Sunday, May 6, 2012

Roasted Vegetables Lasagna

We like lasagna at home soooooo much I cannot even describe it.  We usually eat the bolognese one, and my mom makes the chicken one but it seems so complicated I just don't bother.. and then pops up this recipe from this amazing website and what a great way to have a meatless day! It gets boring to have or chicken, beef, fish, too boring... so here is a break!


1 Lasagna box (I use the one that doesn't need to be cooked)
2 red pepped cut in medium squares
1 small red onion, sliced thinly
5 garlic with peel on
4 carrots diced
1 medium eggplant diced
2 zucchinis, sliced
2 cups of sliced fresh mushrooms.  You can use canned ones too.
Olive oil
Dried oregano
Dried basil
Mozzarella Cheese 


Mix everything together (everything but the lasagna and Mozzarella), and place in oven to roast for around 20-30min.
If the lasagna you are using needs to be cooked, please follow directions in the package.

For the Bechamel sauce:
1 L of milk
3 tbsp of butter
3 tbsp of flour
Ground nutmeg


Heat and melt butter, pour flour and mix quickly, add milk, do not stop whisking.  Add salt and nutmeg.  You can add cream for extra flavor - sometimes I do.  

Bring to boil and until thick.  Turn off and keep aside.

Also it is great with the ricotta mix, but I just didn't have in hand.

For the red sauce, I had a ready made marinara sauce, half of the bottle though, so it was a great thing to use it up.

Setting up the lasagna:
Pour a little of the bechamel sauce at the bottom and start putting layers of lasagna (I used lasagna that doesn't need to be cooked) then set up layers of roasted veggies, marinara sauce, bechamel, and so on, and cover up with mozzarella cheese and bake until cooked.


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