Oct. 28, 2006
Roasted Vegetable Lasagna
Posted in Recipes
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2 red onions
2 large carrots (pealed)
2 large zucchini
2 yellow peppers (deseeded)
2 red peppers (deseeded)
1 medium eggplant
2 tsp fresh rosemary
1 tbsp tomato paste
13 oz can chopped tomatoes
9 dried lasagna no bake sheets
salt and pepper
2 garlic cloves (crushed)
4 tbsp olive oil
For sauce:
2 cups warm milk
1/4 cup unsalted butter
1/2 cup flour
salt and pepper
1 cup parmeasan cheese (grated)
Preheat oven to 425 degrees. Cut the onions into wedges and then chop the carrots, zucchini, eggplant, and peppers into chunks. In the roasting pan, mix the oil, rosemary, and garlic with the vegetables, and season. Roast for 35 minutes, shaking the tin occasionally. Gently warm the tomatoes and tomato paste in a large sausepan. Take the pan off the heat and carefully stir in the roasted vegetable. Over low heat, melt the butter in a saucepan. Stir in the flour for 1 minute and whisk in the milk. Stir until thickened. Add half the cheese and season. Reduce the oven to 375 degrees. Spoon a third of the vegetables into the base of the lasagna dish and top with 3 lasagna sheets. Add another third of the vegetables and pour on half the sauce. Top with another layer of lasagna sheets and add the remaining vegetables. Finally, add the 3 remaining lasagna sheets and sauce. Sprinkle the cheese over the top and bake for 35 minutes or until golden and bubbling.
Related Tags: recipes, vegetables, lasagna |
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Oct. 29, 2006 - Untitled Comment
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Posted by Alice Gunther Links
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