Vegetarian Lasagne
Ingredients
Mixed vegetables, chopped: try 1 onion, 1 capsicum, 2 zucchini, 1/2 cup frozen peas, 1 leek
500g vegetable stock
1 large tin canned tomatoes
1 jar tomato-based pasta sauce
1 tsp crushed garlic (optional)
1/4 jar tuscan seasoning (by Masterfoods)
2 tbsp tomato paste
500g pumpkin
500g frozen spinach, defrosted accoding to packet directions
1 can chickpeas (optional)
1 packet 8 mountain bread*
2 cups low fat milk
2 tbsp cornflour
1 cup low fat cheese
nutmeg and paprika, to taste
* mountain bread is a type of flat bread found in the bread isle of supermarkets. When cooked in this lasagne, it tastes just like pasta, but with a lighter texture and is much healthier. Alternatively, you can just use pasta sheets but note that the lasagne will need to be cooked in the oven for longer, until pasta is cooked.
Preparation Method
1- Place vegetables, stock, tomato paste, pasta sauce, most of the tuscan seasoning and garlic in a large saucepan. Stir until combined and place on stove over medium heat. Put the lid on the saucepan and let it cook, for about 15-20 or until vegetables are soft.
2- Slice pumpkin thinly, then steam in microwave (put pumpkin in microwave safe bowl, add a few spoons of water, cover with gladwrap and cook for 5 mins, or until soft)
3- Make cheese sauce: combine cornflour with 1/2 cup milk in another saucepan, stir until smooth then add remaining milk. Cook over stove on low heat stirring coninuously until mixture thickens. When thick and boiling, remove from stove, add cheese, and nutmeg and paprika to taste, and stir to combine.
4- Assemble lasagne: lightly grease a lasagne dish. Place 1 1/2 pieces mountain bread over the bottom of dish. Next, place half on the sliced steamed pumpkin on top, spinkle half the can (drained) of chickpeas and half the spinach on top. Sprinkle half of remaining tuscan seasoning, then top with another 1 1/2 pieces of mountain bread. Next, add half the vegetable mixture (drain some of the juice first) over the bread, and layer another 1 1/2 pieces of mountain bread on top. Then, repeat with remaining ingredients (pumpkin, chickpeas, spinach and seasoning, bread, vege mix, bread).
5- Pour cheese sauce over the top, spread so it covers the lasagne, then bake in oven at 180 degrees C for 30 mins, or until top is browned.
Makes 8 pieces. Leftover pieces can be frozen.
