by Kate Pearce
Jackson sighed into the stillness. For a man who had learned to rely on his second chances, he really had come home for good.
Jackson’s Roasted Vegetable Lasagna
(Kate’s own recipe)
9 sheets of oven-ready plain or spinach lasagna
sheets/noodles
2 large onions
2–4 zucchini, depending on size
1 large red pepper
4 large portobello mushrooms
Olive oil
Salt and pepper
Fresh basil leaves
3 cloves fresh garlic
2 oz. butter
2 oz. plain flour
36 fl. oz. milk
6 oz. strong cheese
Parmesan cheese
1 can diced tomatoes or fresh tomatoes, which you
can roast with the other vegetables (any other
roast-worthy vegetables you wish to add)
Set oven temperature to highest available.
Chop all vegetables into big chunks and put in a bowl or bag. Add 2–3 tbs. of olive oil, salt and pepper, and torn basil leaves, and mix well. Add crushed garlic and place on a baking tray at the top of the oven for 30 to 40 minutes until vegetables are just browning up.
While the vegetables are roasting, make the cheese sauce by melting the butter, adding the flour, and then gradually whisking in the milk. Bring to a boil until thickened and add the cheese.
Add a thin layer of canned tomatoes to the bottom of a lasagna dish (or mix the tomatoes gently in with the roasted vegetables), top with roasted vegetables, cheese sauce, and 3 sheets of lasagna (noodle). Repeat twice more, ending with a layer of cheese sauce and a covering of Parmesan.
Cover with foil and place in the oven at 350 degrees for 45 minutes. Check to see if pasta is softened enough, uncover top, and cook until cheese is browning and bubbling, about 10–15 minutes.
