Name: Char-grilled vegetable lasagne
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 700 gram jar tomato sugo; 1 teaspoon mixed italian herbs; 375 gram instant lasagne sheets; 2 280g jars char-grilled eggplant, drained; 280 gram jar artichoke hearts, drained, quartered; 270 gram jar char-grilled capsicum, drained; 220 gram jar char-grilled zucchini, drained; 1/4 cup grated parmesan; 4 cup pine nuts; White sauce; 60 gram butter, chopped; 1/4 cup flour; 2 375ml cans creamy evaporated milk

Ingredients

700 gram jar tomato sugo

1 teaspoon mixed italian herbs

375 gram instant lasagne sheets

2 280g jars char-grilled eggplant, drained

280 gram jar artichoke hearts, drained, quartered

270 gram jar char-grilled capsicum, drained

220 gram jar char-grilled zucchini, drained

1/4 cup grated parmesan

4 cup pine nuts

White sauce

60 gram butter, chopped

1/4 cup flour

2 375ml cans creamy evaporated milk

Method

1.Preheat oven to moderate, 180°C. Lightly grease an 8-cup lasagne dish.

2.In a jug, combine sugo and herbs together.

3.To make white sauce, melt butter in a saucepan on high. Add flour; cook, stirring, 1 minute. Remove from heat. Gradually stir in milk. Return to heat; cook, stirring, until mixture boils and thickens. Simmer 3 minutes.

4.Spread 1/4 cup tomato mixture in base of dish. Arrange one-third lasagne sheets in base, trimming to fit if required.

5.Spread over half remaining tomato sauce. Arrange half vegetables evenly over. Spoon over half white sauce. Repeat layers, finishing with white sauce. Sprinkle with parmesan and pine nuts.

6.Bake 40-45 minutes, until golden (cover with foil if the top gets too brown). Set aside 5 minutes before serving.

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Ingredients

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