Roasted Mediterranean Vegetable Lasagne This can be prepared well in advance and just needs to be shoved into the oven for about 30 minutes before being served. Accompany with a plain lettuce salad with a lemony dressing.
These ingredients will serve 4-6 people
For the lasagne:
1 small aubergine
2 medium courgettes
450 gm cherry tomatoes
1 small yellow or red pepper, deseeded and cut into 2.5 cm squares
250 gm shitake mushrooms, quartered
1 large onion, peeled, sliced and cut into 2.5 cm squares
2 fat cloves of garlic, peeled and crushed
2 tbsp torn fresh basil leaves
3 tbsp extra virgin olive oil
50 gm pitted black olives, chopped
1 heaped tbsp capers
75 gm mozzarella, grated
9 sheets dried spinach lasagne
sea salt and freshly milled black pepper
For the sauce:
35 gm plain flour
40 gm butter
570 ml milk
1 bay leaf
grating of fresh nutmeg
3 tbsp freshly grated parmesan, plus 1 tbsp for the topping
salt and freshly milled black pepper
1 Prepare the aubergine and courgettes ahead of time by cutting them into 2.5 cm dice, leaving the skins on. Then toss them in about a dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. Next, squeeze out any remaining juices, and dry the aubergine and courgette pieces thoroughly in a clean cloth.
2 Arrange the tomatoes (optionally skinned), aubergine, courgettes, mushrooms, pepper and onion in the roasting tin. Sprinkle with the crushed garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. Then place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.
3 Meanwhile, make the sauce by placing all the ingredients except the cheese in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens. Turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated parmesan.
4 When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to 180°C.
5 Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in one third of the mozzarella and follow this with a single layer of lasagne sheets.
6 Repeat the process, ending up with a final layer of sauce, then sprinkle the remaining tablespoon of parmesan over the top. Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden.
Cook now, eat later
TO PREPARE AND COOK AHEAD
Prepare in advance, cover with clingfilm, and refrigerate. Allow an extra 10 minutes or so cooking time.
Recipe Based on one in Delia Smith's Book
'Delia's Vegetarian Collection'