Ingredients
Béchamel sauce
Method
Vegetarian kumara and sundried tomato lasagne
1.Preheat oven to 210°C. Brush kumara with 1½ tablespoons oil and roast for 20 minutes, turning once during cooking.
2.Heat remaining oil in a large frying pan, add onion, garlic, tomatoes and capsicum and cook gently until soft. Add passata, water, paste, sugar, spinach and herbs; season. Simmer for 10 minutes.
3.While the sauce is cooking, make béchamel sauce (see below).
4.Reduce oven to 190°C. Spread a quarter of tomato sauce in bottom of a lasagne dish, add a quarter of béchamel, a layer of kumara and a layer of lasagne sheets; repeat 2 more times. Finish with a layer of tomato sauce and béchamel. Scatter on cheese and bake for 35 minutes.
Béchamel sauce
5.Heat oil in a saucepan, stir in flour and cook gently for 1Â minute. Gradually whisk in milk; stir until thick. Mix in parmesan and cheddar, season and set aside.
Note
- You need around 1½ large or 2 medium kumara for this recipe. Lasagne dishes vary in size so adjust your layers to suit the size of your dish. PER SERVE Energy 710kcal, 2975kj • Protein 26g • Total Fat 26g • Saturated Fat 8.7g • Carbohydrate 86g • Fibre 13.3g • Sodium 489mg