ROASTED VEGETABLE LASAGNE [RECIPE]: So many of you have been asking for my recip…

ROASTED VEGETABLE LASAGNE [RECIPE]:
So many of you have been asking for my recipe for that veggie packed lasagne – so here it is! So glad you guys like it; let me know if you make it! ? •
For the veg:
2 red onions
2 red peppers
1 large courgette
1 large aubergine
2 small garlic bulbs (cut in half widthways)
Pinch salt & pepper
Drizzle extra virgin olive oil
Few sprigs rosemary
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1 – Pre-heat oven to gas mark 5/190C. Roughly chop all the veg & chuck onto 2 sheet trays. Nestle in the 4 garlic bulb halves (cloves facing upwards). Season with the salt & pepper. Add the rosemary & drizzle with olive oil. Pop in the oven for 45mins until soft and slightly charred.
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For the lasagne sauce:
Your cooked roasted veggies
1 can tin tomatoes
1/2 can water
15 sun-dried tomatoes (roughly chopped)
1tsp herbs de provence
1.5tbsp pesto rosso
1tbsp balsamic vinegar
1/2 tsp chilli flakes
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2 – on the hob, medium heat: add your cooked roasted veggies & the rest of the sauce ingredients. Cook out until the sauce has thickened. About 15-20mins.
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For the béchamel sauce:
80g butter
1tbsp olive oil
80g flour
200g cheese of choice – my go-to blend for deliciousness is:
Shropshire Red, Extra Mature Tickler Cheddar and Parmigiano Reggiano
175-200ml milk
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3 – add the butter, olive oil & flour to a pan. Using medium heat, cook out the flour for 1-2mins (stir with a fork). Add 175ml of the milk, little by little, continuing to stir with a fork until thick. Stir in most of the cheese (reserve a handful for topping the lasagne with). Keep stirring until you have a smooth & thick, but pourable sauce (depending on the cheese used, add the rest of the milk if you need it a little thinner). Set aside.
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For the lasagne:
Your red & white sauces
6-8 fresh lasagne sheets
Splash mushroom ketchup
That handful of cheese
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4 – Layer up your lasagne in a deep rectangle dish. I put a couple pasta sheets on the bottom, a layer of red sauce AND then a little dab of the béchamel. Repeat once. Add the remaining pasta sheets on top then pour over all the béchamel. Top with the the cheese & a few dashes of the mushroom ketchup. Cook for about 40mins (oven gas mark 5/190C) until bubbling & golden.