Vegetable LasagnaServes 6
1 onion peeled and quartered
1 clove garlic peeled
20 gm EVO
2 medium carrots, peeled and roughly chopped
2 medium zucchini, peeled and roughly chopped
100 gm sliced mushrooms
1 x 400 gm can chopped tomatoes
1 tablespoon tomato paste
1 teaspoon dried basil
Lasagna Sheets
1 quantity TM cheese sauce
60 gm Parmesan cheese (grated in TM)
Pre heat oven to 180’
MethodChop onion with garlic on speed 7 for 3 seconds. Add EVO and saute on 100’ for 2 minutes on speed 1.
Add carrot and chop for 4 seconds on speed 7, then add zucchini and chop for 4 seconds on speed 4.
Add tomatoes, sliced mushrooms and dried basil. Cook on 100’ reverse speed 1 for 15 minutes.
Grease a 23cm baking dish and place a layer of lasagna sheets in the bottom.
Cover with a layer of the vegetable sauce then a layer of the TM cheese sauce. Place a layer of lasagna sheets on top of that, then continue to make three layers of each finishing with the cheese sauce.
Bake @ 180’ for 40 to 50 mins. About halfway through cooking sprinkle with Parmesan cheese.
This dish goes well with fresh sliced tomatoes, cos lettuce,
cubes of fetta and kalamarta olives.
Tip; If you beat in a egg to the last layer of cheese sauce if gives a lighter almost souffle type topping.
Adapted from Cookery the Australian Way
