hi I’m Pete from the food team and today
I’m going to show you how to make a nice
roast vegetable lasagna so first thing
when they do is take my aubergine cut it
into nice chunks I’ve got myself a nice
little Bowl here to put all the odds and
ends and keep myself tidy as I work and
then I’m going to cut the origin in half
lengthways then in quarters lengthways
so across into chunks like that I’ve got
myself a colander and a pot hole of all
the aubergine in here another coach at
three of these about mid sized take the
ends off take the other ends off I’m
just going to cut them in half so now
cross and chunks add them to the
colander with your machine now what I do
know is that if you salt them and then
you wash them and dry them I think a
they cook much much more easily be they
soaked up less oil when they do cook and
see the seasoning goes right inside them
now it’s just a nice thing to eat so and
all you do just solve them get a little
Bowl put it over the top obviously so
you catch all the juice tickles in there
because it does come out you’ll be
surprised and then give it a little saw
now know that looks too much but don’t
be concerned because you’re going to
wash it off give it a little toss like
that that’s it you just put it to one
side and the salt will work it’s my
magic and we’ll come back to that in
15-20 minutes something like that trim
the very ends off the fennel go on the
rubbish bowl like that and then in half
lengthways actually I might trim the
root a little
and then basically the choice
another same with the other one
there’s my fennel so you want a kind of
medium heat
splash of olive oil in goes the fennel a
little bit salt and pepper I’m just
going to give it 10 minutes 15 minutes
and heats quite low I say don’t want it
to burn don’t really want it to color
because that’s what it’s going to do in
the oven okay next thing I’m going to do
is cut up the peppers some people call
them Romano’s they got good flavor I
think it’s just giving a little roll
what’s inside them hopefully my car a
little more easily tops off and check
out as many seats as I can then I’ll cut
them across into chunks might get my
fennel stir I can hear it
cooking in there
my onions just normal red onions chopped
off I’m gonna trim them a little bit but
not too much I still want that there
that’s going to keep the the onion
together when I cut it into winters
letting are no big the onion ears you
know for six wedges okay there’s our
wedges our peppers I’m going to pop them
into a bowl some chili I do the same
thing as before give it a little roll
top off there you go they can go in
that’s them there I’m going to put in a
little bit of dried oregano because it’s
just so good with onion there we go
fennel is going to go in there once it’s
had a little head start and it’s getting
soft these are just going to go in the
oven so they’re ready for the bench a
nice hot oven 200 degrees okay my second
bowl I’ve got over here I’m going to put
all the flavorings for the kosher and
aubergine so I’ve got a bulb of garlic
here now separating the cloves using the
side of my knife I’m just going to smash
it and you’ll find it pops out really
quite easily so I’ve got all my garlic
peeled goes in the bowl
I’ve got rosemary stalks here I’m just
going to strip them off that was too
rosemary sprigs in there and a whole
bulb of garlic now the aubergine kosher
and you can see just how much has come
out see all the juice there it’s a bit
salty so I’m going to rinse them in the
sink
I’ve washed my origin question now when
they get clean tea towel pop on my board
and just Pat them dry really I’ll get my
bit of a squeeze because the more water
I get off them the better they’ll cook
straight into the bowl with the garlic
and rosemary
season them a little pepper I’ll put
some oil on them – shreddy go in the
oven now the fennel has been gone for
about 15 minutes and it’s got the head
start innings got my bowl here with the
peppers and onions ready to go I’m just
going to tip my fennel in with the rest
of the abdu veg little salt and pepper
and splash of oil ready to roast so now
I’ve got both these bowls of edge ready
to go in the oven
first of all origin kosher now the
fennel onion and pepper so now I got
them roasting it’s time to get the
saucers on to make the bechamel sauce 2
litres of milk in this pan I’m just
going to turn it on bring it up to the
boil very gently so in the milk I’m
going to put some slices of onion some
