Roast Veggie Lasagne
This cheesy, oozy vegetable lasagne covers more than your 5 daily serves of vegetables. It takes a bit of preparation, but can serve 8-10 for a dinner party or leftovers the next night for a family of four. Delicious with just a basic salad on the side.
Ingredients
1 kilo pumpkin, peeled and chopped into 2cm cubes
1 large eggplant sliced vertically into 5mm slices
2 zucchinis, sliced vertically
2 capsicum or 310g jar roasted pepper strips.
250g ricotta
2 large red onions, sliced
100g baby spinach
clove garlic, grated
tsp chilli flakes
400g grated mozzarella
4 tbsp grated parmesan
6 sheets fresh lasagne
Bechamel Sauce:
50g butter
1 tbsp plain flour
2 tbsp grated parmesan
1/2 tsp nutmeg
400ml milk
cup tomato passata
Grease a large baking dish.
Roast pumpkin on 180 degrees for about 30 minutes till soft. Slice eggplants and zucchini vertically into 4mm slices and place on baking paper on large baking sheet. Sprinkle with olive oil, salt, garlic and chilli flakes and roast for about 20 minutes till just cooked.
Hold capsicums over naked flame and blacken skins. When black place in a plastic bag and leave to cool. When cool peel off blackened skin and cut flesh into strips. (Or you can use a jar of roasted pepper strips).
Cook onions in olive oil over gentle heat till caramelised.
To make sauce - melt butter, then sstir in flour to make a roux. Cook over gentle heat for about 2 minutes then gradually add milk, stirring all the time to make sure no lumps form. Heat, stirring, till thickened. Add nutmeg and 1 tbsp parmesan. Put to one side.
Cover base of greased dish with fresh lasagne. Spread over half of the passata. Mash pumpkin on top. Layer capsicum on top, then some mozzarella, half the sauce and spinach. Put another layer of pasta over it all.
Spread ricotta on top of the pasta sheets. Layer on eggplant, onion and zucchini and some more mozzarella.
Top with another layer of pasta, rest of bechamel and rest of parmesan.
Cook on 180 degrees for 45 minutes till brown on top and heated through.