Five Veggie Lasagne
Author: Caroline Trickey from Healthy Home Cafe
Prep time:
Cook time:
Total time:
Serves: 8
- 2 eggplants (700 grams total), sliced
- salt
- 3-4 tablespoons extra virgin olive oil
- 1 large brown onion, diced
- 2 cloves garlic, crushed
- 4 portabello mushrooms (250 grams), sliced
- 2-3 cups (400 grams) diced pumpkin (2 cm squares, skin on)
- a generous ½ cup red wine
- 1½ cups cooked (or a 400 gram tin, drained) brown lentils
- 500 gram jar pasta sauce
- ⅓ cup homemade pesto, or ½ cup fresh basil leaves, roughly chopped
- 250 grams ricotta
- 50 grams feta
- 250 grams frozen spinach, defrosted
- ½ cup milk
- ¼ cup freshly grated Parmesan
- Sprinkle salt over eggplant slices and set aside
- Heat a large pan over medium heat
- When hot, add about 1 tablespoon of the oil and the onion and cook for 4-5 minutes, until the onion softens and starts to brown
- Add garlic and mushrooms and sautee for 4-5 minutes
- Add pumpkin and sautee for another 2-3 minutes
- 'Deglaze' pan with red wine, then add lentils and pasta sauce
- Half fill the jar of pasta sauce with water, swish around, then pour into pan
- Bring to the boil, then turn down to simmer for around 10 minutes, or until the pumpkin is soft
- Turn the heat off and add pesto or basil leaves.
- Taste and add a little salt if necessary, then set aside
- Rinse salt off the slices of eggplant and pat dry on paper towel
- Heat a fry pan over medium heat. When hot add some oil and cook the slices of eggplant, a few at a time, until lightly browned on both sides
- Remove from pan onto a tray lined with absorbent paper towel
- Repeat with remaining slices.
- Place ricotta, feta, spinach and milk in the bowl of a food processor and blend until smooth. Set aside
- To construct lasagne -
- Heat oven to 220 degrees
- Place ⅓ of the eggplant slices on the bottom of the dish
- Top with ½ of the tomato and lentil sauce
- Cover with another ⅓ of eggplant and top that with remaining tomato and lentil sauce
- Cover the top with the remaining eggplant, spread the ricotta and spinach mix evenly over the top and sprinkle with parmesan cheese
- Bake for 30 minutes or until golden on top
- Remove from oven and allow to rest for 10 minutes before slicing
- Serve with salad
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2016/10/16/five-veggie-lasagne/
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