Special Vegetable Lasagna

A community recipe by janiceward

Not tested or verified by Nigella.com

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Introduction

Really one of the best lasagne recipe i have had and I'm a meat eater! This recipe is from Cooking a common sense guide. It combination of sweet red sauce and creamy bechamel sauce is lovely! I'm sure you will enjoy this

Ingredients

Serves: 4

Metric Cups

For the Lasagne

2 aubergines
2 onions
3 cloves garlic
1 carrot
100 grams mushrooms
1 red pepper
800 grams tinned tomatoes
2 tablespoons tomato paste
250 millilitres red wine
1 tablespoon balsamic vinegar
1 tablespoon sugar
15 grams fresh basil (chopped)
1 packet lasagne sheets
300 grams spinach
50 grams Parmesan cheese
60 grams Cheddar cheese

For the Bechamel Sauce

60 grams butter
3 tablespoons plain flour
500 millilitres milk
250 grams ricotta cheese

For the Lasagne

2 eggplants
2 onions
3 cloves garlic
1 carrot
4 ounces mushrooms
1 red bell pepper
28 ounces tinned tomatoes
2 tablespoons tomato paste
8⅘ fluid ounces red wine
1 tablespoon balsamic vinegar
1 tablespoon sugar
1 ounce fresh basil (chopped)
1 packet lasagne sheets
11 ounces spinach
2 ounces Parmesan cheese
2 ounces Cheddar cheese

For the Bechamel Sauce

2 ounces butter
3 tablespoons all-purpose flour
17½ fluid ounces milk
9 ounces ricotta cheese

Method

Special Vegetable Lasagna is a community recipe submitted by janiceward and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Thinly slice the Aubergines, salt and leave for twenty minutes. Then clean and grill until brown under a moderate heat.

In a large pan in heated olive oil, cook the onions until golden then add the carrot and garlic. Cook down for a few minutes. Then add the sliced mushrooms and sliced pepper, cooking until tender.

Add Tomato paste, vinegar, wine tin toms and sugar and boil for a moment or two.

Reduce the heat and simmer for an hour, then add the basil. Making this a day in advance is good-it brings out the flavour.

Bechamel- heat the butter in a pan then add the flour stirring over a low heat until golden.

Meanwhile, heat the milk and then add to the rue (butter and flour mixture) boil on a low ish heat until thickens.

Simmer for two minutes or so.

Mix in the ricotta until smooth and then add salt and pepper.

Preheat oven to 180 C

In a large ovenproof dish put a thin layer of the tomato mixture, then layer some of the lasagne sheets on the top. Now add the tomato mixture over the lasagne sheets, followed by spinach then a layer of the aubergine, then some of the bechamel sauce. If you can make another layer, finishing with the pasta then the bechamel sauce.

Sprinkle the cheeses on the top then put in the oven for 45-50 minutes. Until the cheeses are golden and the pasta is cooked.

Rest for ten minutes before cutting.

Thinly slice the eggplants, salt and leave for twenty minutes. Then clean and grill until brown under a moderate heat.