Roast Veg Lasagne

1hr

4 Servings

Equipment

Knife, chopping board, grater, whisk, roasting tray, oven proof dish (approx.23 x 33cm)
1 frying pan, 2 saucepans

Steps

Roast veg:

• Slice vegetables into lengths of similar size, drizzle with olive oil and 1 clove crushed garlic. Roast in oven at 200 degC for 20 mins.

Tomato lentil sauce:

• Make the tomato sauce, start with a drizzle of olive oil in a small saucepan. Add the garlic (1 clove cut in half lengthways)

• Tip in a can of chopped tomatoes.

• Stir in a can of puy lentils to the sauce and bring back to simmer for 20 mins.

Bechamel:

• Melt butter in saucepan

• Add flour and with a whisk combine to make a roux.

• After 1 minute add milk and continue to whisk until thickened.

• Add grated cheese and season with salt and pepper.

Spinach & ricotta:

• Wilt the spinach by pouring over with boiling water and squeezing out excess juices.

• Mix with ricotta to combine.

To assemble:

Add 1/2 of the tomato sauce to the base of a large oven proof dish, add 1/2 roast veg. drizzle with a lille béchamel and a layer of lasagne sheets to cover.

Repeat this again, followed by the spinach and ricotta mixture, a lasagne sheet layer, then a thick layer of béchamel sauce and extra cheese.

Cook in oven 190c/ 360f/5 for 40 mins, or until bubbling and cheese is browned.