Lasagna with grilled vegetables
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1 hours 15 minutes
Recipe in collaboration with
As Cooked by GingerIngredients
For 4 persons
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16 sheets
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2
aubergines
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1
courgette
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2
red bell peppers
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200 g
Emmental cheese
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60 g
flour
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60 g
butter
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1 l
milk
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basil
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oregano
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salt and pepper
Lasagne
Soubry lasagne is unique on the Belgian market. The lasagne sheets are not only pre-cooked and therefore ready in 20 minutes, they are also corrugated. This allows for better and more even distribution of the sauce, with the lasagne cooking quickly and evenly.
Preparation
- Cut the aubergines and courgette into slices and the bell pepper into strips. Place all the vegetables on a couple of baking trays. Drizzle with olive oil and season with salt, pepper, oregano and basil. Place in a preheated oven at 180°C for 30 minutes.
- Melt the butter in a sauce pan, then add the flour. Mix to a roux and then pour in the milk. Bring to the boil and continue stirring with a whisk until the sauce reaches the desired thickness. Season with salt and pepper.
- Take a baking dish and grease the bottom with olive oil. Start with a layer of aubergine, then courgette, then bell pepper. Top with a few sheets of lasagna and then half of the bechamel sauce. Repeat and finish with the bechamel sauce.
- Spread the cheese on top and place in a preheated oven at 200°C for 20 to 25 minutes.
