Vegetarian Lasagna

Instructions

• 1

  To make the vegetables, put the sweet potatoes in a large bowl. Add 1½ tablespoons of oil and sprinkle with half the thyme. Season with salt and pepper and toss gently to coat.

• 2

  Insert the wire rack into the middle shelf position. Preheat the oven. Select BAKE/CONVECTION/400°F/12 minutes and press start.

• 3

  Line the roasting pan with parchment paper. Arrange one-third of the sweet potatoes in a single layer on the pan.

• 4

  Once the oven has preheated, put the sweet potatoes in the oven and bake for 10-12 minutes until tender. Transfer the sweet potato to a tray to cool and repeat twice to cook the remaining sweet potato.

• 5

  While the sweet potato is cooking, put the zucchini in a large bowl. Add the remaining 1½ tablespoons oil and sprinkle over the remaining thyme. Season with salt and pepper and toss gently to coat.

• 6

  Preheat the oven. Select BAKE/CONVECTION/400°F/12 minutes and press start.

• 7

  Arrange half the zucchini in a single layer on the lined pan.

• 8

  Once preheated, put the zucchini in the oven and bake for 10-12 minutes until tender. Transfer the zucchini to a tray to cool and repeat to cook the remaining zucchini.

• 9

  To make the tomato sauce, while the vegetables are cooking, heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes until soft and translucent. Add the tomato paste, cook stirring for 1 minute. Add the mushrooms, basil, garlic and thyme and cook, stirring, for 4 minutes until the mushrooms are soft.

• 10

  Add the tomatoes and balsamic vinegar and bring to a boil. Reduce the heat to medium-low and simmer for 5-10 minutes until the sauce has slightly thickened. Remove from the heat and season with salt and pepper.

• 11

  To make the bechamel sauce, melt the butter in the medium saucepan over medium heat until foaming. Add the flour and cook, whisking constantly, for 1-2 minutes until the mixture bubbles and starts to look a little grainy. Remove the pan from the heat.

• 12

  Add the milk slowly, whisking constantly to avoid any lumps. Return the pan to the heat, add the nutmeg and cook, stirring constantly with a wooden spoon until the sauce comes to a boil. Reduce the heat to medium-low, simmer, stirring constantly for 3 minutes until the sauce thickens slightly.

• 13

  Remove the pan from the heat. Add the egg and whisk until smooth. Stir in the grated Parmesan, salt and pepper.

• 14

  To assemble the lasagna, spread 1/2 cup (5 oz) of the tomato sauce evenly over the bottom of a 3-inch deep, 8x12-inch baking dish.

• 15

  Place 3-4 lasagna sheets over the sauce to cover the bottom, ensuring they don’t overlap, snapping off any excess pasta. Top with half the sweet potato and half the zucchini. Spoon over 1½ cups (15 oz) of the remaining tomato sauce. Spread 2 cups (16 fl oz) of the bechamel sauce over the tomato sauce.

• 16

  Top with 3-4 sheets lasagna, the remaining sweet potato and zucchini. Spread with the remaining tomato sauce then remaining bechamel. Sprinkle with parmesan and mozzarella.

• 17

  Cover the lasagna with a sheet of parchment paper then foil.

• 18

  Insert the wire rack into the middle shelf position. Preheat the oven. Select BAKE/CONVECTION/350°F/60 minutes and press start.

• 19

  Once preheated, put the lasagna on a large tray and bake for 30 minutes. Carefully remove the foil and parchment paper and bake a further 30 minutes until golden on top and bubbling around the edges.

• 20

  Allow the lasagna to stand for 15 minutes before cutting and serving.

  Tip: Before you start, check that the baking dish fits in the oven.