Directions
- 1Preheat the oven to 200 degrees.
- 2Cut the top off the garlic bulb and remove some of the white outer skin.
- 3Cover the garlic with tin foil and set aside.
- 4De-seed two peppers and chop them chunky.
- 5Chop the courgette and aubergines into bite-sized chunks.
- 6Chop the onions into nice chunky pieces.
- 7Put the chopped vegetables into a mixing bowl.
- 8Drizzle over some balsamic vinegar and olive oil.
- 9Give it a sprinkle of salt and black pepper.
- 10Mix it all around.
- 11Put the vegetables into two roasting trays, making sure there's enough room for the veg to be evenly spaced.
- 12Put the roasting trays into the oven.
- 13Peel and finely chop an onion.
- 14Add two tablespoons of olive oil to a large pan on medium heat.
- 15Add the onions to the pan.
- 16Lower the heat and leave the onions to cook down with the lid on for ten minutes, giving them a little stir occasionally.
- 17Add the bay leaves and thyme.
- 18Cook them down for a minute to help release their flavours.
- 19Add the tinned tomatoes, salt, black pepper and sun-dried tomatoes.
- 20Stir them in, bring to the boil and then reduce to a simmer.
- 21Take the vegetables out of the oven.
- 22Take the garlic out of its tin foil, remove the outer skin and squeeze the garlic cloves into the tomato sauce.
- 23Blitz the tomato sauce with an immersion blender until smooth but with a bit of texture.
- 24Add the roasted vegetables to the tomato sauce.
- 25Put two pans on medium-low heat.
- 26Put butter in one pan and milk in the other.
- 27Once the butter is melted, add the flour, whisking in while heating until the texture is smooth.
- 28Season the bechamel with salt, black pepper and grated nutmeg.
- 29Once the milk is just about ready, add it in slowly and stir consistently until it gets a wonderful creamy texture.
- 30Add a thin layer of bechamel to the bottom of the dish.
- 31Put pasta on top of the bechamel, spreading it out so there's one layer covering it.
- 32Put a layer of tomato and vegetable sauce on top of the pasta.
- 33Put lasagne sheets on top of the sauce.
- 34Put a nice layer of bechamel on top and spread it out so that it's nice and even.
- 35Grate some cheese on top.
- 36Put the rest of the tomato and vegetable sauce on top.
- 37Put lasagne sheets on top.
- 38Put the rest of the bechamel on top and grate on loads of cheese.
- 39Put the dish in the oven.
Ingredients
- 1 red pepper
- 1 yellow pepper
- 2 red onions
- 1 courgette
- 2 aubergines
- 1 bulb of fennel
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons salt
- 1 onion
- 1 bulb of garlic
- 2 tablespoons oil
- 3 400g tins chopped tomato
- 2 bay leaves
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 sun-dried tomatoes
- 800 ml milk
- 100 g butter
- 80 ml sunflower oil
- 80 g plain white or spelt flour
- 50 g Cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon nutmeg
- 200 g lasagne sheets
- 150 g Cheddar cheese
Equipment
knifealuminum foilroasting traysmixing bowlwooden spoonlarge family size panpotimmersion blenderwhiskgrater
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner