Vegetables Lasagne Recipes

Ingredients :

2

6 tbsp

2

3

1

1

100 g

1

810 g

2 tbsp

1 cup

1 tbsp

1 tbsp

1/4 cup

250 g

350 g

1/2 cup

1/2 cup

Béchamel Sauce :

60 g

1/4 cup

2 cup

300 g

eggplants

olive oil

onions, chopped

cloves garlic, crushed

carrot, finely chopped

celery stick, finely chopped

button mushrooms, sliced

red capsicum, chopped

can crushed tomatoes

tomato paste

red wine

balsamic vinegar

brown sugar

chopped fresh basil

dried lasagna sheets

English spinach, chopped

grated Parmesan

grated Cheddar cheese

butter

plain flour

milk

ricotta cheese

1. Slice the eggplants lengthways.
2. Sprinkle with salt and set aside for 20 minutes.
3. Rinse well and pat dry.
4. Brush the eggplant slices lightly with half the olive oil.
5. Cook under a preheated moderate grill until golden brown; drain on paper towels.
6. Heat the remaining oil in a large heavy based pan.
7. Add the onion and cook over medium heat for 5 minutes, or until soft and golden.
8. Add the garlic, carrot and celery, and cook for 3 minutes.
9. Add the mushrooms and capsicum; cook for 3 minutes, or until the mushrooms are tender.
10. Stir in the tomatoes, tomato paste, wine, vinegar and sugar.
11. Bring to the boil; reduce the heat and simmer, uncovered for 1 hour.
12. Add the basil; set aside.
13. To make Béchamel Sauce: Melt the butter in a pan; add the flour.
14. Stir over low heat for 2 minutes, or until the mixture is golden.
15. Remove the pan from the heat and gradually stir in the milk.
16. Return to the heat and bring to the boil, stirring constantly, until the sauce boils and thickens.
17. Simmer for 2 minutes, add the ricotta and stir until smooth.
18. Season with salt and pepper.
19. Preheat the oven to moderate 180C/350F/Gas 4.
20. Lightly grease a 12 cup (3 liters) ovenproof dish.
21. Spread a thin layers of vegetable sauce over the base and top with layer of the lasagne sheets.
22. Build up with a layer of vegetable sauce, spinach, eggplant and Béchamel Sauce.
23. Continue layering in this order, finishing with the Béchamel Sauce.
24. Sprinkle the combined cheeses over the top and bake for 45-50 minutes, or until the lasagne is cooked and the cheese is golden brown.
25. Leave the lasagne for 10 minutes before cutting.

Serves 6

Preparation : 40 minutes

Cooking : 2 hours 10 minutes

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