Lasagne for veggie lovers

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.

READ: A right royal chocolate treat from Hirsch’s

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:

1. Roast all the vegetables together, drizzled with olive oil for 40 minutes at 200ºC/180ºC fan/ Gas mark 6.
2. Make a bechamel sauce with butter or margarine, flour, milk and seasoning.
3. In a large rectangular or square greased oven-proof dish, layer a little sauce, lasagne sheets and roasted vegetables.
4. Repeat layers twice, ending with a layer of sauce.
5. Top with cheese, breadcrumbs and olives.
6. Bake for 35 – 45 minutes at 180ºC/160ºC fan/ Gas mark 4 until golden brown and cooked through

READ: Shake up your supper routine with this fabulous sticky chicken

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