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Vegetarian lasagne
Vegetarian lasagne
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Prep Time:
40 minutes
Cook Time:
80 minutes
Total Time:
120 minutes
Veggie-packed lasagne, perfect for a hearty weeknight meal.
Ingredients:
  • 800g butternut pumpkin, peeled, cut into 1cm-thick slices
  • 27.30 gm olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 medium red capsicum, chopped
  • 2 medium zucchini, halved, sliced
  • 1 medium eggplant, chopped
  • 200g button mushrooms, thickly sliced
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 80g baby spinach
  • 30g butter
  • 40.00 ml plain flour
  • 515.00 gm reduced-fat milk
  • 250.00 ml reduced-fat grated mozzarella cheese
  • 125g dried lasagne pasta sheets
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Spread pumpkin evenly on the tray. Drizzle with 2 teaspoons of oil. Bake for 20 minutes until tender. Remove from oven and set aside.
  • Heat the remaining oil in a heavy-based frying pan over medium heat. Add onion, garlic, capsicum, zucchini, eggplant, and mushroom. Cook for 10 minutes or until the eggplant is just tender. Stir in the tomato and bring to a boil. Reduce heat to low and simmer for 10 minutes until the sauce thickens. Remove from heat and stir in spinach. Cover and set aside for 2 minutes until the spinach wilts. Season with salt and pepper.
  • Melt butter in a saucepan over medium heat until foamy. Add flour and cook for 1 minute until bubbling, stirring constantly. Remove from heat. Slowly pour in milk while stirring to avoid lumps. Return to heat and cook for 5 minutes until sauce boils and thickens. Take off heat and mix in half of the cheese. Set aside.
  • Grease a 7cm-deep, 25cm (base) square baking dish. Layer half of the vegetable mixture, pumpkin, and lasagne sheets in the dish. Repeat layers. Pour sauce over the top and sprinkle with remaining cheese. Bake at 350°F for 40 minutes until golden and pasta is tender. Let it stand for 10 minutes before serving.

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