Vegetable and ricotta lasagne

3 colourful peppers

quartered, halved

2 aubergines

halved, cut into about 5 mm thick slices

1 courgette (about 250 g)

cut into about 5 mm thick slices

1 onion

cut into wedges

500 g cherry tomatoes

halved

4 sprigs of rosemary

needles pulled off

1½ tsp salt

Some olive oil for drizzling

30 g butter

30 g plain flour

600 ml milk

½ tsp salt

Some pepper

1 clove of garlic

crushed

250 g ricotta

½ bunch of basil

leaves pulled off from stalks and coarsely chopped

12 sheets of lasagne

80 g grated Parmesan

Preheat the cooking space to 200 °C using the hot air with steaming mode. Spread the vegetables and rosemary over two lined baking trays, season with salt and drizzle over a little oil. Put the trays into the preheated cooking space and roast for about 30 minutes. Take out and allow to cool slightly. Switch off the cooking space.

(Pre-)heat cooking space to 200 °C with Hot air + steaming

Put the food in

Hot air + steaming 200 °C for 30 Mins

Melt the butter in a saucepan over a medium heat. Add the flour and cook for about 3 minutes, stirring all the time, without the roux taking on colour. Add the milk and stir the mixture as it comes to the boil. Reduce the heat, add the garlic and simmer for about 10 minutes, stirring occasionally. Season the sauce with salt and pepper to taste.

Spoon some of the béchamel sauce into the gratin dish and lay three lasagne sheets on top. Spread ⅓ of the vegetables, ricotta and basil over the pasta. Spread ¼ of the béchamel sauce over the top. Place three lasagne sheets on top. Repeat the process with the vegetables, ricotta, béchamel sauce and lasagne sheets. Cover the last layer of lasagne sheets with the remaining béchamel sauce and sprinkle with Parmesan. Put the lasagne on a wire shelf in the cooking space and cook at 180 °C for about 40 minutes using the hot air humid mode.

(no pause)

Hot air humid 180 °C for 40 Mins