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Chargrilled vegetable lasagne
Chargrilled vegetable lasagne
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Vegetarian Italian favorite layered with nutty, garlicky Spanish sauce.
Ingredients:
  • 2 large eggplants, thinly sliced crossways
  • 4 zucchini, trimmed, thinly sliced lengthways
  • Olive oil spray
  • 9 dried curly lasagne sheets
  • 500g bought roasted red capsicum, drained
  • 55g (3/4 cup) fresh breadcrumbs
  • 40.00 ml pine nuts
  • 40.00 ml shredded parmesan
  • Fresh basil leaves, to serve
  • Balsamic glaze, to serve
  • 100g butter
  • 150g (1 cup) plain flour
  • 1L (4 cups) milk
  • 100g blanched almonds, toasted
  • 285g btl roasted red capsicum, drained
  • 2 slices white bread, toasted, torn into large pieces
  • 2 garlic cloves, coarsely chopped
  • 40.00 ml red wine vinegar
  • 60ml (1/4 cup) olive oil
Instructions:
  • Preheat a chargrill to medium heat. Lightly coat eggplant and zucchini with oil. Grill one-third of the eggplant for 2-3 minutes on each side until tender. Remove to a plate. Repeat with remaining batches of eggplant and zucchini.
  • Start by melting the butter in a saucepan until it foams, then stir in the flour and cook until bubbly. Remove from heat and slowly whisk in the milk until smooth. Return the pan to medium heat, stirring constantly, until the sauce thickens. To prevent a skin from forming, cover the surface with plastic wrap.
  • Create a lusciously smooth romesco sauce by blending almonds, roasted red peppers, bread, garlic, vinegar, and paprika in a food processor. Slowly pour in the oil in a steady stream until the sauce becomes beautifully thick.
  • Boil one-third of the lasagne sheets in a large pot of salted boiling water for 4-5 minutes until tender. Transfer the sheets to a baking tray using tongs, one at a time, and then halve them crossways. Repeat for the remaining lasagne sheets in two more batches.
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. Arrange 6 lasagne pieces on the tray with a spacing of about 2cm between each. Spread one-third of the bechamel sauce evenly among the pieces. Layer with half of the eggplant, zucchini, and capsicum. Spread romesco sauce over the vegetables. Top with another 6 lasagne pieces, remaining bechamel sauce, the rest of the eggplant, zucchini, capsicum, lasagne pieces, and bechamel to create 6 stacks.
  • Mix together the breadcrumbs, pine nuts, and parmesan in a bowl. Spread the mixture over the lasagne stacks and bake for 20 minutes or until golden. Finish with fresh basil and a drizzle of balsamic glaze.

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