ROASTED VEGETABLES LASAGNA
Vegetables lasagna with tomato sauce

INGREDIENTS

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

2 aubergine

8 tbsp. olive oil, plus a little for greasing

Tomato sauce

300gms. fresh pack lasagna sheets

White sauce

125gms. mozzarella

handful cherry tomatoes, halved

For Tomato Sauce:

20 Roma tomatoes, halved and seeded

¼ cup olive oil

½ tsp. salt

1 tsp. pepper

1 cup finely diced onion

2 tsp. minced garlic

2 tbsp. finely chopped oregano leaves

1 cup white wine

For White Sauce:

500ml. full cream milk

1 onion, halved

1 bay leaf

2 clove

50gms. butter

50gms. plain flour

100gms. grated parmesan cheese

DIRECTIONS

For Tomato Sauce:

1. Preheat oven to 325 degrees F.
2. In 2 baking pans place tomato halves cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and basil.
3. Bake tomatoes for 2 hours. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly. Then turn the oven to 400 degrees and bake another 30 minutes.
4. Remove from the oven and puree tomatoes through a food processor. Strain. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

For White Sauce:

1. Gently bring the milk to the boil in a small saucepan with the onion, studded with the bay leaf and cloves. Turn off the heat and leave to infuse for 20 mins.
2. Melt the butter in another saucepan, then add the flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins.
3. Remove the onion, bay and cloves from the milk with a slotted spoon and discard. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened.  Add parmesan cheese and season to taste.

Main Preparation:

1. Heat oven to 200C. Deseed the peppers, halve, then cut into large chunks. Trim ends off aubergines, then cut into slices about ½cm thick. Lightly grease 2 large baking trays, then place peppers and aubergines on top. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
2. Reduce oven to 180C. Lightly oil an ovenproof serving dish. Arrange a layer of the vegetables on the bottom, then pour over the tomato sauce. Top with a layer of lasagna sheet, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta.
3. To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered. Scatter mozzarella and Parmesan cheese over the top with the tomatoes. Bake for 45 mins until bubbling and golden.