A vegetarian recipe I’ve been wanting to master is a lasanga. I’ve always loved cooking our families lasanga recipe that I grew up with, and now I’ve wanted to add my touch to the lasagna recipe by making a vegetarian one. This one was seriously amazing and full of so much flavour! It’s been dubbed the best lasanga I’ve ever made by the husband!
1 medium eggplant
1 medium sweet potato
2 medium zucchinis
8 Brussel sprouts
5 silverbeet leaves
Fresh lasagna sheets
1 jar of Passata
4 sprigs of parsley
2 tsp minced garlic
2 cups milk
2 tbs butter
1 cup tasty cheese
Salt and pepper
Pre heat oven to 160 degrees. Slice the eggplant, zucchini and peeled sweet potatoes into long lengths of 1/2cm slices, lay them out on a tray lined with baking paper, sprinkle with garlic powder, paprika, olive oil, salt and pepper. Bake for 50 minutes. Let cool on the bench while you make the cheese sauce, tomato sauce and Brussel mix. Leave oven on ready for the lasanga.
In a bowl, add the jar of passata, along with minced garlic, parsley and feta. Stir and let sit until ready to use.
In a saucepan, heat some olive oil and place halved Brussels, diced onion in the pan with garlic powder, paprika, salt and pepper and lightly fry until golden. Add the diced silverbeet. Stir until silverbeet is soft. Remove from heat.
In another saucepan on a medium heat, add butter and let melt. Remove from heat and stir through the flour until the butter and flour have formed a dough like shape. Add milk and stir. Return to heat and mix until the butter/flour mix has broke down into the milk. Turn heat to low and add the cheese. Stir until the cheese has melted through. Add salt and pepper. Remove from heat.
Grease a dish and line your dish with fresh lasanga sheets. Add in any order a layer of baked vegetables, lightly top those with the Brussel mix, sundried tomatoes and add a layer of tomato sauce mix and a layer of cheese sauce. Repeat this step once one on top of the bottom layer.
Add another layer of lasanga sheets and use the remains of the cheese sauce on top with a light sprinkle of extra cheese. Bake for 30 minutes on 160 degrees. Serve with homemade sweet potato chips and a garden salad.