Summer Vegetable Lasagne
The vegetables in this are totally interchangable with whatever your preferences might be. It's the roasted garlic and sun-dried tomatoes that make this tomato sauce stand out from the crowd.
8 people
80 minutes
15 minutes
Ingredients
- 2 tbsp Balsamic Vinegar
- 1 - Fennel Bulb cut into bite-sized pieces
- 4 tbsp Olive Oil
- 2 - Red Onion cut into bite-sized pieces
- 1 - Red Pepper deseeded and cut into bite-sized pieces
- 2 tsp Salt
- 1 - SuperValu Courgette cut into bite-sized pieces
- 1 - Sweet Potatoes cut into bite-sized pieces
- 1 - Yellow Pepper deseeded and cut into bite-sized pieces
For the Béchamel Sauce
-
0.5
tsp
Black Pepper
-
100
g
Butter
or 80ml sunflower or other neutral oil
-
50
g
Cheddar Cheese
grated
-
800
ml
Milk
-
80
g
Plain Flour
or spelt flour
-
1
tsp
Salt
-
1
tsp
SuperValu Ground Nutmeg
grated
For the Tomato Sauce
-
2
-
Bay Leaves
-
0.5
tsp
Black Pepper
-
1
bulb
Garlic
-
1
-
Onion
finely chopped
-
1
tsp
Salt
-
100
g
SuperValu Baby Spinach
-
3
tins
SuperValu Chopped Tomatoes
(400g each)
-
2
tsp
SuperValu Dried Thyme
or a few sprigs of fresh thyme (optional)
-
2
tbsp
SuperValu Oil
-
8
-
SuperValu Semi Sundried Tomatoes
To Assemble
-
150
g
Cheddar Cheese
grated
-
200
g
Lasagne Sheets
Method
- Preheat the oven to 200°C/gas mark 6.
- Put all the prepared veg into a large mixing bowl and add the olive oil, balsamic vinegar and salt. Mix thoroughly, then spread the veg out on 1 or 2 baking trays and roast in the oven for 25 to 30 minutes.
- Meanwhile, to make the tomato sauce, cut the top off the garlic bulb and remove some of the white outer skin to show the tips of the cloves. Wrap it up in tin foil and roast it with the veg for about 30 minutes.
- Heat the oil in a large family size pan over a medium heat. Add the onion, then reduce the heat and cook gently for 10 minutes, covered, stirring occasionally, until softened. Stir in the tinned tomatoes and sun-dried tomatoes, bay leaves, thyme, if using, and the salt and pepper. Bring to the boil, then reduce to a simmer.
- Once the garlic is ready, remove the bay leaves from the sauce. Squeeze the roasted garlic cloves into the tomato sauce, then blend the sauce with a hand-held blender or in a food processor until smooth. Stir the roasted veg and baby spinach into the blended tomato sauce.
- To make the béchamel, put the milk into a medium pan set over a medium heat, stirring occasionally. In another pan, melt the butter or heat the oil gently over a low heat. Whisk the flour into the fat for about 5 minutes, until the flour is absorbed. You will be left with a thick paste called a roux.
- As the milk comes to the boil, take it off the heat and add it to the roux a little at a time, whisking continuously. Once all the milk has been added, continue to stir for 5 to 10 minutes over a low heat, until the sauce thickens. Remove from the heat and stir in the grated cheese. Season with the nutmeg, salt and pepper.
- To assemble the lasagne, spread a layer of béchamel (about one-fifth of the sauce) in the bottom of a large family-sized baking dish, then cover with a layer of lasagne sheets. Cover with another layer of lasagne sheets, then spread over half the remaining béchamel. Grate 50g of the cheddar over the béchamel, then spread over the remaining tomato and veg sauce. Add a final layer of lasagne, followed by the remaining béchamel.
- Scatter the rest of the grated cheddar on top and bake in the oven for about 30 minutes, until bubbling and golden. Allow the lasagne to stand for 5 minutes before cutting into slices.
