Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, roasted vegetable lasagne. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Roasted Vegetable Lasagne is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Roasted Vegetable Lasagne is something that I have loved my entire life.

All Reviews for Easy Roasted Vegetable Lasagna. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Roasted Vegetable Lasagna from Barefoot Contessa.

To get started with this particular recipe, we have to first prepare a few components. You can have roasted vegetable lasagne using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Roasted Vegetable Lasagne:

1. Take Vegetable and Lentil Ragu (see my previous recipe)
2. Prepare Bechemal Sauce
3. Prepare 4 tbsp butter or olive oil
4. Make ready 60 g flour
5. Make ready 750 ml milk
6. Get Pinch on ground nutmeg
7. Get 100 g mascarpone
8. Get Lasagne
9. Make ready 250 g fresh lasagne sheets (I used 6 sheets)
10. Make ready pieces Ball of mozzarella grated or chopped into small
11. Get 60 g breadcrumbs (I used Panko)
12. Make ready 100 g grated Parmesan

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Instructions to make Roasted Vegetable Lasagne:

1. Heat oven to 180c fan. Find a 2 litre baking dish
2. Make the bechemal sauce- heat the oil or butter in a saucepan. Once warm add the flour and stir until it starts to lightly brown and smells like biscuits- 3/4 minutes. Whisk in the milk until smooth and gently heat until thick - around 6/7 minutes. Add the nutmeg, mascarpone and season to taste.
3. Spread a small amount of the bechemal over the bottom of the baking dish. Cover with overlapping lasagne sheets (I used 2 on each layer). Pour a third of the bechemal, and third of the mozzarella and top with half of the veg ragu
4. Cover with another layer of lasagne sheets, pour half of the remaining bechemal, half of the remaining mozzarella and the rest of the ragu.
5. Add the final later of lasagne sheets, spread with the rest of the bechemal and mozzarella.
6. Mix together the breadcrumbs and Parmesan and scatter over the top. Bake in the oven for 40 mins until golden and bubbling.
7. Serve with garlic bread and a green salad.

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