Roasted Vegetable Lasagna

Page 90

Cuisine: Italian | Course Type: Main Courses

(1 review)

Tags: vegetarian tomatoes pasta lasagna bechamel gratins and casseroles oven baked pasta

Recipe Review

Very delicious, true comfort food! Of course, this recipe suffers from the same problems as every other lasagne recipe I’ve seen until now: not enough sauce and cheese. You can easily double the tomato sauce, and add some extra herbs eg. thyme, while you’re at it. You might want to make some extra ‘white sauce’ (why not call it Béchamel?), but it’s not really necessary, just remember to push down the lasagne sheets before adding another layer of sauce. Also, add lot’s of salt and oil to the aubergines.

Another downside is that any lasagne will take quite some time to assemble. But it's worth it, at least with this recipe. Serves 6 women, or 4 hungry men.

Do you want to prepare this dish? You'll find the recipe online here.
Variations? See my Salmon Lasagna, or my review of Delicious Magazine's Classic Moussaka.

Edited 2 September 2014:
Continues to be a classic. Regarding quantities, I made a tomato sauce as suggested, but using 2 cans of tomatoes, no wine, most ingredients finely chopped by hand, and no stop-over at the food processor. I made the bechamel with 50 g butter/flour and about 600-700 ml milk, and I substituted one aubergine for a courgette, as the latter happened to linger in my fridge.

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