Roasted Vegetable Lasagne Recipes

Cooking Time: 1 hr +
Serves: 6   

Ingredients

3 tablespoons of olive oil
2 red onions, peeled and quartered
2 cloves of garlic, finely chopped or crushed
1 aubergine, washed and cut into sugarcube-sized pieces
2 red peppers, de-seeded and chopped into 3cm cubes
10 small chestnut mushrooms, wiped and thickly sliced
2 courgettes, washed and sliced
1 x 400g tin chopped tomatoes
190g jar of Sacla' Sun-Dried Tomato Paste
salt and freshly ground black pepper
200g medium-strong Cheddar cheese grated
1 packet of dried pre-cooked lasagne leaves
250g of mascarpone cheese
250g of ricotta cheese
560ml of single cream

Instructions

Preheat the oven to 200°C, fan 180°C, gas mark 6.

Place the red onions in a roasting tin and spread them out. Add one tablespoon of olive oil and roast in the oven for 15 minutes.

Remove from the oven, place all the vegetables and chopped garlic into the roasting tin and sprinkle over the remaining olive oil.

Mix all the vegetables and finish with a good grind of salt and pepper. Roast the vegetables for 30 minutes.

Remove from the oven and add the tinned chopped tomatoes and the jar of Sacla' Sun-Dried Tomato Paste, and mix in well.

Return to the oven and continue to cook for another 20-30 minutes. Remove from the oven and leave to cool.

TO MAKE THE CREAMY CHEESE SAUCE:

In a large bowl mix together the mascarpone and ricotta cheeses and cream. (To make it easier use an electric hand whisk on a low speed.) Season well with salt and pepper.

Divide the roasted vegetable and tomato sauce, the creamy cheese sauce and the Cheddar cheese into three separate bowls.

TO START LAYERING THE LASAGNE:

Take a lasagne type oven proof dish and spread half of the roasted vegetable and tomato sauce evenly along the bottom of the dish.

Now add a layer of pasta leaves, do not let them overlap. You may need to cut some of the pasta leaves to size.

Add a good layer of cheese sauce (about half) and sprinkle over half of the Cheddar cheese.

Repeat this process again but do not over fill the dish, as the lasagne will bubble up slightly during cooking.

Finish with a good even sprinkling of Cheddar cheese, cover in foil and refridgerate, or freeze for one month.

TO COOK:

Preheat the oven to 200°C, fan 180°C, gas mark 6.

Remove foil and cook for 50 minutes or until the top is golden and bubbling, and the lasagne is cooked through.

TO SERVE:

This lasagne is fantastic served with a simple salad and garlic bread.