Slow Cook Weekend – Vegetarian Lasagne

I’m crazy about Lasagne! 

Not the meaty one, well, I like that one too, but nothing beats vegetarian lasagne when cooked correctly.

What do you need?

1 large eggplant, sliced into rounds, 1cm thickness.

1 large sweet potato, sliced into rounds, 1cm thickness.

1 red onion, sliced thickly

Bunch of mushrooms, sliced.

1 red capsicum, finely diced

Handful of fresh basil, chopped

5 tbsp Tomato paste

3 tbsp tomato sauce

50g butter

2 garlic cloves, crushed

¼ cup plain flour

3 cups milk

1 cup grated cheese, the melting one for pizza.

1 box of lasagne sheet

What do you have to do?

1. Bake the vegetable, heat the oven to 200C, lined eggplant, sweet potato and onion. Bake until their tender and golden brown.
2. Tomato mixture: combine red capsicum, tomato paste, tomato sauce, and basil. Mix until combined, add a little bit of olive oil if it’s too dry.
3. The béchamel sauce: melt butter in saucepan on medium low heat. Add garlic and flour and stir like crazy, don’t let that flour clump. That shouldn’t take long to mix. Remove from heat, stir in milk little by little at the beginning and KEEP stirring! Take your time and add milk bit by bit. Once it’s thicken you can add the rest of the milk. Put this back on heat and keep stirring until it thickens a little bit more. Remove from heat. Lastly, add cheese, stir until combined.
4. Layer your lasagne: first layer, lasagne sheet, vegetables and mushroom, tomato mixture, béchamel sauce. Keep layering, I usually make 3 – 4 layers and then top with the last lasagne sheet and sprinkle with cheese at the top.
5. Cover with foil bake in oven 160C for half an hour. Open the foil and bake another 15-20 minutes or until the top is golden brown.
6. Wait for 10 minutes before serving to allow the lasagne to set.