Roast vegetable lasagne

Method

1. Set the oven to 200°C (180°C fan). Cut the aubergine, courgette and red pepper into 2 cm dice and chop the onion roughly.
2. Toss the vegetables with the olive oil and a good pinch of salt on a large baking tray. Roast for 20 minutes, turning once, until soft and browned at the edges.
3. Crush the garlic and stir it into the vegetables on the tray with the chopped tomatoes, dried oregano and 100 ml of water. Keep the sauce loose, as the lasagne sheets take up liquid while they bake.
4. For the white sauce, put the plain flour in a small pan and whisk in the oat cream a little at a time until smooth. Bring to a simmer over a medium heat, whisking, and cook for 2 minutes, until it coats the back of a spoon. Season.
5. Spread a third of the vegetables in a small baking dish, cover with a layer of lasagne sheets, snapping them to fit, and spoon a little white sauce over. Do this twice more, finishing with sheets that the rest of the white sauce covers completely.
6. Tear the vegan mozzarella over the top. Bake for 35 minutes, until bubbling at the edges, golden on top and a knife slides easily through the layers.
7. Let it rest for 10 minutes so it holds together, then cut into squares and serve.

Tip Leave the tomato sauce looser than you think it should be. Dry lasagne sheets drink up liquid as they bake, and a thick sauce leaves them tough.

Photo made with AI.

From Nosha · nosha.app