Baking

Vegetarian lasagne

vegetarian lasagne
4
15M
2H 10M
2H 25M

Ingredients

White sauce

Method

1.Quarter capsicums; 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 for 5 minutes; peel away skin.
2.Reduce oven to 200°C (180°C fan-forced). Place eggplant in colander, sprinkle all over with salt; stand 20 minutes. Rinse eggplant under cold water; drain on absorbent paper.
3.To make white sauce; heat butter in small saucepan, add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in milk; stir until mixture boils and thickens. Remove from heat; stir in cheese.
4.Place eggplant, zucchini and kumara, in single layer, on oven trays; spray with oil. Roast about 20 minutes or until browned and tender.
5.Oil deep rectangular 2-litre (8-cup) ovenproof dish. Spread ⅔ cup of the pasta sauce into dish; top with a quarter of the lasagne sheets, ⅓ cup of the pasta sauce, eggplant and a third of the mozzarella. Layer cheese with another quarter of the lasagne sheets, ⅓ cup of the pasta sauce, capsicum, and another third of the mozzarella. Layer mozzarella with another quarter of the lasagne sheets, ⅓ cup of the pasta sauce, zucchini, kumara, remaining mozzarella, remaining lasagne sheets and remaining pasta sauce. Top with white sauce, sprinkle with parmesan.
6.Bake lasagne, uncovered, about 30 minutes or until browned lightly. Stand 10 minutes before serving.

This is traditional lasagne redesigned for vegetarians, but the flavours are so rich that meat-eaters will love it too.

Note

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