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Vegetarian Lasagne
Serves: 8-10
Olive oil spray
2 eggplants
2 large zucchinis
2 medium sweet potatoes, peeled
1 large red onion
1 red capsicum, deseeded
½ cup semi dried tomatoes
¼ cup fresh basil, chopped
800g can crushed tomatoes
50g butter
¼ cup plain flour
3cupsmilk
200g mozzarella cheese grated
50g parmesan cheese grated
4 fresh lasagne sheets
Salt and freshly ground black pepper, to taste
1. Preheat oven to 200°C. Grease 2 baking
trays with oil spray.
2. Using the variable slicing blade to 4mm,
process eggplant lengthways in the large
chute to form thin long slices. Repeat this
process with zucchini, sweet potato and
red onion.
3.Spreadslicedvegetablesoverbakingtrays
and bake for 20-25 minutes or until golden
and tender.
4. Using the large processing bowl fitted with
the universal ‘s’ blade process capsicum,
semi dried tomatoes, basil and crushed
tomatoes until a smooth paste. Season to
taste with salt and pepper.
5. In a medium saucepan melt butter.
Whiskingaddflourtoformapaste.
Slowly add milk, stirring constantly to
prevent lumps forming. Cook until sauce
has thickened. Remove from heat and stir
through mozzarella.
6. In a greased baking dish layer roasted
vegetables, tomato sauce, white sauce and
lasagne sheets. Repeat. Top with a layer of
white sauce and parmesan cheese.
7.Placeinovenandbakefor20-30minutes
or until cheese is melted and lasagne
sheets are cooked.
TIP: This lasagne can be frozen and reheated.
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