Pistachio pesto with eggplant lasagne

  • 2 hrs 35 mins cooking
  • Serves 6
  • Print


Pistachio pesto with eggplant lasagne
  • 1/4 cup (60ml) olive oil
  • 3 eggplants (900g), cut into 1cm slices
  • cooking salt
  • 4 red capsicums (800g)
  • 750 gram jar pasta sauce
  • 250 gram packet instant lasagne sheets
  • 250 gram mozzarella cheese, sliced thinly
Pistachio pesto
  • 1/2 cup (75g) shelled pistachios
  • 1 cup firmly packed fresh basil
  • 1/3 cup (80ml) olive oil
  • 2 clove garlic, crushed
  • 2 tablespoon grated parmesan cheese
White sauce
  • 80 gram butter
  • 1/3 cup (50g) plain flour
  • 2 1/2 cup (625ml) milk
  • 1/2 cup (40g) grated parmesan cheese


Pistachio pesto with eggplant lasagne
  • 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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