Breville BOV500 manual Vegetable lasagne, Place into oven

Recipes continued

Vegetable lasagne4-6

1 small eggplant, sliced lengthways

1⁄2 cup light olive oil

VEGETABLE SAUCE

2 onions, peeled, diced

125g mushrooms, sliced

1 red capsicum, diced

1⁄4 cup tomato paste

400ml prepared tomato pasta sauce 1 cup red wine

2 tablespoons pesto sauce

BÉCHAMEL SAUCE 80g butter

1⁄2 cup plain flour

2 cups milk

300g cottage cheese

1⁄4 teaspoon cayenne pepper

Salt and freshly ground black pepper 250g dried lasagne sheets

350g English spinach

1 cup tasty cheese, grated

1.Using the ‘Grill’ function, preheat the oven for 5 minutes at 210ºC.

2.Brush both sides of the eggplant slices lightly with oil and place into the baking pan.

Place into oven.

3.Grill for 10 minutes, turn over, grill for another

10 minutes or until softened and lightly browned. Remove from oven and drain on paper towel.

4.Heat the remaining oil in a saucepan over medium heat. Add the onion, mushrooms and capsicum and cook for 3 minutes or until soft. Stir in the tomato paste, pasta sauce, wine and pesto. Bring to the boil, reduce heat and simmer for 20 minutes or until mixture thickens.

5.In a separate saucepan, melt the butter over medium heat. Add the flour and cook for 2 minutes. Remove from the heat, stir in the milk gradually, return to the heat and cook for 10 minutes or until sauce boils and thickens. Add the cottage cheese and simmer for 2 minutes. Season with cayenne, salt and pepper. Reserve 1 cup of Béchamel Sauce.

6.Using the ‘Bake’ function, preheat the oven for 10 minutes at 180ºC.

7.Lightly grease a 2-litre casserole dish. Ensure casserole dish is a suitable type and size to use in the Pronto Convection Oven.

8.Spoon 1⁄ 2 cup of the vegetable sauce over the base of the dish. Top with Lasagne sheets. Layer half the remaining vegetable sauce, spinach, eggplant and béchamel sauce, top with lasagne sheets. Repeat with remaining ingredients. Spread the reserved béchamel sauce over the lasagne sheets and top with grated cheese. Place into oven.

9.Reduce temperature to 160ºC. Bake for

40 minutes or until cooked and golden brown.

10.Remove from oven and allow to rest for 10 minutes.

Serve hot with green salad and crusty rolls.

R6