Home / Dinner Roast Vegetable Lasagne
2 whole garlic cloves
1 red onion
2 heads trimmed fennel
1 red and 1 yellow pepper
2 large baby marrows
Sprigs of thyme
1 tsp (5ml) dried mixed herbs
3 tbsp (45ml) olive oil
2 tsp (10ml) vegetable bouillon
600ml boiling water
85g red lentils
50g butter in a saucepan
¼ cup (60ml) flour
2 tbsp (30ml) corn flour
1 tsp (5ml) mustard
4 cups (1L) NESTLÉ IDEAL EVAPORATED MILK
¼ cup (60ml) grated Cheddar cheese
Heat oven to 220ºC. Mix 2 whole garlic cloves, 1 red onion, cut into wedges, 2 heads trimmed fennel, 1 red and 1 yellow pepper, deseeded and cut into chunks, 2 large baby marrows, cut into thick slices, and a few sprigs of thyme, or 1 tsp (5ml) dried mixed herbs.
Place the prepared vegetables in a large roasting tin with the herbs, 3 tbsp (45ml) olive oil and season.
Roast for 25 minutes and then turn and roast for another 20 minutes.
Meanwhile, dissolve 2 tsp (10ml) vegetable bouillon in 600ml boiling water.
Add 85g red lentils and leave to soak for 30 minutes.
Squeeze the roasted garlic on to the roasted vegetables.
Stir the lentils and stock into the roasting tin.
To make the sauce, melt 50g butter in a saucepan, add ¼ cup (60ml) flour, 2 tbsp (30ml) corn flour and 1 tsp (5ml) mustard, and cook for 1 minute.
Gradually stir in 4 cups (1L) NESTLÉ IDEAL EVAPORATED MILK.
Stir in ¼ cup (60ml) grated Cheddar cheese, bring to the boil, and cook for a few minutes.
Whisk well, but don’t worry about little lumps.
Season with salt, pepper and nutmeg.
Spread a third of the lentil filling over the base of a large ovenproof dish.
Cover with a layer of lasagne (4-5 sheets) and spread half the cheese sauce over the top.
Cover with another third of the filling, another layer of lasagne, the last of the filling, and the remaining sauce.
Sprinkle with cheese and bake for 45 minutes until browned.
Leave to stand for 10 minutes before serving with seasonal green vegetables.