Last night we had friends over who don’t eat meat… enter my vegetarian lasagne!
The photo’s not the best, but I can assure you that this vegetarian lasagne is DELICIOUS.
This beauty is PACKED with 10 different types of vegetables and no-one missed the meat with all those lentils and kidney beans in there. So good!
What’s that? You’d like the recipe? Oh, go on then… 😉
Vegetarian Lasagne
Ingredients
2 Tbsp olive oil
2 cloves garlic, crushed
1 large red onion, diced
1 medium (300g) eggplant, diced
1 carrot, grated
1 medium zucchini, grated
1 red capsicum, diced
700g jar tomato passata/ tinned tomatoes
1/2 cup semi-dried tomatoes, chopped
2 x 420g tins brown lentils
2 x 420g tins kidney beans
1 small bunch shredded fresh basil/ parsley
1 large bunch kale/ spinach thinly sliced
Parmesan cheese, finely grated, to flavour
White Sauce
50g butter
1/4 cup plain flour
3 cups milk
1 cups grated pizza cheese
6 fresh lasagne sheets
Salt and pepper, to season
Method
Preheat oven temperature to 180C fan-forced.
In a large frying pan add oil, garlic, onion and eggplant and stirfry until eggplant is soft and golden brown. Then add carrot, zucchini, capsicum and allow to cook in pan while stirring, for 5 minutes. Add tomates, sundried tomatoes, lentils and kidney beans. Stir to combine. Season with salt and pepper. Keep cooking on a low heat for 10-15 min. Add in herbs towards the end.
Meanwhile, melt butter in a medium saucepan over medium heat. Add flour. Cook, stirring for 2 minutes or until mixture is bubbling. Remove from heat. Gradually stir in milk until smooth and combined. Return to heat. Cook, stirring constantly, for 10 minutes or until mixture boils and thickens. Remove from heat. Season with salt and pepper. Stir in cheese. Season with salt and pepper.
Grease a 6cm deep, 29cm x 22cm ovenproof dish. Place lasagne sheets over base of prepared dish, trimming to fit. Top with 1/3 vegetables. Add a layer of sliced fresh kale/ spinach and then drizzle with 1/3 cheese sauce. Sprinkle with
parmesan cheese. Then repeat with lasagne sheet over mixture, trimming to fit. Top with half the remaining vegetables, kale/ spinach, cheese sauce, and parmesan cheese. Repeat again with lasagne sheet/s, remaining vegetables, kale/ spinach, remaining cheese sauce and parmesan cheese.
Cover with foil. Bake for 30 -45 minutes. Remove foil. Bake for 20 minutes or until top is golden. Stand for 5 minutes before serving.
Serve with a fresh green salad.
Enjoy!