This is the prefect meal for when you have vegetarians coming over for dinner…or even when you don’t.
It’s a good meal to prepare on a weekend afternoon to really enjoy the prep and take your time with the steps. You can always make it on the weekend and cook it on a weeknight, easy peasy.
I use homemade pasta. Shop bought will work, although if you are going to use dried pasta sheets, leave it in the oven for 10 minutes longer and leave to stand once you take it out of the oven for 10 minutes.
Use what ever vegetables you have available and enjoy eating.
Salt and Pepper
2 red capsicums
250g button mushrooms
2 cloves garlic – crushed
1 red onion – diced
2 x 400g tins chopped tomatoes
Fresh basil, chopped
2 tbs butter
2 tbs plain flour
2 cups milk
200g Parmesan cheese – grated
100g ricotta cheese
1 egg – lightly beaten
Preheat oven to 200°C
Slice all vegetables up ready for roasting
Grease 2 baking trays
Line the first lot of sliced vegetables on baking trays in a single layer, sprinkle with olive oil, salt and pepper
Roast for 15-20 mins, until vegetables are tender and starting to brown
Repeat with remaining vegetables
Heat olive oil in a frying pan over medium heat
Add garlic and onion, fry for 5 minutes until the onion is soft
Add tinned tomatoes, mix well
Season with salt and pepper, add some dried Italian herbs if you have some handy
Stir in the fresh basil
Leave to simmer for 15 minutes, remove from heat and put to the side until needed.
Melt butter in a medium saucepan over a medium heat
Cook, stirring for 2 minutes or until mixture is bubbling
Turn down the heat
Slowly pour in the milk, until smooth and combined – I use a whisk for this
Cook, stirring constantly for 10 minutes or until mixture boils and thickens.
Remove from heat
Stir in 3/4 of the Parmesan, the ricotta and the lightly beaten egg
Season with salt and pepper and put to the side until we are ready to use.
Turn oven to 180ºC
Get out a big lasagne tray
Here is how I assemble –
Smooth a portion of tomato sauce on the base, add a layer of pasta sheets, add a layer of one of the vegetables, add a layer of white sauce, pasta sheets, veges, tomato sauce, pasta, veges, white sauce, pasta, veges, tomato sauce, pasta
FINALLY finish with a nice layer of white sauce on top of the pasta sheets
Top with the rest of the parmesan cheese – remember there is cheese already is the white sauce that will brown the top
I lay basil leaves on top of my lasagne
Bake for 20-30 mins until golden
I serve with a fresh simple salad and a dollop of fresh ricotta