boufa06
Executive Chef
I have made this dish numerous times and it is one of DH's favourite. Even though it is quite time-consuming, the effort is worth it. Very, very yummy!!
VEGETABLE LASAGNE
Ingredients:
8 large eggplants - sliced
2 onions - chopped
6 cloves garlic - chopped
1 carrot - finely chopped
1 celery stick - finely chopped
100gm button mushrooms - sliced
1 red capsicum - chopped
810gm (1 lb 10-1/3oz) can crushed tomatoes
2 tbsps balsamic vinegar
100gm (3oz) chopped walnut (optional)
1 tbsp brown sugar
1/4 cup (15gm/1-2 oz) fresh basil - chopped
250gm (8oz) dried lasagne sheets (about 12 sheets)
1/2 cup (50gm/1-2/3oz) grated Parmesan
1/2 cup (60gm/2oz) grated Cheddar cheese
10 tbsps olive oil
Bechamel Sauce:
60gm (2oz) butter
1/4 cup (30gm/1oz) plain flour
2 cups (500ml/16 fl oz) milk
300gm (9-2/3oz) Ricotta cheese
Method:
1. Fry/grill eggplants with olive oil and drain well.
2. In a saucepan, fry onions until soft. Add garlic, carrot and celery and cook for about 3 minutes. Stir in mushrooms and capsicum and cook until tender.
3. Add tomatoes, tomato paste, wine, vinegar and sugar, and bring it to a boil. Simmer for about an hour. Add basil, walnuts and set aside.
4. To prepare bechamel Sauce, melt butter in a pan and then add flour. Stir over low heat until mixture is golden. Add milk and stir well until the sauce boils and thickens. Add ricotta cheese, stir until smooth and season with salt and pepper.
5. Lightly grease a medium size ovenproof dish. Spread a thin layer of vegetable sauce over the base. Top with half of the lasagne sheets and spread half the eggplant and half the sauce.on the sheets. Continue layering with the rest, finishing with the bechamel sauce.
6. Combine parmesan and cheddar cheese and sprinkle over the top.
7. Bake in the oven at 180 degrees/350 degrees F for 45-50 minutes or until done and the cheese is golden brown.
8. Cool lasagne slightly before cutting.
VEGETABLE LASAGNE
Ingredients:
8 large eggplants - sliced
2 onions - chopped
6 cloves garlic - chopped
1 carrot - finely chopped
1 celery stick - finely chopped
100gm button mushrooms - sliced
1 red capsicum - chopped
810gm (1 lb 10-1/3oz) can crushed tomatoes
2 tbsps balsamic vinegar
100gm (3oz) chopped walnut (optional)
1 tbsp brown sugar
1/4 cup (15gm/1-2 oz) fresh basil - chopped
250gm (8oz) dried lasagne sheets (about 12 sheets)
1/2 cup (50gm/1-2/3oz) grated Parmesan
1/2 cup (60gm/2oz) grated Cheddar cheese
10 tbsps olive oil
Bechamel Sauce:
60gm (2oz) butter
1/4 cup (30gm/1oz) plain flour
2 cups (500ml/16 fl oz) milk
300gm (9-2/3oz) Ricotta cheese
Method:
1. Fry/grill eggplants with olive oil and drain well.
2. In a saucepan, fry onions until soft. Add garlic, carrot and celery and cook for about 3 minutes. Stir in mushrooms and capsicum and cook until tender.
3. Add tomatoes, tomato paste, wine, vinegar and sugar, and bring it to a boil. Simmer for about an hour. Add basil, walnuts and set aside.
4. To prepare bechamel Sauce, melt butter in a pan and then add flour. Stir over low heat until mixture is golden. Add milk and stir well until the sauce boils and thickens. Add ricotta cheese, stir until smooth and season with salt and pepper.
5. Lightly grease a medium size ovenproof dish. Spread a thin layer of vegetable sauce over the base. Top with half of the lasagne sheets and spread half the eggplant and half the sauce.on the sheets. Continue layering with the rest, finishing with the bechamel sauce.
6. Combine parmesan and cheddar cheese and sprinkle over the top.
7. Bake in the oven at 180 degrees/350 degrees F for 45-50 minutes or until done and the cheese is golden brown.
8. Cool lasagne slightly before cutting.