Wednesday, September 23, 2020

Roasted Veggie Lasagna with Béchamel Sauce

Roasted Veggie Lasagne with Bechamel Sauce

I have to be honest. This dish is definitely worth making. That said, there are a few steps involved and many pots and pans will be used. I typically avoid recipes that have lots of clean up, but this one is worth it, especially if you’re having vegetarian friends over for dinner!

Start making the tomato sauce first so the flavours can develop while you finish the recipe. Or better yet, make the tomato sauce the day before.

Roast any veggies you like for this recipe. Feel free to use what’s in your refrigerator or what’s in season. For example, you could swap out the eggplant for zucchini, or add cauliflower and asparagus. I’ve substituted a béchamel sauce, a typical white sauce, to replace the ricotta layer usually found in lasagne. It lends a smoother, creamier feel. 

Roasted Veggie Lasagna with Bechamel Sauce







Roasted Veggie Lasagna with Béchamel 


Serves 6-8

Tomato Sauce:

1 tablespoon olive oil
1 clove garlic, minced
1 small onion, diced small
1- 27 fl oz can crushed tomatoes
1 - 6 oz can tomato paste
1 tsp oregano
1 tsp basil
1/4 teaspoon red chili flakes
Salt and pepper

Roasted Veggies:

1 red bell pepper, seeded and sliced
1 jalapeño pepper, seeded and chopped fine
1 onion, chopped into wedges
1 fennel bulb, top and bottom and core removed, cut in half and thinly sliced
2 carrots, cut into half and thinly sliced
1 medium-sized eggplant, peeled and cut into about 1/2” cubes
3 tablespoons olive oil
1 clove garlic, minced
Salt and pepper to taste

Béchamel Sauce:

1/4 cup butter
1/4 cup flour
1 1/2 cups milk, slightly warmed
1 cup Parmesan cheese
Salt and pepper
9 lasagne noodles
2 cups grated mozzarella cheese
1/4 cup Parmesan cheese for the top

Method

Tomato sauce:

Heat oil in a medium-sized pot over medium-high heat. When hot, add onions and garlic. Sauté until translucent about 5-7 minutes. Add tomatoes and herbs. Bring to a boil and then lower the heat and simmer, stirring occasionally while preparing other ingredients.

Roasted veggies:

Preheat oven to 425° F.

Toss veggies with oil and salt and pepper. Spread on a baking sheet lined with parchment paper and bake 15 minutes. Toss and cook 15 more minutes until veggies are cooked and nicely roasted.

Béchamel Sauce:

In a small saucepan melt butter over medium heat. Add flour and stir until clumpy. Slowly whisk in the warm milk. The sauce will slowly become thicker. When the sauce has a nice creamy texture stir in the Parmesan cheese. Season with salt and pepper.

Noodles:

Cook noodles in boiling water according to package. Drain and rinse under cold water.

Assembly:

Lower oven heat to 350° F. In a 13x9x2.5 inch baking pan lightly base the bottom with a small amount of tomato sauce. Cover with 3 cooked lasagne noodles. Spread half the roasted veggies over the noodles. Then spread with half the tomato sauce. Spread half the béchamel sauce on top of the tomato sauce. Spread 1/2 the mozzarella cheese on top. Repeat ending with lasagne noodles then sprinkle 1/4 cup Parmesan cheese on top.

Cook 30 minutes until heated through and cheese is nice and gooey.

Let sit a few minutes before serving.

Roasted Veggie Lasagna
Veggie Lasagna with Béchamel Sauce

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