Lasagne for veggie lovers
This classic Italian-style pasta bake is sure to become a family favourite.
Here’s one for all you vegetable lovers out there − a lasagne packed with delicious flavours and loads of your favourite roast vegetables for winter.
Let’s not forget the rich tomato and super-creamy cheese sauce that make up this delicious lasagne.
“This classic Italian-style pasta bake is sure to become a family favourite,” said Hirsch’s PRO Chantelle du Plessis.
The roast vegetable recipe is from the popular Mum’s on The Run cookbook by Luci Hirsch.
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Serves 6 – 8
Ingredients:
- 1 x medium butternut, peeled and cut into tiny cubes
- 6 x courgettes, cut into tiny cubes
- 2 x red peppers, cut into small squares
- 1 x yellow pepper, cut into small squares
- 1 large brinjal, cut into small cubes
- 4 onions, chopped
- 50 ml olive oil
- 100 g butter or margarine (100 ml)
- 100 g cake flour (180 ml)
- 1 litre low-fat milk
- Salt and pepper to taste
- 1 x box pre-cooked lasagne sheets
- 100 g grated Cheddar and/or Parmesan cheese
- 50 ml fresh breadcrumbs
- 1 x packet black olives, de-pipped and cut into pieces (optional)
Method:
- Roast all the vegetables together, drizzled with olive oil for 40 minutes at 200ºC/180ºC fan/ Gas mark 6.
- Make a bechamel sauce with butter or margarine, flour, milk and seasoning.
- In a large rectangular or square greased oven-proof dish, layer a little sauce, lasagne sheets and roasted vegetables.
- Repeat layers twice, ending with a layer of sauce.
- Top with cheese, breadcrumbs and olives.
- Bake for 35 – 45 minutes at 180ºC/160ºC fan/ Gas mark 4 until golden brown and cooked through
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