Mum's Vegetarian Lasagne

Updated at: Thu, 17 Aug 2023 02:29:50 GMT

Step 1

Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Arrange eggplant and zucchini, in a single layer, on tray. Drizzle with 2 teaspoons oil. Bake for 10 minutes on both sides or until tender. Set aside.

Step 2

Heat remaining oil in a heavy-based frying pan over medium heat. Add onion, garlic, capsicum, and mushroom. Cook, stirring, for 10 minutes or until mushroom/capsicum is just tender. Add dried italian herbs and then stir in tomato. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until sauce has thickened. Remove from heat. Cover. Set aside for 10 to 20 minutes until the sauce has thickened. Season with salt and pepper.

Step 3

Meanwhile, melt butter in a saucepan over medium heat until foaming. Add flour. Cook, stirring with a wooden spoon, for 1 minute or until bubbling. Remove from heat. Gradually add milk, stirring to prevent lumps forming. Return pan to heat. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove pan from heat. Stir in half the cheese. Set aside.

Step 4

Lightly grease a 7cm-deep, 25cm (base) square baking dish. Spoon half the sauce mixture into dish. Arrange half the eggplant and zucchini mixture. Place half the lasagne sheets over the veggies, breaking sheets to fit. Repeat layers. Spoon sauce over top. Sprinkle with remaining cheese. Bake for 40 minutes or until golden and pasta tender. Stand for 10 minutes. Serve.

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