VIKKI'S VEGETABLE LASAGNE

Posted On: 2014-01-12 08:50:06

Mixed Vegetarian Lasagne

Serves 6

 

INGREDIENTS:

 

  • 1 large eggplant, diced
  • 1 teaspoon salt
  • 3 Tablespoons olive oil
  • 1 clove garlic, crushed
  • 2 teaspoons minced ginger
  • 1 medium carrot, peeled and diced
  • 1 large brown onion, diced
  • 1 small green capsicum, chopped
  • 1 small red capsicum, chopped
  • 200g button mushrooms, thinly sliced
  • 400g can chopped tomatoes
  • 2 Tablespoons tomato paste
  • 1 Tablespoon finely chopped fresh oregano
  • 1 Tablespoon finely chopped fresh rosemary
  • 300ml vegetable stock
  • 150 grams baby spinach leaves, chopped
  • 50 grams butter
  • 3 Tablespoon plain flour
  • 700ml milk
  • 1 cup (120 grams) grated cheddar cheese
  • 375 grams lasagne sheets
  • 1/3 cup finely grated parmesan cheese

DIRECTIONS:

Preparation:35min  ›  Cook:45min  ›  Ready in:1hour20min 

Sprinkle eggplant with the salt, place in a colander & stand for 20 minutes.

Rinse under water, pat dry with paper towel.

Preheat oven to 180 degrees C.

Heat the oil in a large frying pan, add the garlic, ginger, carrot & onion; cook, stirring, for 4-5 mins or until onion is soft.

Add the eggplant & capsicums; cook, stirring, for 3-4 minutes.

Add the mushrooms, tomatoes, tomato paste, herbs & stock. 

Bring to the boil, reduce the heat to a simmer.

Cover & cook for 30 minutes.

Stir in the spinach thoroughly & cook for a further 2 minutes or until the spinach is wilted.



For the cheese sauce:

Melt the butter in a medium saucepan, add the flour & stir over a medium heat for 1 minute or until the mixture forms a ball.

Remove from the heat; gradually whisk in the milk.

Stir over a medium heat until sauce boils & thickens.

Stir in the cheddar cheese & season to taste.

 

 

Pour a third of the cheese sauce over the base of a 6-cup oven-proof baking dish.

Cover with a third of the pasta, then half the vegetable mixture.

Repeat layers using vegetables & pasta.

Pour remaining cheese sauce over pasta layer, making sure all the pasta is covered.

Sprinkle with the parmesan cheese.

Bake for 45-50 mins, or until the top is golden brown & the pasta is tender.


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