So Yummy Vegetarian lasagna
This eggplant, pumpkin and spinach vegie lasagna is a fair bit of work and takes a while - but it is absolutly worth every bit of effort. It tastes wonderful and is really healthy. It can be frozen in individual servings and will last for ages. I've taken a serve to university for lunch [where i have access to a microwave] about once a week for the last 8 weeks - all from the one batch. Fantastic :D
Yield
12 servingsPrep
3 hrsCook
45 minReady
3¾ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| ½ | large |
pumpkin
|
*
|
| 2 | cloves |
garlic
|
|
| 1 | medium |
onions
|
|
| 250 | grams |
ricotta cheese
|
|
| 1200 | grams |
tomatoes, canned, crushed
|
|
| 2 | cups |
milk
|
|
| ½ | cup |
cheddar cheese, medium
grated |
|
| 2 | tablespoons |
cornstarch
|
|
| 1/3 | cup |
Parmesan cheese
|
|
| 1 | large |
eggs
beaten |
|
| 300 | grams |
baby spinach
|
*
|
| ½ | cup |
basil
chopped |
*
|
| ½ | cup |
italian parsley
chopped |
|
| ¼ | cup |
oregano
chopped |
*
|
| 30 | grams |
butter
|
|
| 2 | tablespoons |
olive oil
for cooking |
|
| 300 | grams |
lasagna noodles
ready cooked type that don't require boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 0.5 | large |
pumpkin
|
*
|
| 2 | cloves |
garlic
|
|
| 1 | medium |
onions
|
|
| 2.5E+2 | grams |
ricotta cheese
|
|
| 1.2E+3 | grams |
tomatoes, canned, crushed
|
|
| 473 | ml |
milk
|
|
| 118 | ml |
cheddar cheese, medium
grated |
|
| 3E+1 | ml |
cornstarch
|
|
| 79 | ml |
Parmesan cheese
|
|
| 1 | medium |
eggs
beaten |
|
| 3E+2 | grams |
baby spinach
|
*
|
| 118 | ml |
basil
chopped |
*
|
| 118 | ml |
italian parsley
chopped |
|
| 59 | ml |
oregano
chopped |
*
|
| 3E+1 | grams |
butter
|
|
| 3E+1 | ml |
olive oil
for cooking |
|
| 3E+2 | grams |
lasagna noodles
ready cooked type that don't require boiling |
|
Directions
Tomato base
Sauté half a finely chopped brown onion, add chopped basil, parsley oregano and tomatoes.
Salt, pepper and sugar to taste.
Vegetables
Roast pumpkin in 2cm thick slices until soft.
Cut eggplant into 2cm thick slices, rub with salt on both sides and wait for half an hour.
Rinse and dry eggplant slices, and fry with a small amount of oil on both sides until very soft.
Spinach and ricotta
Blanch spinach and squeeze dry.
Roughly chop spinach. Sauté half a finely chopped onion with crushed garlic.
Combine chopped spinach, onion, garlic and ricotta cheese in a bowl.
Cheese sauce
Melt butter in a saucepan, remove from heat and stir in flour.
Stir over a low heat for 1 to 2 minutes.
Remove from heat and add milk VERY gradually.
When all milk is added return to heat until hot, add beaten egg and tasty cheese, stir until melted.
Layers
Base: Tomato base then pasta sheets
Layer 2: A layer of eggplant, a layer of pumpkin then a thin layer of tomato base. Top with pasta.
Layer 3: Spinach and ricotta mix, remaining tomato base and then pasta.
Top: cheese sauce, sprinkle with parmesan.
Bake:
Cover with foil and bake at 200°C for about 45 minutes [or until hot through], remove foil and cook at 150°C for 10 to 15 minutes.
Refrigerate leftovers before dividing into single serves to freeze, will last in the freezer for months.
