Cookbook

SOV860
the Smart Oven
™
Air Fryer
20
Vegetarian Lasagne
1
Prep 1 hr / Cook 2½ hrs / Standing 15 mins
2
Serves 8
For the vegetables
800 g (approx. 2 medium) sweet potatoes,
cut into 3 mm thick slices
60 ml olive oil
1 tbsp fresh thyme leaves
Sea salt, to season
Freshly cracked black pepper, to season
280 g (approx. 2 medium) zucchinis, sliced
lengthwise, 2 mm thick
9 lasagne sheets (instant)
For the tomato sauce
2 tbsp olive oil
1 medium brown onion, finely chopped
200 g sliced mushrooms
10 basil leaves, torn
3 cloves garlic, crushed
1 sprig thyme
2 × 400 g tinned chopped tomatoes
1 tbsp tomato paste
1 tbsp balsamic vinegar
Béchamel Sauce
80 g butter
80 g plain flour
1.1 lt milk
¼ tsp ground nutmeg, or to taste
1 egg (60 g), lightly beaten
200 g Parmesan cheese, grated
100 g mozzarella cheese, shredded
1. Preheat the oven. Select BAKE /
CONVECTION/200°C /12 mins
and press start.
2. Place the sweet potatoes in a large bowl, toss
in 1 tbsp of olive oil and sprinkle with half of
the thyme. Season with salt and pepper.
3. Line the roasting pan with baking paper.
Arrange L of the sweet potatoes in a single
layer on the tray and bake in batches for
10–12 mins or until softened.
4. Set aside to cool. Use the same tray to bake
the remaining sweet potatoes.
5. Pre-heat the oven. Select BAKE/
CONVECTION/200°C/12 mins. Place the
zucchinis in a large bowl and toss with 1 tbsp
of oil. Sprinkle with the other half of thyme,
season with salt and pepper. Arrange L of
the zucchini slices in the roasting pan. Place
the pan into the oven and bake for 12 mins
or until slightly soft. Remove the zucchini
from the pan and set aside. Repeat with the
remaining zucchini until all of it is cooked.
6. Meanwhile, heat the oil in a medium pan.
Add the onions and cook, stirring, for 5 mins
or until softened and translucent. Add the
mushrooms, basil, garlic and thyme and cook,
stirring, for 4 mins.
7. Add the chopped tomato, tomato paste
and balsamic vinegar and bring to the boil.
Reduce the heat and simmer for 5–10 mins or
until the sauce has slightly thickened. Season
with salt and pepper.
8. For the Béchamel sauce, melt the butter in a
small saucepan. Add flour and cook, stirring
for 2 mins or until the mixture begins to boil.
Gradually add the milk, whisking constantly
until the mixture returns to the boil and
thickens. Simmer for 10 minutes. Stir through
the nutmeg and season with salt.
9. Remove the sauce from heat and whisk in
the egg and 100 g of the Parmesan cheese.
10. Place L of the tomato sauce in the base of
a 7 cm deep, 3 lt capacity baking dish. Top
with 3 lasagne sheets, half of the zucchini
slices, half of the sweet potato and L of the
Béchamel sauce. Repeat with 3 lasagne
sheets, another L of the tomato sauce,
remaining zucchini slices, sweet potato
slices, and one third of the Béchamel sauce.
Top with 3 pasta sheets, remaining tomato
sauce and Béchamel sauce. Sprinkle with the
remaining Parmesan cheese and mozzarella.
11. Place the wire rack in the in the bottom shelf
of the oven.
12. Pre-heat the oven. Select BAKE/
CONVECTION/175°C/50 mins
and press start.
13. When the oven is preheated, bake the
lasagne in the oven for 50 mins or until the
pasta is cooked.
14. Allow the lasagne to rest for 15 mins,
and serve.