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Recipes continued
Vegetable lasagne
1 small eggplant, sliced lengthways
1
⁄
2
cup light olive oil
VEGETABLE SAUCE
2 onions, peeled, diced
125g mushrooms, sliced
1 red capsicum, diced
1
⁄
4
cup tomato paste
400ml prepared tomato pasta sauce
1 cup red wine
2 tablespoons pesto sauce
BÉCHAMEL SAUCE
80g butter
1
⁄
2
cup plain flour
2 cups milk
300g cottage cheese
1
⁄
4
teaspoon cayenne pepper
Salt and freshly ground black pepper
250g dried lasagne sheets
350g English spinach
1 cup tasty cheese, grated
1. Using the ‘Grill’ function, preheat the oven for
5 minutes at 210ºC.
2. Brush both sides of the eggplant slices lightly
with oil and place into the baking pan.
Place into oven.
3. Grill for 10 minutes, turn over, grill for another
10 minutes or until softened and lightly browned.
Remove from oven and drain on paper towel.
4. Heat the remaining oil in a saucepan over
medium heat. Add the onion, mushrooms and
capsicum and cook for 3 minutes or until soft. Stir
in the tomato paste, pasta sauce, wine and pesto.
Bring to the boil, reduce heat and simmer for 20
minutes or until mixture thickens.
5. In a separate saucepan, melt the butter over
medium heat. Add the flour and cook for 2
minutes. Remove from the heat, stir in the milk
gradually, return to the heat and cook for 10
minutes or until sauce boils and thickens. Add the
cottage cheese and simmer for 2 minutes. Season
with cayenne, salt and pepper. Reserve 1 cup of
Béchamel Sauce.
6. Using the ‘Bake’ function, preheat the oven for 10
minutes at 180ºC.
7. Lightly grease a 2-litre casserole dish. Ensure
casserole dish is a suitable type and size to use in
the Pronto Convection Oven.
8. Spoon
1
⁄
2
cup of the vegetable sauce over the base
of the dish. Top with Lasagne sheets. Layer half
the remaining vegetable sauce, spinach, eggplant
and béchamel sauce, top with lasagne sheets.
Repeat with remaining ingredients. Spread the
reserved béchamel sauce over the lasagne sheets
and top with grated cheese. Place into oven.
9. Reduce temperature to 160ºC. Bake for
40 minutes or until cooked and golden brown.
10.Remove from oven and allow to rest for
10 minutes.
Serve hot with green salad and crusty rolls.
4-6
R6