Cook and Scale
Vegetable Lasagne
6 servings · 90 min total
A vegetarian centrepiece: layers of roasted zucchini, eggplant and pepper in tomato sauce with silky bechamel and Parmesan.
Ingredients
- 250 g lasagne sheet
- 2 zucchini, diced
- 1 eggplant, diced
- 1 red bell pepper, diced
- 4 tbsp olive oil
- 1 onion, chopped
- 3 garlic, minced
- 800 g passata
- 1 tsp dried oregano
- 50 g butter
- 50 g wheat flour
- 6 dl milk
- 120 g Parmesan, grated
- fresh basil to taste
- salt to taste
- black pepper to taste
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Roast the vegetables — Heat the olive oil and roast the zucchini, eggplant and pepper over high heat for 10 minutes until browned. Add the onion and garlic and soften.
- 2.
Simmer the vegetable sauce — Pour in the passata and oregano, season and simmer for 15 minutes into a thick vegetable sauce.
- 3.
Make the bechamel — For the bechamel, melt the butter, stir in the flour for 1 minute, then whisk in the milk and simmer 7 minutes until thick. Season and stir in half the Parmesan.
- 4.
Layer the lasagne — Layer vegetable sauce, lasagne sheets and bechamel in a baking dish, finishing with bechamel and the remaining Parmesan.
- 5.
Bake until golden — Bake at 190C for 30 minutes until golden and bubbling. Scatter with basil and rest 10 minutes before slicing.