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So Yummy Vegetarian lasagna

 
So Yummy Vegetarian lasagna
44

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

servings

Prep

3

hrs

Cook

45

min

Ready

hrs

 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

sean

 over 5 years ago

Photo looks great and recipe looks like an awesome combination of ingredients.

Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 21347% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 261mg 11%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 20g
Vitamin A 24% Vitamin C 23%
Calcium 20% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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