Vegetable lasagne. Photo: Natalie Boog
1kg pumpkin, skinned, seeded and cut into 2cm cubes
1 tsp chilli flakes
Freshly ground white pepper
1 cup olive oil
8 sage leaves, finely sliced
1/2 cup pine nuts
1 large onion
2 cloves garlic
1/2 tbsp dried basil
1/2 tbsp dried oregano
300g eggplant, peeled, cut into 1cm cubes and salted for 20 minutes
1 capsicum, cut into 1cm squares
2 zucchini, cut into 1cm cubes
800g chopped tinned tomatoes
300ml sour cream
200g instant lasagne sheets
80g parmesan, grated
Preheat oven to 175C.
Place pumpkin in a baking tray. Coat with chilli flakes and season. Drizzle with a little olive oil. Bake for 20 minutes. Add sage and pine nuts and turn pumpkin over. Bake a further 10 minutes or until soft and golden.
Add remaining oil to a saucepan, cook onions and garlic with the dried herbs until soft, about 15 minutes. Rinse salt from the eggplant and fry with the onions for 5minutes. Add capsicum and zucchini and cook a further 5 minutes. Check seasoning, add tomatoes and simmer until thick, about 20 minutes.
Meanwhile, melt the butter in a saucepan and add the flour. Cook gently for 5-10 minutes. Gradually add milk, stirring constantly to prevent lumps forming. Allow to boil, stir through sour cream and reserve.
Saute spinach in a little extra olive oil and cover the bottom of a 15cm x 20cm baking dish. Cover spinach evenly with lasagne sheets. Cover with pumpkin mixture and pour over half the tomato mixture and then half the white sauce. Layer with lasagne sheets and repeat with remaining tomato mix and white sauce.
Sprinkle with parmesan and bake until golden, about 45 minutes.
- Main Ingredients - Pumpkin, Zucchini, Pasta
- Cuisine - Italian
- Course - Lunch, Main-course
- Occasion - Family meals