Roasted Vegetables and Bean Lasagne
17 September 2009
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Please feel free to change the vegetables in this recipe, add garlic and extra herbs if you wish, this is just a basic vegetarian lasagne and I leave the creative side to the cook!! Using yogurt in the cheese sauce emphasises the flavour which mingles beautifully with the vegetables.
Serves 4
Preparation time: 35 minutes
Cooking time 35 - 45 minutes
Ingredients
For the Sauce
1 Pot Natural Set Yogurt
50g butter
50g plain flour
125ml vegetable stock
Seasoning
85g mature cheddar cheese, grated
For the Filling
30ml (2 tbsp) olive oil
1 red onion, peeled and cut into 10 wedges
300g cubed butternut squash
250g courgettes cut into chunks
1 l red pepper, deseeded and cut into chunks
400g tin chopped tomatoes with basil
12g fresh Basil
400g tin cannellini beans, drained and rinsed
Cracked black pepper
9 sheets Lasagne
Method
Preheat the oven 200°C/180°C Fan/ Gas Mark 6
Place the onion wedges, chunks of butternut squash, pepper and courgette into a large roasting tin, drizzle with the olive oil and place in the oven to cook for 25 minutes.
Make the sauce; place the Onken yogurt, butter, flour and stock into a medium pan, bring everything to the boil whisking all the time with a balloon whisk until the sauce thickens. Remove from the heat, season and add 50g of the cheese and stir well.
Remove the vegetables from the oven and reduce the heat to 190°C/170°C Fan/ Gas Mark 5
Add the tomatoes, beans and torn basil leaves to the roasted vegetables, season with the cracked black pepper and mix together.
To assemble; place a ¼ of the vegetable mixture on the base of an oven proof dish top with 3 sheets of lasagne, top with ½ the remaining vegetable mixture, pour over a little of the cheese sauce place on 3 lasagne sheets, repeat.
Pour over remaining sauce and top with the remaining grated cheese.
Bake in the oven for 35 - 45 minutes until the top is brown and bubbling and the lasagne is cooked.
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