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Roast vegetable lasagne
Fruit and vegetables
3
carrots
, peeled and finely chopped
3
courgettes
, finely chopped
1
fennel
bulb, trimmed and finely chopped
2 sweet red
peppers
, finely chopped
2
red onions
, finely chopped
Tins, packets and jars
60g/2¼oz
plain flour
12 fresh or dried 18x13cm/7x5in
lasagne sheets
Cooking ingredients
2 tbsp
olive oil
large grating fresh
nutmeg
salt and freshly ground
black pepper
Dairy, eggs and chilled
600ml/20fl oz full-fat
milk
50g/1¾oz
butter
butter
, for greasing
100g/3½oz
Parmesan
(or similar vegetarian hard cheese), finely grated
250g/9oz
mozzarella
, well drained and chopped into small pieces
Back to recipe
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