Roasted Vegetable Lasagne
Servings: 8 serves
Ingredients
Vegetables
- 800 g butternut pumpkin, peeled and cubed
- 2 red capsicums, cut into strips
- 2 zucchini, sliced
- 60 mL olive oil
- 1 tsp dried oregano
Bechamel
- 100 g butter
- 100 g plain flour
- 1 L milk
- 1/2 tsp ground nutmeg
Ricotta layer
- 500 g fresh ricotta
- 1 egg
- 10 leaves fresh sage, finely chopped
- 50 g parmesan, grated
To assemble
- 12 sheets fresh lasagne pasta
- 100 g parmesan, grated, for the top
- 150 g mozzarella, grated
Instructions
- Preheat oven to 200°C fan. Toss pumpkin, capsicum, zucchini with oil and oregano. Roast on a tray 25 minutes until tender. Cool slightly.
- Bechamel: melt butter, whisk in flour, cook 1 min. Slowly add milk whisking. Simmer 5 min until thick. Add nutmeg, salt, pepper.
- Ricotta layer: mix ricotta, egg, sage and parmesan in a bowl. Salt and pepper.
- In a deep 22x32cm baking dish, spread a thin layer of bechamel. Top with pasta sheets.
- Layer: half the roasted veg, third of the bechamel, pasta. Half the ricotta mix, pasta. Remaining veg, third bechamel, pasta. Remaining ricotta, pasta. Final bechamel.
- Top with parmesan and mozzarella.
- Bake 35-40 minutes until top is deep golden and edges are bubbling. Rest 15 minutes before cutting.