cloves some peppercorns and some bay
leaves just to make it taste nice
so onion you definitely don’t need a
whole one just going to cut few slices
I’ll keep the rest for something else
they’re going to go in but some clothes
I’m just going to use three of them some
peppercorns ten of those a few bay
leaves pop them in good pinch of salt
I’m going to let that come up to the
boil and while that’s heating I’m gonna
get my tomato sauce started got a pan
here for my sauce and put that on medium
heat and they get a few fennel seeds
let’s give em a little toast you don’t
need to anything else they just toast in
here you don’t need any oil or anything
like that
phenols toasting in there so I’m going
to prep a little garlic now sames before
I’m going to give it a little slice out
there’s Napoli super super fine mince –
pretty rustic dish I’ve got myself two
cans of tomatoes here I’m going to just
open get ready
and I’ve got pestle and mortar I’m going
to pop the seeds in starting to just
turn so I’m going to tip them into the
pestle more and get my little grind just
enough to break them really and get the
flavour right that pan that I toasted
the seeds in is back on the heat and
we’ll little oil then in with a garlic I
chopped earlier I think if you might be
wait until it’s light brown you get much
much better flavor from it I like
standing all night brown you see that
Engels of ground fennel stir that in and
then goes the tomatoes I’m going to fill
one of the cans with water just going to
tip into the other one little rinse
around and add that to the sauce a
little bit of salt a little bit of
pepper and basically we put that to one
side to just take over while we get on
with other stuff so for the bechamel the
milk is actually almost boiling so I’m
keeping a careful eye on it
right to make the bechamel I’m going to
start the ruin another pan over here so
I mean get it hot hundred grams of
butter hundred grams of flour just going
to cut the butter up a little pop it in
the pan to get it to melt the milks come
up to the boil and I just turned it off
just about to start sizzling flour
they’ll just shake gently and I get a
stir
you stir it quite quickly until they
gets smooth right now the roux is nicely
sizzling I’m going to take a ladle of
milk and pop it in and stir it really
quickly this is a bit we have to work
quite hard stir it into a paste it looks
kind of smooth kind of like that add a
little splash more milk stir again
getting wet or no but still you got to
keep going till it’s as smooth as
possible you just keep going a ladle at
a time make sure it’s nice and smooth
and then you actually need to cook it
just a little bit longer gentle gentle
heat I’m also going to give the tomatoes
a stir come along nicely just going to
turn it down a bit so it’s not boiling
quite so hard keep coming back to this
and keep giving it a little stir now and
then
my sauce is ready look see it’s nice and
thick all that water we added is gone
same times it’s taken me to make this
bechamel finished nice consistency pop
the sieve here so I’ll just pull that
through I said it don’t force anything
through that doesn’t wanna go through
I’ll put that to one side and going at
the bed right peppers and onions old
jeans and cassettes they’ve been in the
oven now for probably about 3540 minutes
I got a nice lasagna dish I’ve got
sanding sheets put myself a nutmeg I
think so much nicer to grate it properly
first thing I’m going to do is put some
sauce in split your veg roughly in the 3
you scatter over the surface same with
this it’s best thing to do really you
don’t get to the end find you door
having off of one of the veg to make a
layer and you just drop it in like that
I lovely creamy bechamel just spoon over
the top just just enough to cover its
just give it a little season and now if
the pasta sheets all you do snap them up
and I thought just give it a little
press down and that’s your layer lasagna
sheets now you just keep going with the
rest of the song here until you reach
the top you know now we’re top layer of
pasta just going to finish it with a
last remaining bit of bechamel you
really not cover the pastures just swirl
it around I put a little bit of nutmeg
on the top
double their a foil just going to put
tiny bit of oil on it cover it off this
has got to go back in the oven yes at an
hour in the oven at 180 and I think it’s
just about done
yeah really nerds I was looking good
holding together there we go
that’s my ropes vegetable lasagna
