Roasted vegetable lasagna

Prepare the ingredients: Cut the onion in half the fine pen and the other half in thick pen; carrot cut into thin slices; Cut tomatoes into wedges; Grate cheese buttery; dividing the olive oil in 2: a part will be used to ketchup and one for grilled vegetables.

Make tomato sauce: preheat oven 150 ° C. In a tin foil put onion cut into fine pen and carrot with half olive oil intended for tomato sauce, salt and pepper. Cook for 30 min in the oven. Remove the can and add tomatoes matches, sugar, thyme and oregano with the remaining olive oil and stir. Cook for an hour and half or two, until the tomatoes are roasted see. Stir occasionally during cooking vegetables. Remove, let cool slightly and grind all vegetables and juice in a blender. Correct the seasoning.

Make the white sauce: put to heat the milk with the onion cut into thick pen, bay leaf and nutmeg. In a separate pot, melt the butter. Add flour and stir vigorously blow for it to cook with butter and lightly toasted (one minute). With a whisk in one hand and in the other milk, stir in hot milk gradually to the butter with flour, stirring constantly. Also add the onion. Cooking medium-low heat until the milk is fully incorporated and the mixture thickens. Spicing. Use tibia.

Preheat oven to 200 ° C.

Cook pasta in boiling water with a little salt until it is at the dente. Remove from the water and used to assemble the lasagna.

For roasted vegetables: preheat oven at 180 ° C.

Remove the tips of the eggplants, then cut into thin sheets of 2mm thickness throughout.

Removing tips of the zucchini and cut into thin sheets of 2 mm thick along.

Cut the pumpkin into thin sheets of 2 mm thick along.

Oiling a can with olive oil. Sort above eggplants, zucchini squash and then brush them with more olive oil on the surface. Sprinkle the chopped sage, thyme, salt and pepper. Meter to the oven 20 to 30 min. or until vegetables are tender and lightly browned. Cooking time depends on the oven and the thickness of each vegetable.

At the base of a pyrex put some white sauce mix and cover with a dough; thin on top put a layer of white sauce, tomato sauce, vegetable layer and a layer of buttery cheese. Cover with a second layer of dough and repeat the process. Add the basil. Finish lasagna with white sauce and sprinkle with Parmesan cheese. Heat 20 to 25 min. in the oven.

Jesus and Tere Gutierrez. Adapted. Photography: Catalina Riutort