Name: Vegetable lasagne
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 2 tablespoon olive oil; 2 large (400g) brown onion, grated; 4 clove garlic, crushed; 2 medium (240g) carrots, grated; 2 medium (600g) eggplants, peeled, cut into 1cm cubes; 2 medium (240g) zucchini, cut into 1cm cubes; 3 400g cans chopped tomatoes; 1 tablespoon sugar; 1 tablespoon salt; 80 gram butter; 1/3 cup (50g) plain flour; 1 litre (4 cups) milk; 3 cup (360g) grated cheddar cheese; 1 packet (250g) dried lasagne sheets; 1 cup (100g) grated mozzarella; 1 cup (80g) finely grated parmesan

Ingredients

2 tablespoon olive oil

2 large (400g) brown onion, grated

4 clove garlic, crushed

2 medium (240g) carrots, grated

2 medium (600g) eggplants, peeled, cut into 1cm cubes

2 medium (240g) zucchini, cut into 1cm cubes

3 400g cans chopped tomatoes

1 tablespoon sugar

1 tablespoon salt

80 gram butter

1/3 cup (50g) plain flour

1 litre (4 cups) milk

3 cup (360g) grated cheddar cheese

1 packet (250g) dried lasagne sheets

1 cup (100g) grated mozzarella

1 cup (80g) finely grated parmesan

Method

1.Heat oil in a large frying pan over medium-high heat.

2.Cook onion and garlic 4-5 minutes, or until onion is translucent. Add carrot, eggplant and zucchini; mix together. Add undrained tomatoes, sugar and salt.

3.Reduce heat; simmer, uncovered, about 40 minutes, or until sauce is thickened and eggplant and zucchini are very soft. (Add a little water if it is drying out too much before the flavours are rich. The sauce should be fairly thick and not too wet.)

4.Meanwhile, preheat oven to hot, 200&degC (180&degC fan-forced). Grease a 28cm square (14-cup capacity) ovenproof dish.

5.Melt butter in a medium saucepan over medium heat. Add flour; cook, stirring, 1 minute.

6.Gradually stir in milk. Cook, stirring, until mixture boils and thickens. Remove from heat. Add 2 1/2 cups of cheddar cheese; season to taste with salt.

7.Spread half the vegetable mixture in base of prepared dish. Top with one-third cheese sauce, then place single layer of lasagne sheets over the top.

8.Repeat layers, ending with remaining cheese sauce. Sprinkle with remaining cheddar cheese, mozzarella and parmesan.

9.Bake about 40 minutes, or until top is golden and pasta is soft.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%