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Veggie Lasagne

Print this recipe Veggie Lasagne
Catherine Messig

For Dinner ( Pasta, Vegetarian, Italian )

By

Published on

30 minutes to prepare and 60 minutes to cook

Serves 6-8

Ingredients

1 sweet potato
1 zucchini
2 handfulls mushrooms
1 eggplant
1/2 butternut pumpkin
2 tablespoons oil
1 large onion
1 clove garlic
2 tablespoons sundried tomato pesto
660 grams canned crushed tomatoes
100 grams fresh lasagne sheets
1 cup grated tasty cheddar cheese

CHEESE SAUCE
80 grams butter
50 grams plain flour
625 mls milk
44 grams grated parmesan cheese
1/2 teaspoon nutmeg
salt
pepper

Instructions

1. Pre heat oven to 180 degrees celsius
2. Peel and slice vegetables. Place pumpkin and sweet potato in a separate bowl and the rest of the vegetables in another bowl
3. Season both bowls with salt and pepper, drizzle with 1 tablespoon of oil and and toss to coat with oil.
4. Place the pumpkin and sweet potato on a baking tray and roast in oven for 10 minutes
5. Turn pumpkin and sweet potato over and roast for a further 5-10 minutes
6. Add the remaining vegetables and roast for about 15 minutes, or until the vegetables are tender. Turn the vegetables over once during cooking.
7. While the vegetables are roasting, heat a tablespoon of oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft (about 2-3 minutes).
8. Add garlic and pesto and cook for another minute. Stir in crushed tomatoes. Reduce heat and simmer for approximately 10 minutes, until sauce has thickened. Remove from heat and stir in roasted vegetables.
9. To make the cheese sauce, melt butter in a large saucepan over medium-low heat. Stir flour into melted butter and cook for 2-3 minutes, stirring constantly.
10. Gradually add milk, stirring constantly, until sauce is smooth. Continue cooking until sauce bubbles and thickens. Remove from heat and stir in parmesan cheese, nutmeg, salt and pepper.
11. Spoon half the vegetable mixture into a large casserole dish. Top with a layer of lasagne sheets. Spread with half the cheese sauce. Repeat the layers, finishing with the cheese sauce. Sprinkle with grated cheese.
12. Bake at 180 degrees celsius for 35-40 minutes or until golden brown

Comments

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  • avatar

    HI thanks for the comment left to the coconut and banana bread...I ll try the lasagne..they look yummy.

  • avatar

    Thanks Joe! Hope to see some authentic Italian recipes from you :)

  • avatar

    At this rate Catherine you will qualify as an honarary Italian!!.Well done!!