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Vegetarian lasagne with zucchini and tomatoes
Vegetarian lasagne with zucchini and tomatoes
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
Amaze vegetarians with delicious lasagna!
Ingredients:
  • 80.00 gm butter
  • 82.50 ml Plain Flour
  • 772.50 gm full cream milk
  • 1 sprig fresh thyme
  • 50g good quality parmesan cheese, grated or vegetarian hard cheese (divided)
  • 200g good quality white cheddar cheese
  • Nutmeg, freshly grated, to taste
  • Salt, to taste
  • Fresh ground pepper, to taste
  • 2 boxes instant lasagne sheets
  • 9 medium zucchini, ends trimmed and sliced lengthwise into 6.5 mm strips
  • 75.08 gm Olive Oil
  • 36.40 gm Olive Oil
  • 1 small brown shallot, finely chopped
  • 3 cloves garlic, minced
  • 2 large sprigs fresh thyme
  • 250.00 gm dry white wine
  • 1kg truss tomatoes, coarsely chopped
Instructions:
  • In a large heavy-based saucepan over medium heat, sauté the shallots and garlic in oil until tender, about 1 to 2 minutes.
  • Incorporate the thyme and bay leaf.
  • Pour in the white wine and simmer until most of the liquid has evaporated, then stir in the tomatoes and bring to a gentle simmer.
  • Cook the sauce uncovered over medium-low heat, stirring occasionally, for about 40 minutes until the tomatoes break down into a chunky sauce. Add water if needed. Season with salt and pepper, then remove and discard the bay leaf and thyme sprigs.
  • Preheat a char grill or grill pan over medium-high heat while the sauce is simmering.
  • Coat the zucchini slices in olive oil and generously season with salt and pepper.
  • Grill the zucchini in batches for 1 to 2 minutes on each side until they have a slight char and nice grill marks. Transfer the zucchini to a plate and set aside.
  • In a medium heavy-bottomed saucepan, melt the butter over medium-low heat to make the béchamel sauce.
  • Combine the flour with the butter, stirring continuously with a wooden spoon until a smooth mixture forms, about 3 minutes.
  • Gradually pour in the milk while whisking continuously until the sauce is velvety. Stir in the thyme.
  • Simmer the sauce, stirring continuously for 5 to 10 minutes until it thickens and the flour taste dissipates, resulting in a smooth texture.
  • Combine 25g of Parmesan (or vegetarian hard cheese) and 150g of cheddar with the béchamel, stirring until well combined. Season the sauce to taste with a pinch of nutmeg, salt, and pepper. Remove and discard the thyme sprig.
  • Preheat your oven to 180C. Spread half of the tomato sauce evenly on the bottom of a 20cm by 20cm baking dish. Place a layer of lasagne sheets on top, cutting them to fit if necessary.
  • Place a layer of grilled zucchini on top of the lasagne sheets, then generously drizzle one-third of the béchamel sauce over the zucchini.
  • Place a layer of pasta over the bechamel, followed by zucchini and tomato sauce. Add another layer of pasta, remaining zucchini, and 1/3 of the bechamel. Top with final pasta layer and spread the rest of the bechamel over it. Finish by sprinkling Parmesan and cheddar on top. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 30 minutes until golden brown and bubbly. To ensure readiness, insert a knife into the center; it should come out hot with no resistance. Let cool slightly before serving.
  • Take the lasagne out of the oven and let it sit at room temperature for 5 to 10 minutes to cool. Use a sharp knife to slice it into portions and serve on plates using a spatula.

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