I’m going to show you how to make a nice
roast vegetable lasagna so first thing
when they do is take my aubergine cut it
into nice chunks I’ve got myself a nice
little Bowl here to put all the odds and
ends and keep myself tidy as I work and
then I’m going to cut the origin in half
lengthways then in quarters lengthways
so across into chunks like that I’ve got
myself a colander and a pot hole of all
the aubergine in here another coach at
three of these about mid sized take the
ends off take the other ends off I’m
just going to cut them in half so now
cross and chunks add them to the
colander with your machine now what I do
know is that if you salt them and then
you wash them and dry them I think a
they cook much much more easily be they
soaked up less oil when they do cook and
see the seasoning goes right inside them
now it’s just a nice thing to eat so and
all you do just solve them get a little
Bowl put it over the top obviously so
you catch all the juice tickles in there
because it does come out you’ll be
surprised and then give it a little saw
now know that looks too much but don’t
be concerned because you’re going to
wash it off give it a little toss like
that that’s it you just put it to one
side and the salt will work it’s my
magic and we’ll come back to that in
15-20 minutes something like that trim
the very ends off the fennel go on the
rubbish bowl like that and then in half
lengthways actually I might trim the
root a little
and then basically the choice
another same with the other one
there’s my fennel so you want a kind of
medium heat
splash of olive oil in goes the fennel a
little bit salt and pepper I’m just
going to give it 10 minutes 15 minutes
and heats quite low I say don’t want it
to burn don’t really want it to color
because that’s what it’s going to do in
the oven okay next thing I’m going to do
is cut up the peppers some people call
them Romano’s they got good flavor I
think it’s just giving a little roll
what’s inside them hopefully my car a
little more easily tops off and check
out as many seats as I can then I’ll cut
them across into chunks might get my
fennel stir I can hear it
cooking in there
my onions just normal red onions chopped
off I’m gonna trim them a little bit but
not too much I still want that there
that’s going to keep the the onion
together when I cut it into winters
letting are no big the onion ears you
know for six wedges okay there’s our
wedges our peppers I’m going to pop them
into a bowl some chili I do the same
thing as before give it a little roll
top off there you go they can go in
that’s them there I’m going to put in a
little bit of dried oregano because it’s
just so good with onion there we go
fennel is going to go in there once it’s
had a little head start and it’s getting
soft these are just going to go in the
oven so they’re ready for the bench a
nice hot oven 200 degrees okay my second
bowl I’ve got over here I’m going to put
all the flavorings for the kosher and
aubergine so I’ve got a bulb of garlic
here now separating the cloves using the
side of my knife I’m just going to smash
it and you’ll find it pops out really
quite easily so I’ve got all my garlic
peeled goes in the bowl
I’ve got rosemary stalks here I’m just
going to strip them off that was too
rosemary sprigs in there and a whole
bulb of garlic now the aubergine kosher
and you can see just how much has come
out see all the juice there it’s a bit
salty so I’m going to rinse them in the
sink
I’ve washed my origin question now when
they get clean tea towel pop on my board
and just Pat them dry really I’ll get my
bit of a squeeze because the more water
I get off them the better they’ll cook
straight into the bowl with the garlic
and rosemary
season them a little pepper I’ll put
some oil on them – shreddy go in the
oven now the fennel has been gone for
about 15 minutes and it’s got the head
start innings got my bowl here with the
peppers and onions ready to go I’m just
going to tip my fennel in with the rest
of the abdu veg little salt and pepper
and splash of oil ready to roast so now
I’ve got both these bowls of edge ready
to go in the oven
first of all origin kosher now the
fennel onion and pepper so now I got
them roasting it’s time to get the
saucers on to make the bechamel sauce 2
litres of milk in this pan I’m just
going to turn it on bring it up to the
boil very gently so in the milk I’m
going to put some slices of onion some
cloves some peppercorns and some bay
