I’ve been making this vegetarian lasagne for ages and it is always gratefully received by even the most carnivorous of people. Roasting the vegetables before hand is the key to delivering delicious flavour. You can choose whichever cheese you like (vegetarians should look for a veggie pecorino) I like the combination of Parmesan and mozzarella for is amazing texture.
1 tin tomatoes
1 red onion - finely chopped
4 cloves garlic - crushed
Start by sautéing the onion until soft. Now add the garlic and cook for 2 minutes. Add the tomatoes (check the seasoning) bring to a simmer and cook for 20 mInutes.
25g plain flour⠀
Salt and pepper ⠀
130g grated cheese - cheddar, Parmesan or jarslberg
1 mozzarella ball drained on kitchen towel and torn into pieces ⠀
4 tablespoons grated Parmesan or Grana Padano⠀
Melt the butter in a saucepan over medium-low heat.⠀
Stir in the flour. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce.⠀
Remove from the heat; seaon with salt and pepper. Add bay leaf for additional flavour.⠀
2 aubergine - chopped into chunks
3 Romano pepper - chopped
2 leeks - washed trimmed and chopped
2 red onions chopped into wedges
1 tablespoon balsamic vinegar
2-3 tablespoons olive oil
Preheat the oven to 220 degrees.
Place all of the vegetables into a large roasting tray drizzle with olive oil and balsamic, season generously and roast for 35-45 minutes until cooked and golden.
Layer the lasagne starting with
Repeat this once more.
Turn the heat down to 200 degrees and cook for 30 -40 minutes.