3 tbs olive oil
1 packet dried lasagne sheets ( the instant variety saves time)
1 quantity of bolognaise sauce as above recipe, omitting the beef if you wish
1 quantity of Bechamel sauce
Roasted vegetables of your choice
1 cup grated mozzarella cheese
Roasted vegetables Choose any vegetables, say, eggplant, capsicums, courgette, mushrooms or baby squash. Wash the vegetables, slice them lengthways, brush lightly with olive oil and either cook on a hot grill until soft, or bake in the oven for around 30 minutes at 160 deg C.
To make Bechamel sauce, melt the butter in a saucepan, then stir in the flour and nutmeg. Stir until combined, then take off the heat and add the milk. Stir well so that no lumps are formed.
Return the sauce to low heat and allow it to simmer, stirring all the time. The sauce will become thick and creamy. Remove from the heat and cover to prevent a 'skin' from forming on the surface.
Grease a rectangular baking dish. Cover the bottom of the dish with a layer of Bolognaise sauce, then a layer of dried pasta. Top it with a layer of roasted vegetables and a layer of Bechamel sauce. Continue layering in this way until the baking dish is full.
Top with grated cheese.
Bake in the oven at 160 deg C until the top is golden and the pasta soft when a knife is inserted.
Serve with a side salad.
This article was first published in Mind Your Body, The Straits Times on Mar 5, 2008.
