Veggie Pasta Gratin
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 red peppers (deseeded and quartered)
- 2 Zucchini (thickly sliced)
- ½ small Eggplant (cubed)
- 1 Red onion (peeled and cut into 6 wedges)
- 4 Plum tomato (quartered)
- 2 Tbsps olive oil
- 2 cups canned Tomatoes
- 1 ¼ cups tomato passata
- 2 Tbsps Basil (shredded)
- 2 Tbsps butter
- 2 Tbsps flour
- 1.333 cups Whole milk
- 1 cup grated Cheddar cheese
- 2 Tbsps grated Parmesan
Preparation steps
1.
Heat the oven to 220°C|200°C fan|425°F|gas 7. Put the peppers, courgettes, aubergine, onion and tomatoes into a roasting tin. Drizzle over the oil and then bake in the oven for about 20 minutes until the vegetables are tender. Turn them over once or twice during cooking. Remove and cool and then cut into smaller pieces if necessary.
2.
Mix together the canned tomatoes, passata and basil. Spoon a little of this mixture into the base of a shallow oven proof dish. Mix the rest into the roasted vegetables.
3.
Place a layer of pasta over the base of the dish. Top with some of the vegetable mixture. Continue layering in this way ending with a layer of pasta.
4.
Melt the butter in a small pan. Stir in the flour and cook for a minute. Remove from the heat and gradually add the milk, stirring continuously. Bring to the boil and cook for a minute. Add the cheddar cheese and stir well.
5.
Pour the cheese sauce over the lasagne. Sprinkle over the grated Parmesan. Reduce the oven heat to 180°C|160°C fan|350°F|gas 4. Bake the lasagne for 30- 40 minutes until golden brown. Leave to stand for 5 minutes before serving.
