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:
- roasted vegetables
- lasagna sheets
- tomato passata
- cheese
- lasagna sheets
- cheese
- roasted vegetables
- fresh tomatoes
- lasagna sheets
- white sauce
- cheese
Cook in the oven at 180C for 30mins.
Enjoy with a salad.
Bon appétit.
* 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.
#fennel #grain #microbiota #gut #guthealth #gutflora #prebiotic
