| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Passive Time | 20 minutes |
| Servings |
serves
|
Ingredients
- 4 cloves garlic crushed
- 1 small Onion diced
- 400 grams diced tomatoes canned
- 60 grams tomato paste
- 30 ml cream
- 150 grams cheese grated
- 300 grams Mushrooms
- 400 grams pumpkin or eggplant
- 2 cups Baby spinach
- 100 grams broccoli diced
- 100 grams cauliflower diced
- 100 grams carrot sliced
- 1/2 cup lentils optional
Bechamel Sauce
- 30 grams butter
- 2 tbsp arrowroot flour
- 375 ml full cream milk
- 1 tsp rock salt
- 1 tsp black pepper
Ingredients
Bechamel Sauce
|
Instructions
- Preheat the oven to 180C
- Slice the pumpkin or eggplant into thin slices (if using pumpkin, you can cut the skin off or leave it on during the cooking process). You will need enough to do 2 layers of lasagne (25x35cm tray)
- Cover the eggplant/pumpkin in butter or olive oil and season with garlic, salt and pepper.
- Put the pumpkin/eggplant into the oven and cook until soft (but not so that the slices are mushy)
- Turn a fry pan onto medium heat and melt a large nob of butter
- Dice the onion and then sauté in butter
- Add 3 cloves of crushed garlic and mix together
- Thinly slice the mushrooms and add to the frypan along with the broccoli, cauliflower, carrot and lentils
- Add tomato paste and mix thoroughly through
- Pour in the tin of diced tomatoes and mix through
- Add 30ml cream (more or less to taste)
- Season the mixture with salt and pepper
- Grease the bottom of a baking tray with butter (I use a 25x35cm glass baking tray)
- Take the pumpkin/eggplant out of the oven and line the bottom of the tray with enough pumpkin or eggplant to completely cover it
- Spoon half the veggie mixture over the eggplant/pumpkin then put the second layer of eggplant/pumpkin over the top.
- Cover the eggplant/pumpkin with the remaining mixture.
- Cover the mince mixture with the béchamel sauce
- Generously cover the lasagne with grated cheese (you can use a cheese mixture for extra deliciousness - mozzarella, parmesan and cheddar)
- Put into the oven and cook until the cheese is golden brown
For the Bechamel Sauce
- Melt the butter in a pot at a medium heat
- Add the flour and cook for about 2 minutes. It should bubble somewhat but not brown. It’s important that you cook the flour otherwise the sauce will have a flour taste.
- Gradually add the milk bit by bit making sure there aren’t any lumps
- Once you have added all the milk continue to stir until the sauce thickens
- Add salt and pepper to taste
Recipe Notes
Serve with seasonal veggies or a salad
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