Easy Veggie Lasagna

21
Oct
154 Views

I am still learning to prep to save time! In this recipe I roasted the vegetables in the oven a few days prior to making the lasagna. So when it came to finalise the dish, all I had was to make white sauce and layer the different ingredients. I think to finalise a dish rather than re-heat it on the day often works better for us. I used no cook lasagna sheets (they do not require being prepared in boiling water, which saves some work).

You will need: an oven-proof dish, preheat oven at 180C.

Cooking time (does not include vegetables roasting). 30-40min.

Ingredients:

  • Tomato passata: 350/400ml bottle
  • Roasted assortments of finely sliced: Eggplant, Zucchinis, Fennel, Pumpkin: 500g
  • Tomato: 4 sliced finely
  • Lasagna sheets: a box.
  • Grated parmesan: 200g
  • Grated mozzarella: optional for an additional cheesy sensation.
  • White sauce: homemade* (70g butter, 70g flour, 1 Lt milk) or store-bought.

In a baking dish alternate layers of:

  1. roasted vegetables
  2. lasagna sheets
  3. tomato passata
  4. cheese
  5. lasagna sheets
  6. cheese
  7. roasted vegetables
  8. fresh tomatoes
  9. lasagna sheets
  10. white sauce
  11. cheese

Cook in the oven at 180C for 30mins.

Enjoy with a salad.

Bon app├ętit.

* in a saucepan melt the butter and add flour at once. Whisk until you obtain a nice creamy consistence. Add the milk in several stages, whisking away. Bring to the boil, still whisking. Pour on the lasagna whilst hot and still quite liquid.

 

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