Roast Vegetable Spinach And Ricotta Lasagna

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The ingredients list for this lasagna may look a little intimidating, but it really is quite easy to make, and so worth the the effort!!

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Steps

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Preheat oven to 180c / 350f place eggplant , courgette , mushrooms and capsicum in a roasting pan , coat with 4 tablespoons of oil , season with salt and pepper , and bake for 25 30 minutes.

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Heat the remaining 1 tablespoon oil in a large pan , add onion and garlic and saute until onion is translucent.

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Add crushed tomatoes and herbs and simmer for 10 minutes.

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Remove from heat and stir through roasted vegetables.

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In a large bowl mash ricotta with a fork and mix in egg and basil.

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Blanch spinach in a pot of boiling water for 30 secs or until wilted.

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Drain and add to ricotta mixture.

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Leave aside.

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For the cheese sauce melt butter in a saucepan over a medium heat , add flour and stir until mixture becomes frothy.

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Slowly pour in milk , whisking as you go.

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Bring to a boil , and whisk as mixture thickens.

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Remove from heat , stir in cheese and season with salt and pepper.

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In a large greased baking dish spoon half the roast vegetable sauce , followed by a layer of lasagna noodles , t.

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Ingredients

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eggplant, courgette, button mushrooms, red capsicum, oil, salt and black pepper, onion, garlic cloves, crushed tomatoes, dried herbs, ricotta cheese, egg, spinach, fresh basil, butter, flour, milk, tasty cheese, lasagna sheets