Quick & Easy Grilled Vegetable Lasagna
Discover this vegetarian lasagna that combines the sweetness of grilled summer vegetables with aromatic tomato sauce and creamy béchamel. A generous and colorful dish that celebrates the abundance of sun-kissed produce. Perfect for a comforting family meal, this recipe combines simplicity with Mediterranean flavors. The grilled vegetables bring an incomparable depth of flavor, while the pasta layers create a melting texture. A true explosion of flavors in every bite!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 200°C. Cut all vegetables into regular slices. Arrange them on a baking sheet, drizzle with olive oil, season and bake for 20-25 minutes until tender and slightly caramelized.
- 2
Melt the butter, add the flour and stir for 2 minutes. Gradually pour in the milk while whisking. Let thicken for 5 minutes. Season with nutmeg, salt and pepper.
- 3
In a gratin dish, alternate: tomato sauce, pasta, grilled vegetables, béchamel and cheese. Finish with béchamel and cheese.
- 4
Bake at 180°C for 30-40 minutes until the top is well browned. Let rest for 5 minutes before serving.
- Vegetables: Separate grilling allows excess water to evaporate
- Spices: Add smoked paprika for more depth
- Cheese: A mozzarella/parmesan mix for creaminess and flavor
- Vegan: Replace béchamel with cashew sauce
- Serving: Serve with arugula salad with parmesan and balsamic vinaigrette
- Storage: 3 days in refrigerator, can be frozen, reheat 20 min at 160°C
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