Rancho Sonia is one of our favorite
dishes so rocking tasty gooey and
satiating it’s such a great way of
getting so many different veg into one
mighty dish you can do your veg in a
whole variety ways but for our ultimate
it’s got to be sweet soft Mediterranean
rose veggies that’s enough talk Steve
let’s get this show on the road I’m
going to preheat the oven to 200 degrees
firstly we’re gonna cut the top off the
garlic bulb and remove some of the white
outer skin to show the tips the cloves
we’re gonna cover with tinfoil and we’re
gonna set it aside okay time to start
prepping our roasted veggies I’ll give
you a hand with this Steve I’ll start
with the peppers swagging a DC these two
peppers and cook them chunky I’ll chop
the courgette and the aubergines and
fennel into bite-sized chunks as well
and then we’re gonna chop the onions
together one each I’m gonna skin and
chop my onions the same into nice chunky
pieces so once your veg is all chopped
up you want to get it into a mixing bowl
drizzle over some balsamic vinegar and
olive oil and give it a sprinkle of salt
and a little bit of black pepper and
then get stuck in get your hands in
there and mix it all around I’ve got to
roast and trace here to make sure
there’s enough room so the veg are eve
nice paste it because you want it to be
baked they’re nice and crispy and cooked
right the way true now that our fetch is
in it’s time to start in this amazing
tomato sauce I’m gonna peel and finely
chop an onion put a large family size
pan on a medium heat add two tablespoons
of olive oil and lead to heat up add the
onions into the pan lower the heat and
leave the onions to cook down with the
lid on for 10 minutes give them a little
stir occasionally give them this time
they’re gonna release their sweetness
which will balance the acidity in the
tomatoes so the onions are looking great
now time to add the bay leaves and thyme
we’re just gonna cook them down for a
minute just to help release their
flavors time to add the tinned tomatoes
salt black pepper and sun-dried tomatoes
stir them in bring to the boil and then
reduce to a simmer so I’m gonna take the
veg out of the oven now
and take the garlic out of its tinfoil
look at this it’s super soft now remove
the outer skin and squeeze the garlic
cloves into the tomato sauce to get the
best texture for a tomato sauce a short
blitz should do the trick
we’re trying to get it smooth but we
want a bit of texture a bit of bite
sunette the veg are done we’ll just add
them into the tomato sauce
they look amazing it just smells so good
so it’s time to get a bash mell on I’m
gonna put two pans on medium low heat
I’m gonna start by getting our milk and
butter and cheese out of the fridge and
ready to go in one pan we’re gonna put
in the butter an idiot the pan we’re
gonna pour in the milk the reason why
we’re heating the milk is that this is
just gonna save us time later on once
the butter is melted add the flour
whisking in so while heating until the
texture is smooth and it all comes
together beautifully now we’re gonna
season that with a bit of salt black
pepper and we’re gonna grate in a little
bit of nutmeg just to give it a nice
undertone that milk looks just about
ready just gonna brink of the boil just
add it in slowly and stir consistently
until it gets that wonderful creamy
texture so check this 8 this is the
texture looking for it she’ll be nice
and thick and still cut a creamy and
runny as well right let’s take that off
the heat I’m time to add in some lovely
mellow cheddar grate in as much or as
little as you like
this is it time for the best bit the
layering so I’m gonna start by adding a
layer of bechamel a nice thin layer on
the bottom of the dish better fifth the
sauce and just spread it out evenly then
we’re gonna put pasta on top of this
just spread it out to this one layer
covering it then we’re gonna put a layer
of our tomato and veg souls then again
let’s put some lasagna sheets on top of
that then we’re gonna put a nice layer
of bash Mel and spread it out so that’s
nice and even I’m gonna grate on a
little bit of cheese on top of that then
we’re gonna put our tomato and veg so
again on top of that the rest that’s
there then put lasagna sheets on top of
that and let’s finish by putting the
rest the bechamel on top and bread
unloads a cheese cuz once this goes in
the oven will go wonderfully golden and
crispy
look at that this looks absolutely
amazing the smell the smell is filling
this kitchen with you’re such a
wonderful aroma all that gorgeous
layered veg between a creamy bechamel
and pasta
oh god this is perfect so so good
definitely the ultimate lasagna melts in
your mouth but tomato salsa sandwich
Mars just do such body and flavor too if
you do cook this at home please we do
hope to see your photos you just share
them with us just make sure to use the
hashtag we love your kitchen thanks for
you for watching take it easy and do
give this a shot bye
you
