Pistachio pesto with eggplant lasagne

pistachio pesto with eggplant lasagne
2H 35M


Pistachio pesto
White sauce


1.Oil 6cm-deep rectangular 3.5 litre (14-cup) ovenproof dish.
2.Place eggplant in colander. Sprinkle with salt; stand 20 minutes. Rinse eggplant under cold running water; drain on absorbent paper.
3.Brush eggplant with oil; place in single layer on two oven trays. Bake, uncovered, in moderately hot oven about 40 minutes or until browned and tender.
4.Meanwhile, quarter capsicums; remove and discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens; cover capsicum pieces in plastic or paper 5 minutes. Peel away skin; cut capsicum pieces into thick strips.
5.Spread a third of the pasta sauce into prepared dish. Top with a third of the lasagne, another third of the sauce, half of the eggplant, half of the cheese, another third of the lasagne, then remaining sauce, capsicum, cheese, lasagne and eggplant.
6.To make pistachio pesto, blend or process ingredients until pureed.
7.To make white sauce, heat butter in medium saucepan; cook flour, stirring, until mixture thickens and bubbles. Gradually stir in milk; stir until mixture boils and thickens. Remove from heat; stir in cheese.
8.Spread pesto over eggplant; top with white sauce.
9.Cover lasagne with foil; bake, in moderate oven 30 minutes. Remove foil; bake 30 minutes or until browned lightly. Stand 5 minutes before serving.

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