When feeling in need of some real comfort food this is a lovely yummy recipe to dig out. Particularly on days like today when little Jemima is full of a cold and feeling a bit miserable this is a great dish to raise her spirits and today was second only to Mr Snuggles (her little teddy) when it came to cheering her up.
Quantities are pretty much down to the individual, and depend on how big you want your lasagne to be. We recommend you select your favourite roasting vegetables and those that are in season. The ingredients for a large vegetable lasagne will cost around £6.50
Ingredients For Filling
Parsnips
Carrots
Red onions
Aubergine
Peppers
Courgettes
Sprinkle of Rosemary
Clove of garlic
Olive oil
Sheets of lasagne pasta (up to 12 should be enough)
Choose enough vegetables to fill a good sized roasting dish
Ingredients For One & Quarter Pints Cheese Sauce
50g butter
40g flour
750 ml milk
Quantity of grated cheese
What to do
- Peel all the vegetables and chop into chunks
- If using peppers remove core and seeds from inside
- Slice the garlic and mix in with the other vegetables
- Toss everthing in a little olive oil and sprinkle with rosemary
- Put in a roasting dish and roast at 180 C until vegetables are softened and starting to brown a little
- To make the sauce melt butter in a large saucepan, add the flour and heat through. Mix in the milk and bring to the boil stirring the sauce all the time, simmer the sauce for a few minutes until it thickens
- Grease a rectangular or square roasting dish
- Put layers of vegetables, lasagne and cheese sauce into the dish
- Finish with a final layer of lasagne and cheese sauce
- Top with grated cheese and cook at 180 C until pasta is cooked through – approx 45 mins to an hour
- Allow to cool a little and feed to anyone in need of some comfort food. And don’t forget to save some for yourself!
This sounds so good I want to eat it now! I just wish I could grow the veg that go into this lasagne.
I have a favourite comfort food recipe:
Roasted Squash Risotto
Chop up butternut squash (deseeded) and roast with chunks of onion and garlic until softened and beginning to brown.
While the squash and onions are roasting, fry peppers and tomatoes in a little olive oil. When the veg are starting to soften, add risotto rice and fry for a minute until the rice starts to become translucent. Add stock and cook until rice is softened; mix in the squash and onions and continue cooking for a few minutes until they are all combined. Sprinkle cheese over the top and brown under a grill. Mmmmmmmmmmmm!