Name: Char-grilled vegetable lasagne
Prep time: 40 min
Cook time: 85 min
Total time: 125 min
Yield: 6
Ingredients: 2 red capsicums, quartered, seeded; 2 zucchini, thinly sliced; 500 gram kumara, peeled, thinly sliced; 1/3 cup olive oil; 1 large eggplant, thinly sliced; 375 gram packet fresh lasagne sheets; 700 gram jar pasta sauce; 1 cup graled mozzarella or tasty cheese; mixed salad leaves, to serve; White sauce; 60 gram butter; 1/4 cup plain flour; 2 cup milk; 1/3 cup finely grated pannesan

Ingredients

2 red capsicums, quartered, seeded

2 zucchini, thinly sliced

500 gram kumara, peeled, thinly sliced

1/3 cup olive oil

1 large eggplant, thinly sliced

375 gram packet fresh lasagne sheets

700 gram jar pasta sauce

1 cup graled mozzarella or tasty cheese

mixed salad leaves, to serve

White sauce

60 gram butter

1/4 cup plain flour

2 cup milk

1/3 cup finely grated pannesan

Method

1.Preheat oven to moderate, 180°C. Lightly grease a baking dish. Preheat a char-grill or barbecue plate to high.

2.Char-grill capsicum, skin side down, 4-5 minutes, until skin blisters and chars. Place in a plastic bag; seal until cool. Peel away skin and cut into strips.

3.In a bowl, combine zucchini and kumara. Add 2 tablespoons oil; season to taste. Toss well to coat. Char-grill 2-3 minutes each side, until tender. Set aside. Repeat with eggplant and remaining oil.

4.Meanwhile, to make white sauce, melt butter in a saucepan on high. Stir in flour; cook 1 minute. Remove from heat. Blend in milk. Return to heat; cook, stirring, until mixture boils and thickens. Season to taste. Remove from heat. Stir through parmesan.

5.Place a lasagne sheet in prepared dish, trimming to fit. Spread with 1 cup pasta sauce, then top with half the eggplant and half the capsicum.

6.Top with a lasagne sheet, 1/2 cup pasta sauce, zucchini, kumara and half the cheese. Top with a lasagne sheet, remaining pasta sauce, eggplant and capsicum.

7.Top with a lasagne sheet. Spread over white sauce. Sprinkle with remaining cheese.

8.Cover with foil; bake 25 minutes. Remove foil and bake, uncovered, a further 15-20 minutes, until golden and tender. Allow to stand 5 minutes. Serve with mixed salad leaves.

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Ingredients

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