Mixed Vegetarian Lasagne
There are a lot of vegetables in this wonderful dish like eggplant, carrot, capsicum, mushrooms and spinach.
Ingredients
Serves: 6
- 1 large eggplant, diced
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 clove garlic, crushed
- 2 teaspoons minced ginger
- 1 medium carrot, peeled and diced
- 1 large brown onion, diced
- 1 small green capsicum, chopped
- 1 small red capsicum, chopped
- 200g button mushrooms, thinly sliced
- 400g can chopped tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped fresh rosemary
- 300ml vegetable stock
- 150g baby spinach leaves, chopped
- 50g butter
- 3 tablespoon plain flour
- 700ml milk
- 1 cup (120g) grated cheddar cheese
- 375g lasagne sheets
- 1/3 cup finely grated parmesan cheese
Directions
Preparation:35min ›
Cook:45min ›
Ready in:1hour20min
- Sprinkle eggplant with the salt, place in a colander and stand for 20 minutes. Rinse under water, pat dry with paper towel.
- Preheat oven to 180 degrees C.
- Heat the oil in a large frying pan, add the garlic, ginger, carrot and onion; cook, stirring, for 4-5 mins or until onion is soft. Add the eggplant and capsicums; cook, stirring, for 3-4 minutes. Add the mushrooms, tomatoes, tomato paste, herbs and stock. Bring to the boil, reduce the heat to a simmer. Cover and cook for 30 minutes. Stir in the spinach thoroughly and cook for a further 2 minutes or until the spinach is wilted.
- For the cheese sauce: Melt the butter in a medium saucepan, add the flour and stir over a medium heat for 1 minute or until the mixture forms a ball. Remove from the heat; gradually whisk in the milk. Stir over a medium heat until sauce boils and thickens. Stir in the cheddar cheese and season to taste.
- Pour a third of the cheese sauce over the base of a 6-cup oven-proof baking dish. Cover with a third of the pasta, then half the vegetable mixture. Repeat layers using vegetables and pasta.
- Pour remaining cheese sauce over pasta layer, making sure all the pasta is covered. Sprinkle with the parmesan cheese. Bake for 45-50 mins, or until the top is golden brown and the pasta is tender.
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Reviews and Ratings
Global Ratings:
(92)
Reviews in English (78)
.. I followed recipe for the filling, there isn’t anything I would add or take out. We loved the flavours and it was easy to follow, prep took me much longer than the estimated 35min. I did however make extra cheese sauce. My meat eating husband had seconds and leftovers…..PS I agree with other reviews, you will need a big pot for the filling. Will make again... - 01 Apr 2012
I loved it. it was easy to make (but it took me time). I didn't put the rosemary in because I am not a fan and I didn't make the sauce I just added cheese on top. It turned out perfect. - 27 Feb 2012
so yummy! I made double the amount if cheese sauce and added salt and pepper an more garlic, but I generally followed the recipe as listed and it was fantastic! Best veggie lasagna ever! Nom nom nom nom - 03 Oct 2010