Roasted Vegetable Lasagne Rotunda

Serves: 8

Ingredients

Creamy Béchamel Sauce

50g butter

60g onions cut into brunoise

50g flour, all purpose

750g Viva Whole Milk, chilled

250g Pritchitts Cooking 15%

12g salt

1/4 tsp ground white pepper

1 pinch nutmeg

80g Parmesan cheese, grated

Pasta Sheets

6 sheets  egg lasagne

Roasted & Grilled Vegetables

2  garlic heads

5ml olive oil

200g bringals (aubergine variety)

200g baby marrows

150g carrots

150g mushrooms

140g red peppers

140g yellow peppers

90g onions

350g Roma tomatoes

1/4 tsp dried oregano

1/4 tsp dried sweet basil

1/2 tsp black pepper, freshly ground

200g Mozarella cheese grated

100g basil pesto

Paremesan Tuiles

80g Parmesan Cheese, grated

Method

Creamy Bechemel Sauce

Fry onions in butter until translucent. Stir in flour and cook a roux. NOTE: Mixture must foam, then it's ready! Add chilled milk, stirring vigorously with a whisk and bring to boil.

Add Pritchitts 15% Cooking, salt, pepper, nutmeg and parmesan cheese. Bring to boil, then reduce heat and simmer for 5 minutes, stirring continuously.

Cover and set aside until further use.

Pasta Sheets

Boil pasta sheets, 1-2 at a time, in lightly salted water until al dente. Remove with slotted spoon and place into a bowl of cold water.

Roasted Vegetables

Cut off top of garlic head, sprinkle with olive oil, season with coarse salt & pepper. Bake covered at 190ºC for 60 minutes.

Remove and leave to cool, then scoop out flesh. Slice bringals 2-3 mm thick, place into salted water, remove, rinse, dry & grill.

Slice baby marrows into 2 - 3 mm thick ribbons and grill. Set aside.

Slice carrots into 2-3 mm thick ribbons and blanch al dente. Refresh, set aside.

Slice mushrooms and sauté in a little olive oil.

Roast peppers at 250ºC, then peel and remove seed & stalk.

Cook a chunky tomato salsa from onions and plum tomatoes and season with oregano, sweet basil, salt and pepper.

Parmesan Tuiles

Sprinkle grated parmesan cheese onto a silicon mat, arrange into a circle and bake at 190ºC until melted and lightly browned.

Leave to cool then remove carefully.

Assembly

Lay lasagne sheets overlapping by 3 cm onto a cling film lined work surface. Spread a thin layer of creamy béchamel sauce on top, followed by tomato salsa. Arrange vegetables by contrasting colours on top of pasta sheets. Top with grated mozzarella and basil pesto. Roll up into a cylinder, tie up under light pressure and leave to chill overnight. Cut into 5 cm thick slices, place into deep pasta plate and heat in microwave. Pour creamy béchamel sauce around vegetable lasagne. Garnish with a parmesan tuile shaped into a dome over a small bowl.