Vegetable Lasagne - Miele H 4640 User Instructions

Vegetable lasagne

Serves 6
2-3 red peppers
2-3 yellow peppers
1 courgette
250 g Ricotta cheese
100 g crème fraîche
35 g margarine
35 g flour
500 ml milk
3 tbsp chopped basil
50 ml oil
25 g pine nuts
Salt, pepper, grated nutmeg
12 lasagne sheets, pre-cooked
Method:
1. Quarter the peppers and remove the
seeds and pith. Place the peppers skin
side up on the grill pan under the
pre-heated gril (250°C, 4th shelf from
bottom) for 6-8 minutes until the skin
blisters and blackens. Place the
peppers in a polythene bag and leave
to sweat for about 10 minutes. 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 mixutre, 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.
Use one of the following functions:
Automatic / Bakes/Gratin / Lasagne
or:
Fan plus
Temperature: 170-190°C
Shelf level: 1
Duration: 50-60 minutes
or:
Conventional
Temperature: 180-200°C
Shelf level: 1
Duration: 50-60 minutes
Bakes/Gratin
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