Farmhouse Vegetable Lasagne
What’s great about it:
This hearty lasagne is perfect for those cool winter evenings. Filled with veggies, herbs and spices you won’t miss the meat in this dish. A great dish to feed the family or freeze individual portion sizes for easy leftovers.
Serves 8 | Prep time 30 minutes | Cook time 60 minutes
2 tablespoons Extra Virgin Olive Oil
1 brown onion, diced
2 cloves garlic, minced
1 medium capsicum, diced
2 sticks celery, diced
2 medium carrots, diced
1 small eggplant, diced
1 medium zucchini, grated
1 cup mushrooms, diced
3 tablespoons tomato paste
440g can tomatoes, reduced salt
1 cup vegetable stock, reduced salt
1/3 cup red wine (optional)
½ bunch rosemary
1 tablespoon fresh parsley
2 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried sage
Pepper, to taste
1 litre milk, reduced fat
4 tablespoons cornflour
375g lasagne sheets
1/4 cup cheese, reduced fat, grated
PREHEAT oven to 160OC.
HEAT oil in a large saucepan.
BROWN onions then add garlic and all other vegetables. cook for a few minutes stirring constantly.
ADD tomato paste, canned tomatoes, vegetable stock, wine and herbs.
BRING to the boil and simmer for about 3/4 hour. Do not reduce the sauce too much as any excess will be absorbed in the pasta/lasagne sheets.
HEAT milk and nutmeg in saucepan, add cornflour and stir until it thickens.
LAYER tomato sauce, a lasagne sheet and white sauce in the baking dish. Repeat.
SPRINKLE with cheese and bake for approximately 3/4 – 1 hour.
SERVE with a green garden salad.
Recipe courtesy of Anne Fomiatti, Texas Branch