Aubergine, Courgette And Pepper Lasagne Recipe

Cooking Directions

• STEP 1.Preheat the oven to 200°C (180°C fan).
• STEP 2.Slice the aubergine, courgette, and bell peppers into thin strips.
• STEP 3.Place the sliced vegetables on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 15-20 minutes until tender and slightly charred.
• STEP 4.In the meantime, prepare the béchamel sauce. Melt butter in a saucepan over medium heat, then add flour and cook for 1-2 minutes until golden. Gradually whisk in milk until smooth and thickened. Season with salt, pepper, and nutmeg.
• STEP 5.Spread a thin layer of béchamel sauce on the bottom of a baking dish. Arrange a layer of roasted vegetables on top, followed by a layer of lasagne sheets. Repeat the layers until all the ingredients are used, finishing with a layer of béchamel sauce and grated cheese.
• STEP 6.Cover the baking dish with foil and bake in the oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbling.
• STEP 7.Allow the lasagne to cool for a few minutes before serving. Serve with a side salad and enjoy!

Cooking Tips

• You can use store-bought lasagne sheets or make your own fresh pasta sheets.
• Feel free to add other vegetables like mushrooms or spinach to the lasagne for extra flavor and nutrition.
• If you prefer a vegan version, you can substitute the butter and milk in the béchamel sauce with plant-based alternatives.

Storage and Serving

• Leftover lasagne can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave or oven until heated through.
• Serve the lasagne with a fresh green salad or garlic bread for a complete meal.