Vegetable lasagne
Serves approx. 6
2–3 red peppers
2–3 yellow peppers
1 courgette
250 g ricotta cheese (or quark or cream
cheese)
100 g crème fraîche
35 g margarine
35 g plain flour
500 ml milk
3 tbsp chopped basil
50 ml oil
25 g pine nuts
Salt, pepper, nutmeg
12 sheets of lasagne
Method
1. Quarter the peppers and remove the
seeds and pith. Place the peppers skin
side up on the glass tray under the
pre-heated grill (Grill level 3, Shelf level
3) for 6–8 minutes until the skin blisters
and turns dark brown. Remove the
glass tray from the oven, and cover with
a damp tea towel. Leave to sweat for
about 10 minutes and then peel the
skins off the peppers.
2. Slice the courgettes.
3. Whizz the basil, oil, pine nuts and
salt into a paste in a blender or food
processor. Stir into the ricotta and
crème fraîche.
4. Heat the margarine over the hob and
gradually add the flour and the milk,
stirring all the time to make the sauce.
Bring to the boil and season with salt,
pepper and nutmeg.
5. Spoon some of the sauce into the
bottom of a oven-proof dish. In layers,
add lasagne sheets, some of the basil
ricotta mixture, then half of the
vegetables and finally half of the sauce.
Repeat this. Finish with a layer of
lasagne and top with the ricotta
mixture. Bake uncovered in the oven.
Settings
Automatic programmes \ Bakes &
Gratins \ Lasagne \ Depth ...
Duration: Approx. 38 minutes
MW + Fan plus
Power level/temperature: 300 W +
180 °C
Shelf level: 1
Duration: 35–45 minutes
Gentle bake
Temperature: 180–200 °C
Shelf level: 1
Duration: 45–55 minutes
Conventional heat
Temperature: 180–200 °C
Shelf level: 1
Duration: 50–60 minutes
Bakes recipes
162
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