Roast Veg Lasagne
Knife, chopping board, grater, whisk, roasting tray, oven proof dish (approx.23 x 33cm)
1 frying pan, 2 saucepans
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.
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.
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.
Roast veg: All or mix of following: 1 red onion, 2 peppers, 1 aubergine, 1 courgette
Tomato sauce: 2 large cloves of garlic
400g tinned tomatoes
1/2 tsp oregano
1 tsp vegetable stock powder/ 1 cube
200g tinned lentils
150g frozen spinach
150g ricotta/ cottage cheese
1 pint milk/ alt. milk
1 bay leaf
150g Cheese, all or mix of following:
cheddar/ parmesan/ mozarella
250g Lasagne sheets (fresh is best, or dried)