leaves just to make it taste nice
so onion you definitely don’t need a
whole one just going to cut few slices
I’ll keep the rest for something else
they’re going to go in but some clothes
I’m just going to use three of them some
peppercorns ten of those a few bay
leaves pop them in good pinch of salt
I’m going to let that come up to the
boil and while that’s heating I’m gonna
get my tomato sauce started got a pan
here for my sauce and put that on medium
heat and they get a few fennel seeds
let’s give em a little toast you don’t
need to anything else they just toast in
here you don’t need any oil or anything
like that
phenols toasting in there so I’m going
to prep a little garlic now sames before
I’m going to give it a little slice out
there’s Napoli super super fine mince –
pretty rustic dish I’ve got myself two
cans of tomatoes here I’m going to just
open get ready
and I’ve got pestle and mortar I’m going
to pop the seeds in starting to just
turn so I’m going to tip them into the
pestle more and get my little grind just
enough to break them really and get the
flavour right that pan that I toasted
the seeds in is back on the heat and
we’ll little oil then in with a garlic I
chopped earlier I think if you might be
wait until it’s light brown you get much
much better flavor from it I like
standing all night brown you see that
Engels of ground fennel stir that in and
then goes the tomatoes I’m going to fill
one of the cans with water just going to
tip into the other one little rinse
around and add that to the sauce a
little bit of salt a little bit of
pepper and basically we put that to one
side to just take over while we get on
with other stuff so for the bechamel the
milk is actually almost boiling so I’m
keeping a careful eye on it
right to make the bechamel I’m going to
start the ruin another pan over here so
I mean get it hot hundred grams of
butter hundred grams of flour just going
to cut the butter up a little pop it in
the pan to get it to melt the milks come
up to the boil and I just turned it off
just about to start sizzling flour
they’ll just shake gently and I get a
stir
you stir it quite quickly until they
gets smooth right now the roux is nicely
sizzling I’m going to take a ladle of
milk and pop it in and stir it really
quickly this is a bit we have to work
quite hard stir it into a paste it looks
kind of smooth kind of like that add a
little splash more milk stir again
getting wet or no but still you got to
keep going till it’s as smooth as
possible you just keep going a ladle at
a time make sure it’s nice and smooth
and then you actually need to cook it
just a little bit longer gentle gentle
heat I’m also going to give the tomatoes
a stir come along nicely just going to
turn it down a bit so it’s not boiling
quite so hard keep coming back to this
and keep giving it a little stir now and
then
my sauce is ready look see it’s nice and
thick all that water we added is gone
same times it’s taken me to make this
bechamel finished nice consistency pop
the sieve here so I’ll just pull that
through I said it don’t force anything
through that doesn’t wanna go through
I’ll put that to one side and going at
the bed right peppers and onions old
jeans and cassettes they’ve been in the
oven now for probably about 3540 minutes
I got a nice lasagna dish I’ve got
sanding sheets put myself a nutmeg I
think so much nicer to grate it properly
first thing I’m going to do is put some
sauce in split your veg roughly in the 3
you scatter over the surface same with
this it’s best thing to do really you
don’t get to the end find you door
having off of one of the veg to make a
layer and you just drop it in like that
I lovely creamy bechamel just spoon over
the top just just enough to cover its
just give it a little season and now if
the pasta sheets all you do snap them up
and I thought just give it a little
press down and that’s your layer lasagna
sheets now you just keep going with the
rest of the song here until you reach
the top you know now we’re top layer of
pasta just going to finish it with a
last remaining bit of bechamel you
really not cover the pastures just swirl
it around I put a little bit of nutmeg
on the top
double their a foil just going to put
tiny bit of oil on it cover it off this
has got to go back in the oven yes at an
hour in the oven at 180 and I think it’s
just about done
yeah really nerds I was looking good
holding together there we go
that’s my ropes vegetable lasagna
Please follow and like us: