Operation Manual

21
Vegetarian Lasagne
Serves: 8-10
Olive oil spray
2 eggplants
2 large zucchinis
2 medium sweet potatoes, peeled
1 large red onion
1 red capsicum, deseeded
½ cup semi dried tomatoes
¼ cup fresh basil, chopped
800g can crushed tomatoes
50g butter
¼ cup plain flour
3 cups milk
200g mozzarella cheese grated
50g parmesan cheese grated
4 fresh lasagne sheets
Salt and freshly ground black pepper, to taste
1. Preheat oven to 200°C. Grease 2 baking
trays with oil spray.
2. Using the variable slicing blade to 4mm,
process eggplant lengthways in the large
chute to form thin long slices. Repeat this
process with zucchini, sweet potato and
red onion.
3. Spread sliced vegetables over baking trays
and bake for 20-25 minutes or until golden
and tender.
4. Using the processing bowl fitted with the
universal ‘s’ blade process capsicum, semi
dried tomatoes, basil and crushed tomatoes
until a smooth paste. Season to taste with
salt and pepper.
5. In a medium saucepan melt butter.
Whisking add flour to form a paste.
Slowly add milk, stirring constantly to
prevent lumps forming. Cook until sauce
has thickened. Remove from heat and stir
through mozzarella.
6. In a greased baking dish layer roasted
vegetables, tomato sauce, white sauce and
lasagne sheets. Repeat. Top with a layer of
white sauce and parmesan cheese.
7. Place in oven and bake for 20-30 minutes
or until cheese is melted and lasagne
sheets are cooked.
TIP: This lasagne can be frozen and reheated.
Mains/Sides/Soups