Make our simple vegetarian lasagne utilizing only a handful of elements. You need to use ready-made tomato sauce and white sauce, or batch cook dinner the sauces and freeze them.
Technique
Step 1
To make the tomato sauce, warmth the olive oil in a saucepan. Add the onions, garlic and carrot. Cook dinner for 5-7 minutes over a medium warmth till softened. Flip up the warmth a bit and stir within the tomato purée. Cook dinner for 1 min, pour within the white wine, then cook dinner for five minutes till this has lowered by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Deliver to the boil then simmer for 20 minutes. Depart to chill then whizz in a meals processor. Will preserve, cooled, within the fridge for as much as three days or frozen for 3 months.
Step 2
To make the white sauce, soften the butter in a saucepan, stir within the plain flour, then cook dinner for two minutes. Slowly whisk within the milk, then convey to the boil, stirring. Flip down the warmth, then cook dinner till the sauce begins to thicken and coats the again of a wood spoon. Will preserve, cooled, within the fridge for as much as three days or frozen for 3 months.
Step 3
Warmth the oven to 200C/180C fan/fuel 6. Calmly oil two giant baking trays and add the peppers and aubergines. Toss with the olive oil, season properly, then roast for 25 minutes till calmly browned.
Step 4
Cut back the oven to 180C/160C fan/fuel 4. Calmly oil a 30 x 20cm ovenproof dish. Prepare a layer of the greens on the underside, then pour over a 3rd of the tomato sauce. High with a layer of lasagne sheets, then drizzle over 1 / 4 of the white sauce. Repeat till you’ve got three layers of pasta.
Step 5
Spoon the remaining white sauce over the pasta, ensuring the entire floor is roofed, then scatter over the mozzarella and cherry tomatoes. Bake for 45 minutes till effervescent and golden.
