Sunbeam LC7900 manual Mains/Sides/Soups, Vegetarian Lasagne

Mains/Sides/Soups

Vegetarian Lasagne

Serves: 8-10

Olive oil spray

2eggplants

2large zucchinis

2medium 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.

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