ROASTED VEGETABLE LASAGNA

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C. Mince the garlic. Chop all your vegetables. I like to keep them pretty chunky

Step 2

To the lasagna dish, add the vegetables, thyme, oregano, olive oil, balsamic vinegar and salt. Mix, cover with foil and cook in the oven for 45 minutes

Step 3

Prepare the pesto by adding the olive oil, garlic, basil and pine nuts to a blender and process until smooth

Step 4

For the béchamel, melt the butter in a pot over medium heat. Add the flour, stirring constantly for two minutes until a paste is formed and you might see some bubbles. Add the milk gradually, no more than ½ a cup at a time, stirring constantly until the mixture thickens, then add more milk. Once you have incorporated all the milk, add the nutmeg, a pinch of salt and cheese. Stir through until the cheese has melted

Step 5

Transfer the vegetables to a large mixing bowl and stir in the passata

Step 6

To build the lasagna start with a layer of vegetable sauce, a layer of pasta, a layer of vegetable sauce, pesto, and béchamel, smooth using a spatula and repeat to the top of the dish. Make the last layers of the pasta and béchamel. Cook in the oven covered according to your pasta packet instructions. Cook uncovered for the last 10 minutes.

Step 7

Allow 10 minutes to cool down before slicing through.

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