Hearty Vegetable Lasagna

HEARTY VEGETABLE LASAGNA

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SERVING

Serves 4

PREP TIME

10 minutes

COOK TIME

50 minutes

SERVING

Serves 4

PREP TIME

10 minutes

COOK TIME

50 minutes

Ingredients

  • 800 g (6 1/2 cups) mixed roasted vegetables
  • 1 lt (4 cups) béchamel sauce
  • 1,2 kg (3 jars) PEPPADEW® Piquanté Pepper and Olive Pasta Sauce
  • 9-12 spinach lasagna sheets (depending on the size of the dish)
  • 120 g (1/2 cup) cheddar cheese
  • 120 g (1/2 cup) mozzarella cheese
  • 120 g (1/2 cup) gruyere Cheese

 

Béchamel sauce:

 

  • 75 ml (5 Tbsp) butter, unsalted
  • 60 ml (4 Tbsp) all purpose white flour, unsalted
  • 1 lt (4 cups) milk, heated
  • 10 ml (2 tsp) salt
  • 5 ml (1 tsp) nutmeg, ground

Method

  • Preheat the oven to 180°C
  • Mix the PEPPADEW® Piquanté Pepper and Olive Pasta Sauce into the roasted vegetables
  • Layer the lasagna in an ovenproof dish by starting with the Béchamel sauce, followed by a lasagna sheet layer, a vegetable layer and the Béchamel sauce again.
  • Repeat until the dish is full; ending with the Béchamel sauce
  • Top with grated cheese and bake for 30 – 35 minutes or until pasta is cooked

 

Béchamel sauce:

 

  • In a saucepan, melt the butter.
  • Add the flour and mix well to make a roux.
  • Cook the roux on medium heat until golden in colour.
  • Add the heated milk into the saucepan one cup at a time, stirring well.
  • Allow sauce to boil up and thicken whilst stirring continuously.
  • Add the nutmeg and stir, then set aside until needed.

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