Name: Vegetable and ricotta lasagne
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 4
Ingredients: Lasagne; 1 kilogram eggplant, cut into chunks; 2 red onions, cut into eighths; 2 red capsicum, seeded, cut into thick strips; 500 gram zucchini, cut into thick slices; 5 clove garlic, unpeeled; 1/3 cup (80ml) olive oil; 375 gram fresh lasagne sheets; 1 cup (200g) ricotta; 1/2 cup (40g) grated parmesan; mixed green salad, to serve; Cheese sauce; 60 gram butter; 1/3 cup (50g) plain flour; 3 cup (750ml) light milk; 1/2 cup (60g) grated cheddar

Vegetable and ricotta lasagne

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Serves 4

Prep

20M

Cook

1H 50M

Total

2H 10M

Ingredients

Lasagne

1 kilogram eggplant, cut into chunks

2 red onions, cut into eighths

2 red capsicum, seeded, cut into thick strips

500 gram zucchini, cut into thick slices

5 clove garlic, unpeeled

1/3 cup (80ml) olive oil

375 gram fresh lasagne sheets

1 cup (200g) ricotta

1/2 cup (40g) grated parmesan

mixed green salad, to serve

Cheese sauce

60 gram butter

1/3 cup (50g) plain flour

3 cup (750ml) light milk

1/2 cup (60g) grated cheddar

Method

1.Preheat oven to 200°C o(180°C fan-forced). Lightly grease a 10-cup ovenproof dish.

2.Toss eggplant, onion, capsicum and zucchini in baking dish with garlic and oil. Season and bake for 50 minutes, until vegetables are soft and tender. Remove garlic skins when cool enough.

3.Meanwhile, make cheese sauce: melt butter in a saucepan on medium heat and stir in flour. Pour in milk and bring to boil, stirring continuously. Reduce heat to low and simmer for 5 minutes. Add cheese and season to taste.

4.Spoon a quarter of cheese sauce evenly into dish. Cover with 3 lasagne sheets, cutting to fit dish. Top with hall of vegetables, half of ricotta, a quarter of remaining sauce and 3 more lasagne sheets. Repeat. Top with remaining sauce and sprinkle with parmesan. Bake for 1 hour, until golden. Serve with salad.

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Ingredients

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