VIKKI'S VEGETABLE 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.