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Roasted Mediterranean Vegetable Lasagne
Ingredients
- Ingredients
- about 9 sheets spinach lasagne (the kind that needs no pre-cooking)
- For the filling:
- 1 small aubergine
- 2 medium courgettes
- 1 lb (450 g) cherry tomatoes, skinned
- 1 small yellow pepper, de-seeded and cut into 1 inch (2.5 cm) squares
- 1 large onion, sliced and cut into 1 inch (2.5 cm) squares
- 2 fat cloves garlic, crushed
- 2 tablespoons fresh basil, leaves torn so that they stay quite visible
- 3 tablespoons extra virgin olive oil
- 2 oz (50 g) pitted black olives, chopped
- 1 heaped tablespoon capers
- 3 oz (75 g) Mozzarella, grated
- salt and freshly milled black pepper
- For the sauce:
- 1¼ oz (35 g) plain flour
- 1½ oz (40 g) butter
- 1 pint (570 ml) milk
- 1 bay leaf
- grating of fresh nutmeg
- 3 level tablespoons freshly grated Parmesan (Parmigiano Reggiano); see recipe introduction
- salt and freshly milled black pepper
- For the topping:
- 1 level tablespoon freshly grated Parmesan (Parmigiano Reggiano); see recipe introductio
- Pre-heat the oven to gas mark 9, 475°F (240°C).
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