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Roasted Vegetable Lasagne

Always a hit with family and friends, try this veggie lasagne for a change. This is a great easy recipe for No-Meat Monday.
Serves 6 – 8

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)

1. Roast all the vegetables together, drizzled with olive oil for 40 minutes at 200ºC/180ºC fan/ Gas mark 6.
2. Make a béchamel 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.

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.