Ingredients
950 g mixed vegetables e.g. pumpkin, sweet potato, zucchini, mushroom and eggplant, peeled and sliced2 tablespoons oil
1 large onion, peeled and finely chopped
1 clove garlic, peeled and crushed
2 tablespoons sundried tomato pesto
660 g canned crushed tomatoes
100 g fresh lasagne sheets, approximately
1 cup grated tasty cheddar cheese
Cheese sauce
80 g butter
â…“ cup plain flour
2½ cups milk
½ cup grated Parmesan cheese
½ teaspoon nutmeg
Salt and pepper
Description
Roast Vegetable Lasagne Recipe At Best Recipes. Vegetarian Lasagne.
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