Veggie Lasagne

recipe by Naomi Sherman

CATEGORY: Main Courses

Nutrition Facts

DIETARY REQUIREMENTS:

CALORIES

kcal

protein

g

carbs

g

fat

g

serves

8serves

Introduction

Trying to get more veggies into your diet? Sick of hiding pureed greens in your kids food?

This veggie-packed lasagne has more than six serves of vegetables and is so delicious that even the pickiest of eater will come back for seconds.

Layer on layer of rich and tasty vegetables, smothered in a creamy, basil infused sauce.

This is the ultimate healthy comfort food.

Tags:

The recipe

Directions

Step 1

Heat 1 tablespoon of the olive oil in a large frying pan and add the onion, celery and carrot.

Step 2

Cook for a few minutes until the vegetables start to soften.

Step 3

Add the remaining olive oil and then the mushroom, eggplant, zucchini and capsicum.

Step 4

Cook, stirring frequently for 5 minutes then drain off any excess liquid before adding the tomato passata, garlic and herbs.

Step 5

Simmer for 15 minutes, season to taste then sit aside to cool.

Step 6

Make the bechamel sauce by melting the butter over medium-high heat in a saucepan then adding the flour, whisking well to cook the flour and form a paste.

Step 7

Add the milk slowly, whisking the whole time and then add the parmesan and stir until it melts and forms a smooth sauce.

Step 8

Add the spinach and basil and stir through.

Step 9

Leave the pot on a very low heat and stir occasionally to avoid a skin forming on top.

Step 10

Pre-heat your oven to 180°C

Step 11

Spread a thin layer of your veggie sauce on the bottom of a rectangular lasagne dish to stop the pasta from sticking then top with lasagne sheets, veggie sauce, bechamel and mozzarella.

Step 12

Continue layering in this order finishing with a layer of bechamel sauce, mozzarella and the parmesan.

Step 13

Bake for 40 minutes and allow to sit for 10 minutes out of the oven before serving.

Step 14

Note: Letting the lasagne rest for 10 minutes allows moisture to be absorbed