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Chargrilled vegetable lasagne
Chargrilled vegetable lasagne
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Prep Time:
50 minutes
Cook Time:
92 minutes
Total Time:
142 minutes
A delicious modern update on a classic favorite that will surely become a new go-to dish!
Ingredients:
  • 44.40 gm tomato paste
  • 2 large red capsicums, quartered
  • Olive oil cooking spray
  • 2 large zucchini, thinly sliced
  • 2 medium eggplants, thinly sliced lengthways
  • 36.40 gm olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 123.75 gm red wine
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 5.00 gm caster sugar
  • 62.50 ml chopped fresh basil leaves
  • 3 fresh lasagne sheets
  • 125.00 ml grated tasty cheese
  • 50g butter
  • 40.00 ml plain flour
  • 515.00 gm milk
  • 250.00 ml grated cheddar cheese
Instructions:
  • Preheat a barbecue plate or chargrill over medium-high heat. Lightly coat the capsicum with oil. Grill skin-side down for 8 to 10 minutes until charred. Transfer the capsicum to a sealed bag and let it sit for 15 minutes.
  • Spritz the zucchini and eggplant with oil, then grill for 3 to 4 minutes per side until they are tender and have a nice char. Place them on a baking tray and cover to keep them warm.
  • Peel and remove skin from capsicum.
  • Start by heating oil in a heavy-based saucepan over medium heat. Saute onions and garlic until onions have softened, about 4 to 5 minutes. Stir in tomato paste and cook for 30 seconds. Pour in the wine and bring the mixture to a boil. Add tomatoes, sugar, salt, and pepper. Allow it to come to a boil, then reduce heat to low and let it simmer for 20 minutes until thickened. Remove the saucepan from the heat and gently fold in the fresh basil.
  • Prepare a delectable cheese sauce simultaneously.
  • In a saucepan, melt butter over medium heat until foamy. Stir in flour and cook for 1 minute until bubbling. Remove from heat and gradually whisk in milk, adding 1/4 cup at a time to keep the mixture smooth.
  • Place the pan back on medium heat. Stir and cook for 5 minutes or until the sauce boils and thickens. Mix in the cheese until smooth, then remove the pan from the heat.
  • Preheat your oven to 180C/160C fan-forced. Lightly grease an 8-cup capacity, 5.5cm-deep, 21cm x 30cm (base) baking dish. Spread 1/2 cup of tomato sauce evenly over the base of the dish. Layer with lasagne sheet, breaking and trimming to fit. Arrange half of the eggplant, capsicum, and zucchini over the lasagne. Spoon over half of the remaining tomato sauce mixture, followed by a third of the cheese sauce. Repeat the layers. Finish with pasta sheets and cheese sauce. Sprinkle cheese on top. Bake for 40 minutes until pasta is tender and cheese is golden. Let it sit for 10 minutes before serving. Enjoy!

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