I'm not going to lie I'm a sucker for a traditional rich meaty lasagne but often I roast far too many veggies and it breaks my heart when I have to throw them away. So I came up with a solution- roasted vegetable lasagne that I can freeze and reheat whenever I'm to tired too cook!
The vegetables are just a suggestion, any veggies you have in your fridge will work. This is also a great dish to make when you have a whole lot of veggies in your fridge and you have no idea what to make with them.
1 medium aubergine
1/2 red bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
4 baby marrows
2 green and 2 yellow patty pans
1/2 punnet of mushrooms
2 cloves of garlic
1 tin of whole tomatoes
1 teaspoon of dried basil
3 tablespoon of olive oil
Salt and pepper
4 lasagne sheets
4 tablespoons of grated mozzarella
25g of butter
2 tablespoons of flour
1/2 teaspoon of mustard powder
1/4 teaspoon nutmeg
300 ml of milk
Preheat the oven to 200 C.
Chop all the vegetables till they are roughly the same size (this helps them roast evenly).
Place the vegetables in a bowl coat with 2 tablespoons of olive oil, salt and pepper.
Roast for 30 to 40 minutes until vegetables are soft (you will know they are ready when you can easily pierce them with a fork).
While the vegetables are roasting, place a pan on a medium heat and add olive oil.
Mince Garlic and lightly fry it with a teaspoon of basil, for about 2 minutes.
Add the tin of tomatoes and stir continuously until the tomatoes break up into a velvet-like sauce.
Coat the vegetables in the tomato sauce and take off the heat.
In a separate pan melt the butter on a medium heat.
Add the flour and whisk (this will form a yellow paste). This cooks the flour and gets rid of the raw flour taste, cook for about 3 minutes.
Add milk, a good sprinkling of salt and pepper, mustard powder and nutmeg.
Stir continuously until the sauce thickens.
In a freeze proof dish, or in a disposable foil container layer the vegetables, bechamel and lasagne sheets (I managed to get about to two layers in)
Top with grated mozzarella, let it cool, cover and pop in the freezer.
Bake at 180 C for 40 minutes (from frozen), until the cheese is melted and the sauce is bubbling.