Having a vegetarian girlfriend over for dinner recently provided the perfect opportunity to flick through some recipe books to see what we could make for her. Adam found this one and declared it to be the winner. And indeed it was. Yes, it took quite a bit of preparation, but it was enormous and kept us sorted in leftover dinners that week.
Excellent!
Ingredients
3 medium red capsicums
2 medium eggplants, thinly sliced
2 tablespoons coarse salt
2 medium zucchini, thinly sliced
600g sweet potato
700g bottled tomato passata sauce
4 fresh lasagne sheets
150g ricotta cheese
1 tablespoon grated parmesan
White Sauce
40g butter
1/4 cup plain flour
1 1/2 cups warm milk
2 tablespoons grated parmesan
Method
1) Cut capsicum into quarters, discard membrane and seeds. Roast under the grill until skin blackens and blisters. Pop into a plastic bag and tie end together. After 5 minutes, peel away the skin.
2) Prepare eggplant (place in colander, sprinkle with salt, leave for 20 min). Rinse eggplant. Pat dry.
3) Pre-heat oven to 180 degrees (fan forced). Place eggplant, sweet potato and zucchini on oven trays, single layer, spray lightly with oil. Roast 15 min or until soft. While waiting, spray a large (10 cup) ovenproof dish with oil.
4) Make white sauce.
5) Begin assembling lasagne: 1 cup passata on bottom of dish; top with half eggplant and half capsicum; layer with lasagne sheet; 1/2 cup passata; ricotta cheese; sweet potato and zucchini; more lasagne sheets; top with remaining passata, eggplant and capciscum; last layer of lasagne. Top everything in white sauce and sprinkled parmesan.
6) Bake in oven for 45 minutes or nicely browned.
White Sauce
1) Melt butter in saucepan; add flour; cook, stirring, for at least a minute, until mixture bubbles and thickens. Lower heat and slowly add the milk, constantly stirring, until it’s back to the boil and thickened. Remove from heat and add cheese.
This is week twenty-nine of the 1 recipe a week for a year ‘living list’ challenge. (29/52).
