Roasted Vegetable Lasagne ..... sigh .... A perfect combination of sweet, smoky, roasted vegetable flavours and creamy, cheesy bits. The method for the sauce may seem a little controversial, but trust me it works and is SO easy. Just throw the milk, flour and butter into a pan and keep whisking and whisking over the heat. No melting the butter, no slowly adding the flour, no patiently adding the milk a bit at a time ... And the result? A quick and easy, no-fuss cheese sauce with, most importantly, no lumps. I often freeze it with the pasta uncooked at the end of stage 7 but any cooked leftovers will also freeze nicely and will be perfect for a packed lunch.
It's a great dish for those evenings when you have a crowd to feed and need a vegetarian option that you can get ready ahead of time. And the colours make it a visual stunner too.
So, make it to cook straight away or think of stocking up the freezer as a gift to yourself - do the cooking now and then you'll reap the rewards on those evenings when you least feel like cooking. Go on then - get started ...Print