Recipe

Comforting chargrilled vegetable lasagne

This vegetarian lasagne dish swaps mince for lots of chargrilled vegetables to create a comforting lasagne dish that's big enough to feed the whole family

Jul 04, 2016 2:40am
  • 15 mins preparation
  • 50 mins cooking
  • Serves 8
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Ingredients

  • 700 gram jar tomato passata
  • 1 teaspoon mixed italian herbs
  • 375 gram instant lasagne sheets
  • 5 cup char-grilled vegetables (eggplant, capsicum, zucchini, artichoke hearts)
  • 1/4 cup grated parmesan
  • 1/4 cup pine nuts
White sauce
  • 60 gram butter
  • 1/4 cup flour
  • 750 millilitre evaporated milk

Method

  • 1
    Preheat oven to 180°C. Lightly grease an eight-cup lasagne dish.
  • 2
    In a large jug, combine passata and herbs.
  • 3
    Spread ¼ cup tomato mixture into dish. Arrange one-third lasagne sheets over. Spread half the remaining sauce over, then arrange half the vegetables on top. Spoon one-third white sauce over. Repeat layers, finishing with white sauce. Sprinkle with parmesan and pine nuts.
  • 4
    Bake for 40-45 minutes, then serve with salad.
White sauce
  • 5
    Melt butter in a saucepan on high. Stir in flour and cook for 1 minute. Gradually stir in milk until mixture boils and thickens, then simmer for 3 minutes.

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