ROASTED VEGETABLE LASAGNE
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Ingredients
3 red peppers cut into large chunks
2 aubergines cut into ½ inch slices
8 tbsp olive oil
300g lasagne sheets
Home made tomato sauce
Home made white sauce
125g mozzarella
Handful cherry tomatoes, halved
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Method
Heat oven to 180°C Gas mark 6
Lightly grease a large baking tray and place the peppers and aubergines on top. Toss with the olive oil and season well, then roast for 25 minutes until
lightly browned.
Reduce oven heat to 160°C Gas mark 4. Lightly oil an oven proof swerving dish. Arrange a layer of vegetable on the bottom, then pour over a third of the tomato
sauce.
Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
To finish, spoon the remaining white sauce over the pasta, making sure the whole surface is covered. Scatter mozzarella over the top with the tomatoes. Bake
for 45 minutes until bubbling and golden.
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Home made tomato sauce
Heat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped, 2 garlic cloves, sliced and 1 carrot, roughly chopped. Cook for 5-7 minutes over medium heat until softened.
Turn up the heat a little and stir in 2 tbsp tomato puree. Cook for 1 minute, pour in 200ml white wine, then cook for 5 minutes until this has reduced by two-thirds.
Pour over 3 * 400g cans of chopped tomatoes and add 1 handful of fresh basil leaves. Bring to boil then simmer for 20 minutes. Allow to cool then whizz in a food processor.
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Home made white sauce
Melt 85g (3oz) butter in a saucepan, stir in 85g (3oz) plain flour, then cook for 2 minutes.
Slowly whisk in 750ml (1¼ pints) of milk, then bring to boil, stirring.
Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon.
The sauce can now be cooled and kept in the fridge for up to 3 days.
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