Vegetable lasagna by Jamie Oliver
Description
The recipe won't take much time. For more details, serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients. Preheat the oven to 200 degrees.
- 2
Step 2
Wash the eggplant, cut into cubes. Sprinkle with salt and let stand for a while. Then rinse with cold water and dry with paper towels.
- 3
Step 3
Cut the bell pepper and chili in half, remove the seeds, and slice into thin strips. Cut the onion into half-rings, peel and finely chop 2 cloves of garlic. Dice the zucchini into cubes.
- 4
Step 4
Combine the vegetables, season with salt and pepper to taste. Add rosemary and oregano, drizzle with olive oil. Roast the vegetables for 25-30 minutes.
- 5
Step 5
For the béchamel sauce, bring the milk to a boil. Add bay leaf and 1 garlic clove. Season with salt and pepper to taste. Then, in another saucepan, melt the butter. Gradually add flour, stirring constantly. Then pour in the hot milk. Cook the sauce for several minutes until it thickens, stirring constantly.
- 6
Step 6
For the tomato sauce, sauté the garlic. Add tomatoes in their own juice and simmer the sauce until it thickens, about 15–20 minutes. Stir occasionally.
- 7
Step 7
Place 1/3 of the vegetables on the bottom of the baking dish. Pour 1/3 of the tomato sauce and 1/4 of the béchamel sauce over them.
- 8
Step 8
Place the lasagna sheets on top.
- 9
Step 9
Place the vegetables again, and on top of them both sauces.
- 10
Step 10
The top layer should consist of sauces. Grate the cheese and sprinkle over the top. Bake the lasagna in a preheated oven for 40-45 minutes.
- 11
Step 11
Vegetable lasagna is ready, enjoy your meal!