Easiest Way to Cook Tasty Roasted Vegetable Lasagne

Roasted Vegetable Lasagne. The star of the show is this roasted vegetable lasagna — always a hit! Here's what Ina says about this dish, with a few smart tips for making it great. Roasted Vegetable Lasagna from Barefoot Contessa.

One of the wonderful things about lasagna is being able to truly make it your own. This hearty vegetable lasagne will be loved by vegetarians and meat-eaters alike. Layer half the mozzarella slices on top, then cover with half the lasagne sheets. You can cook Roasted Vegetable Lasagne using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Roasted Vegetable Lasagne

1. You need of Vegetable and Lentil Ragu (see my previous recipe).
2. Prepare of Bechemal Sauce.
3. It's 4 tbsp of butter or olive oil.
4. It's 60 g of flour.
5. You need 750 ml of milk.
6. You need Pinch of on ground nutmeg.
7. Prepare 100 g of mascarpone.
8. It's of Lasagne.
9. It's 250 g of fresh lasagne sheets (I used 6 sheets).
10. You need pieces of Ball of mozzarella grated or chopped into small.
11. You need 60 g of breadcrumbs (I used Panko).
12. Prepare 100 g of grated Parmesan.

One of the world's great dishes is the Italian lasagna, traditionally made with layers of pasta, meat sauce and a cheese sauce baked in the oven. This is the vegetable lasagna that I made last year (minus the burrata) for my Cover the sauce with a third of the roasted veggies. Drop spoonfuls of the ricotta mixture on top of. Roasted vegetable lasagna is so rich and comforting, you won't miss the meat!

Roasted Vegetable Lasagne step by step

1. Heat oven to 180c fan. Find a 2 litre baking dish.
2. Make the bechemal sauce- heat the oil or butter in a saucepan. Once warm add the flour and stir until it starts to lightly brown and smells like biscuits- 3/4 minutes. Whisk in the milk until smooth and gently heat until thick - around 6/7 minutes. Add the nutmeg, mascarpone and season to taste..
3. Spread a small amount of the bechemal over the bottom of the baking dish. Cover with overlapping lasagne sheets (I used 2 on each layer). Pour a third of the bechemal, and third of the mozzarella and top with half of the veg ragu.
4. Cover with another layer of lasagne sheets, pour half of the remaining bechemal, half of the remaining mozzarella and the rest of the ragu..
5. Add the final later of lasagne sheets, spread with the rest of the bechemal and mozzarella..
6. Mix together the breadcrumbs and Parmesan and scatter over the top. Bake in the oven for 40 mins until golden and bubbling..
7. Serve with garlic bread and a green salad..

Roasted vegetable lasagna was one of my most requested recipes when I was a personal chef. Some of my clients were long-term regulars, and each time I cooked for them I'd. Last year when we were in South Africa we went over to my mom's childhood friends home for a home cooked meal. Fresh veggies, goat cheese and pesto add so much fabulous flavor to lasagna that you won't miss the meat! No one will miss the meat in this vegetable lasagna that's packed with sweet and mellow roasted squash.