Vegetable lasagne Cropped3

Vegetable Lasagne


Preheat oven to 180°C. Lay the sliced capsicum, cauliflower, pumpkin and eggplant on greased baking trays and spray with oil. Place in oven and bake for 15-20 minutes until the pumpkin is soft and browning. 

In a saucepan, melt butter over a medium heat and add flour and stir for 1-2 minutes or until a sandy brown colour, add hot milk bit by bit stirring each time until all combined. Season with salt and pepper and stir through the Parmesan.

To make the tomato sauce, in a separate pan over a high heat add oil and cook the onions, celery, garlic and carrots until soft. Add the tomatoes, stock, wine, tomato paste, and olives and simmer for 5 minutes until thickened.

Grease a large oven dish and begin layering the lasagne. Start with the pumpkin, cover the base with all the slices. Top with a few large tablespoons of tomato sauce and spread over pumpkin. Then top with a few tablespoons of white sauce. Spread with the back of the spoon to cover the base. Tip over the bag of spinach and repeat the tomato and white sauce layers. Continue to layer your lasagne with a layer of capsicum, then the sauces, the beetroot and then the sauces, the cauliflower and all of the remaining tomato sauce but only half of the white sauce, and finally the eggplant. Top the eggplant with remaining white sauce and finally cover with the mozzarella cheese.

Bake in the oven for 25-30 minutes or until bubbling and the cheese is melted and golden.