Vegetable lasagne

Name: Vegetable lasagne
Cook time: 1 h 30 min
Yield: 4-6
Cuisine: Italian
Ingredients: 1kg pumpkin, skinned, seeded and cut into 2cm cubes; 1 tsp chilli flakes; Sea salt; Freshly ground white pepper; 1 cup olive oil; 8 sage leaves, finely sliced; 1/2 cup pine nuts; 1 large onion; 2 cloves garlic; 1/2 tbsp dried basil; 1/2 tbsp dried oregano; 300g eggplant, peeled, cut into 1cm cubes and salted for 20 minutes; 1 capsicum, cut into 1cm squares; 2 zucchini, cut into 1cm cubes; 800g chopped tinned tomatoes; 75g butter; 75g flour; 500ml milk; 300ml sour cream; 500g spinach; 200g instant lasagne sheets; 80g parmesan, grated

Jeremy and Jane Strode

December 14, 2016

Jane and Jeremy Strode's vegetable lasagne.Natalie Boog

Time:1-2 hoursServes:4-6

I have used dried basil and oregano in this recipe as fresh herbs are not always available. It's important to add dried herbs at the beginning of the cooking process and to not use too much as they are much stronger in flavour. I wouldn't use sour cream in a meat lasagne but it works well with the vegetables in this.

Ingredients

1kg pumpkin, skinned, seeded and cut into 2cm cubes
1 tsp chilli flakes
Sea salt
Freshly ground white pepper
1 cup olive oil
8 sage leaves, finely sliced
1/2 cup pine nuts
1 large onion
2 cloves garlic
1/2 tbsp dried basil
1/2 tbsp dried oregano
300g eggplant, peeled, cut into 1cm cubes and salted for 20 minutes
1 capsicum, cut into 1cm squares
2 zucchini, cut into 1cm cubes
800g chopped tinned tomatoes
75g butter
75g flour
500ml milk
300ml sour cream
500g spinach
200g instant lasagne sheets
80g parmesan, grated

Method

Preheat oven to 175C.
Place pumpkin in a baking tray. Coat with chilli flakes and season. Drizzle with a little olive oil. Bake for 20 minutes. Add sage and pine nuts and turn pumpkin over. Bake a further 10 minutes or until soft and golden.
Add remaining oil to a saucepan, cook onions and garlic with the dried herbs until soft, about 15 minutes. Rinse salt from the eggplant and fry with the onions for 5minutes. Add capsicum and zucchini and cook a further 5 minutes. Check seasoning, add tomatoes and simmer until thick, about 20 minutes.
Meanwhile, melt the butter in a saucepan and add the flour. Cook gently for 5-10 minutes. Gradually add milk, stirring constantly to prevent lumps forming. Allow to boil, stir through sour cream and reserve.
Saute spinach in a little extra olive oil and cover the bottom of a 15cm x 20cm baking dish. Cover spinach evenly with lasagne sheets. Cover with pumpkin mixture and pour over half the tomato mixture and then half the white sauce. Layer with lasagne sheets and repeat with remaining tomato mix and white sauce.
Sprinkle with parmesan and bake until golden, about 45 minutes.