Vegetarian Pasta Bake
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
Ingredients
for
6
- Ingredients
- 2 small Eggplant (cut intosmall chunks)
- 2 onions (sliced)
- 1 red pepper (seeds removed, cut into thick strips)
- 1 green Bell pepper (seeds removed, cut into thick strips)
- 4 cloves garlic cloves (finely chopped)
- 5 Tbsps olive oil
- salt
- peppers
- 3 cups Zucchini (sliced)
- 2 Tbsps Olives (pitted and halved)
- 8 ozs gluten-free Lasagne noodle
- For the sauce and topping
- 2 Tbsps Corn starch
- 4 cups milk
- ¼ cup butter
- 1 cup grated Cheddar cheese
- ½ cup grated Parmesan
Preparation steps
1.
Heat the oven to 220°C (200° fan) 425°F gas 7. Grease a large baking dish.
2.
Mix together the aubergines, onions, peppers, garlic, 3 tablespoons of oil and a little salt and pepper in a bowl. Put into a large roasting tin and cook for 30 minutes, until soft.
3.
Heat the remaining oil in a large frying pan. Cook the courgettes for about 4 minutes, until browned. Drain on absorbent kitchen paper and set aside.
4.
Remove the roasted vegetable from the oven and stir in the courgettes and olives.
5.
Reduce the oven temperature to 200°C (180° fan) 400°F gas 6
6.
For the sauce: mix the cornflour with a little of the milk to a paste.
7.
Melt the butter in a pan and add the milk. Bring to a boil and then whisk in the cornflour paste and cook, whisking for 1-2 minutes, until thickened. Remove from the heat. Stir in the cheddar cheese and season to taste with salt and pepper.
8.
Spoon a thin layer of sauce over the base of the baking dish. Cover with 4 lasagne sheets, overlapping them slightly.
9.
Top with half the vegetables, then 1/3 of the remaining sauce and another 4 sheets of lasagne. Repeat once more.
10.
Spread over the remaining sauce and sprinkle with parmesan. Bake for about 40 minutes, until golden and bubbling.
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