Vegetarian Lasagne
Preparation Time: 35 Minutes..... Cooking Time: 1 hour 20 Minutes (plus Standing Time)
| INGREDIENTS 3 medium eggplants (900g) ¼ cup (60ml) olive oil 4 medium red capsicums (800g) 750g jar bottled pasta sauce 250g packet instant lasagne sheets 250g mozzarella cheese, sliced PISTACHIO PESTO 1/2 cup (75g) shelled pistachios 1 cup firmly packed fresh basil leaves 1/3 cup (8OmL) olive oil 2 cloves garlic, crushed 2 tablespoons grated Parmesan cheese WHITE SAUCE 80g butter 1/3 cup (50g) white plain flour 21/2 CUPS (625ml) milk 1/2 CUP (40g) grated Parmesan cheese |
1-
Oil 6cm-deep rectangular 3.5 litre (14-cup) ovenproof dish. 2- Cut eggplants into 1 cm slices; place slices in colander, sprinkle with salt stand 20 minutes. Rinse slices under cold water; drain on absorbent paper 3- Brush eggplant slices with oil; place in single Layer on 2 oven trays. Bake in moderately hot oven 40 minutes or until browned and tender. 4- 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 for 5 minutes, peel away skin; cut capsicum pieces into thick strips. 5- Spread 1/3 of the pasta sauce into prepared dish. Top with 1/3 of the lasagne, another 1/3 of the sauce, 112 the eggplant, 112 the cheese, another 1/3 of the Lasagne, then remaining sauce, capsicum, cheese, Lasagne and eggplant. Spread pistachio pesto over eggplant; top with white sauce. 6- Cover Lasagne with foil; bake in moderate oven 30 minutes. Remove foil; bake 30 minutes or until lightly browned. Stand 5 minutes before serving. Pistachio pesto Blend or process all ingredients until pureed. White sauce Heat butter in medium pan; cook flour, stirring, until mixture thickens and bubbles. Gradually stir in milk; stir until mixture boils and thickens. Remove from heat; stir in cheese. SERVES 6 recipe can be made a day ahead store covered, in refrigerator freeze not suitable microwave lasagne is suitable per serve 52g fat; 3508kJ |
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