Mediteranian Vegetable Lasagne

  |  
May 2, 2009
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A filling and cheap meal.

Difficulty Level: easy

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Ingredients

  • This is fairly versatile and you can choose not to use any vegetables you dont have or dont like
  • Aubergine
  • Courgettes
  • Salt & pepper
  • Tomatos
  • Peppers
  • Onion
  • Garlic
  • Basil
  • Olive Oil
  • Black Olives
  • Grated Mozzarella
  • PLain flour
  • Butter
  • Milk
  • Bay Leaf
  • Fresh Nutmeg
  • Lasagne sheets

Instructions

  1. Pre-heat oven to gas mark 9 (240 c)

  2. Dice aubergine and courgettes

  3. PLace aubergines, courgettes, tomatoes, onions and peppers into a roasting tin and add chopped basil, garlic and some olive oil and mix.

  4. Season with salt and pepper

  5. Place into oven for 30-40 minutes or until vegetables are browning.

  6. Whilst the vegetables are roasting make the sauce.

  7. Add all other ingredients except the cheese into a saucepan and place on a medium heat whilst whisking continuously until thickening. Turn the heat down and leave for 2-3 minutes, then add the grated parmasan.

  8. Once the vegetables are browning remove them from the oven and add chopped olives and turn the oven down to gas mark 4.

  9. In a baking dish, place 1/4 of the sauce, followed by 1/3 of the vegetables, sprinkle some mozzarella and add a layer of lasagne sheets, repeat this and pour remaining sauce on top and sprinkle with more parmasan.

  10. Bake in oven for another 25-30 minutes until the top is golden.

  11. Perfectly accompanied with some salad.

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