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Roasted Vegetable & Mascarpone Lasagne
From Patrick - best lasagna he's ever had, he says!
Ingredients
  • subheading: For the roasted vegetables:
  • 1 courgette, cut into half moons
  • 1 aubergine, cut into chunks
  • 2 red onions, peeled and cut into chunks
  • 2 peppers, cut into chunks
  • 80 g cherry tomatoes
  • 1 bulb garlic, unpeeled
  • ¾ tsp salt
  • 75 ml extra-virgin olive oil
  • 75g soy mince, soaked in hot water, rinsed well and squeezed of excess water (or use 100g frozen)
  • subheading: For the rest of the lasagne:
  • 500 g tomato passata
  • 200 ml water
  • 2 tbsp extra-virgin olive oil
  • 1 tsp chilli flakes
  • 1 tsp dried oregano
  • 1 tsp garam masala
  • 10g fresh basil leaves, torn
  • 400 g dried lasagne sheets
  • 200g g mozzarella, torn
  • ½ red onion, finely sliced
  • 50 g Cheddar
  • 2 chillies, finely sliced
  • 1 tbsp extra-virgin olive oil
  • subheading: For the mascarpone besciamella (white sauce):
  • 50g plain flour
  • 75g butter
  • 800 ml full-fat milk
  • 250 g mascarpone
  • ½ tsp salt
Steps
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