Layered Veggie Pasta Bake
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
- For the filling
- 1 Eggplant (sliced)
- 2 Zucchini (sliced)
- 3 cups ripe Tomatoes (chopped)
- 1 Bell pepper (seeds removed and chopped)
- 1 large onion (finely chopped)
- 2 cloves garlic cloves (crushed)
- 2 Tbsps chopped thyme
- 3 Tbsps olive oil
- ⅓ cup grated Mozzarella
- salt
- freshly ground Black pepper
- For the sauce
- 3 Tbsps flour
- 3 Tbsps butter
- 2 ½ cups milk
- 1 bay leaf
- ¼ tsp grated Nutmeg
- 3 Tbsps grated Parmesan
- salt (to taste)
- peppers (to taste)
- 9 sheets Lasagne noodle
- For the topping
- 2 Tbsps grated Parmesan
Preparation steps
1.
For the filling: heat the oven to 200°C (180° fan) 400°F gas 6.
2.
Put all the vegetables in a roasting tin and add the thyme and oil. Toss well together until the vegetables are coated in oil. cook for 30-40 minutes until tender and browned. Remove from the oven and set aside.
3.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4. Grease a large baking dish.
4.
For the sauce: put all the ingredients except the cheese in a pan and bring to a boil, whisking constantly. Reduce the heat and simmer for 2 minutes. Stir in the Parmesan until melted and smooth. Remove the bay leaf.
5.
Pour 1/4 of the sauce into the baking dish, followed by 1/3 of the vegetable mixture. Sprinkle in 1/3 of the Mozzarella, then add a single layer of lasagne sheets. Repeat the process, ending with a layer of sauce. Sprinkle with the grated Parmesan and bake for 25-30 minutes, until bubbling and golden.
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