Roast vegetable lasagne
Serves 4
- 2 red onions
- 1 large aubergine
- 2 courgettes
- 2 Romano peppers
- 2 beef tomatoes
- A bunch each of basil and marjoram
- 2-4 cloves of garlic, peeled and chopped finely
- Salt and freshly ground black pepper
- 150ml (¼ pint) olive oil
- 8 sheets of fresh lasagne
- For the sauce:
- 25g (1oz) butter
- 25g (1oz) plain flour
- 425ml (¾ pint) milk
- 150ml (¼ pint) double cream
- 1 teaspoon Dijon mustard
- 50g (2oz) grated cheddar
- 50g (2oz) grated Parmesan
Preheat the oven to 220C (425F, Gas mark 7).
Put the olive oil in a roasting tray large enough to hold all the vegetables.
Peel and cut the onions into wedges, trim and cut all the other vegetables except the tomato into thick slices.
Toss in the oil and season well.
Roast in the oven until soft, turning occasionally.
Add the chopped garlic just before the end of the cooking time.
Make the cheese sauce:
Melt the butter and add the flour.
Cook for a few moments before working in the milk and cream.
When it comes to the boil and thickens, beat in the mustard and cheddar.
To assemble:
Slice the beef tomatoes, chop the marjoram and tear the basil.
Layer the vegetables and lasagne sheets finishing with a layer of lasagne.
Pour over the cheese sauce and sprinkle the Parmesan over the top.
Lower the oven to 180C (350F, Gas mark 4) and bake for 25-35 minutes. Serve with salad.