Vegetable Lasagne
- Replies 2
I've been cooking alot of vegetable dishes , and wanted to share this easy and delicious recipe.
INGREDIENTS
INGREDIENTS
- 2 large red capsicums
- ¼ cup (60ml) olive oil
- 4 large zucchini , sliced thinly lengthways
- 2 medium eggplant (600g), sliced thinly lengthways
- 6 fresh lasagne sheets from the fresh pasta fridge area
- 150 grams baby spinach leaves
- ½ cup (40g) finely grated cheese either tasty or mozzarella
- 60 grams margarine
- ¼ cup plain flour
- 3 cups milk
- 500ml bottle of pesto sauce
- 2 cloves garlic, quartered or 1 tablespoon of jar garlic
- ½ cups firmly packed fresh basil leaves or 1 tablespoon of dried basil
- 1/4 cup olive oil
- 1
Preheat oven to 200°C/400°F. Grease a deep 3-litre (12-cup) ovenproof dish. - 2
Quarter capsicums; discard seeds and membranes, then slice thickly. - 3
Heat a little of the olive oil in a large frying pan over medium heat. In separate batches, cook capsicum, zucchini then eggplant, adding more of the oil before each batch as necessary until vegetables are browned on both sides. Keep vegetables separate. Season with salt n pepper - 4
Make béchamel sauce, then pesto. SEE instructions BELOW - 5
Layer zucchini in dish; top with one-third of the pesto, two lasagne sheets and one-third of the béchamel sauce. Repeat layering, replacing vegetable layer with eggplant, then capsicum and 100g of the spinach. Cover dish with foil. - 6
Bake lasagne for 40 minutes. Remove foil; sprinkle eith the cheese and Bake, uncovered, for a further 15 minutes or until browned. Stand for 10 minutes before serving, topped with remaining spinach leaves.
- 7
Melt margarine in a medium saucepan over medium heat, add flour; cook, stirring, until mixture is mixed together Gradually add milk, stirring until mixture boils and thickens. Remove from heat; Season to taste.
- 8
Process garlic and basil until finely chopped. With motor operating, gradually add oil in a thin, steady stream then add pesto sauce until combined. Season to taste.
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