dishes so rocking tasty gooey and
satiating it’s such a great way of
getting so many different veg into one
mighty dish you can do your veg in a
whole variety ways but for our ultimate
it’s got to be sweet soft Mediterranean
rose veggies that’s enough talk Steve
let’s get this show on the road I’m
going to preheat the oven to 200 degrees
firstly we’re gonna cut the top off the
garlic bulb and remove some of the white
outer skin to show the tips the cloves
we’re gonna cover with tinfoil and we’re
gonna set it aside okay time to start
prepping our roasted veggies I’ll give
you a hand with this Steve I’ll start
with the peppers swagging a DC these two
peppers and cook them chunky I’ll chop
the courgette and the aubergines and
fennel into bite-sized chunks as well
and then we’re gonna chop the onions
together one each I’m gonna skin and
chop my onions the same into nice chunky
pieces so once your veg is all chopped
up you want to get it into a mixing bowl
drizzle over some balsamic vinegar and
olive oil and give it a sprinkle of salt
and a little bit of black pepper and
then get stuck in get your hands in
there and mix it all around I’ve got to
roast and trace here to make sure
there’s enough room so the veg are eve
nice paste it because you want it to be
baked they’re nice and crispy and cooked
right the way true now that our fetch is
in it’s time to start in this amazing
tomato sauce I’m gonna peel and finely
chop an onion put a large family size
pan on a medium heat add two tablespoons
of olive oil and lead to heat up add the
onions into the pan lower the heat and
leave the onions to cook down with the
lid on for 10 minutes give them a little
stir occasionally give them this time
they’re gonna release their sweetness
which will balance the acidity in the
tomatoes so the onions are looking great
now time to add the bay leaves and thyme
we’re just gonna cook them down for a
minute just to help release their
flavors time to add the tinned tomatoes
salt black pepper and sun-dried tomatoes
stir them in bring to the boil and then
reduce to a simmer so I’m gonna take the
veg out of the oven now
and take the garlic out of its tinfoil
look at this it’s super soft now remove
the outer skin and squeeze the garlic
cloves into the tomato sauce to get the
best texture for a tomato sauce a short
blitz should do the trick
we’re trying to get it smooth but we
want a bit of texture a bit of bite
sunette the veg are done we’ll just add
them into the tomato sauce
they look amazing it just smells so good
so it’s time to get a bash mell on I’m
gonna put two pans on medium low heat
I’m gonna start by getting our milk and
butter and cheese out of the fridge and
ready to go in one pan we’re gonna put
in the butter an idiot the pan we’re
gonna pour in the milk the reason why
we’re heating the milk is that this is
just gonna save us time later on once
the butter is melted add the flour
whisking in so while heating until the
texture is smooth and it all comes
together beautifully now we’re gonna
season that with a bit of salt black
pepper and we’re gonna grate in a little
bit of nutmeg just to give it a nice
undertone that milk looks just about
ready just gonna brink of the boil just
add it in slowly and stir consistently
until it gets that wonderful creamy
texture so check this 8 this is the
texture looking for it she’ll be nice
and thick and still cut a creamy and
runny as well right let’s take that off
the heat I’m time to add in some lovely
mellow cheddar grate in as much or as
little as you like
this is it time for the best bit the
layering so I’m gonna start by adding a
layer of bechamel a nice thin layer on
the bottom of the dish better fifth the
sauce and just spread it out evenly then
we’re gonna put pasta on top of this
just spread it out to this one layer
covering it then we’re gonna put a layer
of our tomato and veg souls then again
let’s put some lasagna sheets on top of
that then we’re gonna put a nice layer
of bash Mel and spread it out so that’s
nice and even I’m gonna grate on a
little bit of cheese on top of that then
we’re gonna put our tomato and veg so
again on top of that the rest that’s
there then put lasagna sheets on top of
that and let’s finish by putting the
rest the bechamel on top and bread
unloads a cheese cuz once this goes in
the oven will go wonderfully golden and
crispy
look at that this looks absolutely
amazing the smell the smell is filling
this kitchen with you’re such a
wonderful aroma all that gorgeous
layered veg between a creamy bechamel
and pasta
oh god this is perfect so so good
definitely the ultimate lasagna melts in
your mouth but tomato salsa sandwich
Mars just do such body and flavor too if
you do cook this at home please we do
hope to see your photos you just share
them with us just make sure to use the
hashtag we love your kitchen thanks for
you for watching take it easy and do
give this a shot bye
you
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