RATATOUILLE, BUTTERNUT & LENTIL LASAGNE

Name: RATATOUILLE, BUTTERNUT & LENTIL LASAGNE
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: European, French, Mediterranean
Ingredients: RATATOUILLE SAUCE; 1 quantity Slow-roasted Eggplant, Capsicum and Courgette (page 228); 2 tablespoons olive oil; 1 onion, diced; 250g button mushrooms, sliced; 3-4 cloves garlic, finely chopped; 2 tablespoons chopped thyme, oregano or rosemary leaves (or 1 teaspoon dried herbs); 400g can crushed tomatoes or tomato passata; 2 tablespoons tomato paste; 1 teaspoon sugar; 200-250g silverbeet or spinach leaves, chopped; 400g can brown lentils or black beans, rinsed and drained; CHEESE SAUCE; 50g butter; 2.5 tablespoons plain flour; 2 cups milk; 1.5 cups grated cheese; TO LAYER LASAGNE; 500-600g peeled butternut or other pumpkin; 400g fresh or dried lasagne sheets y; 0.5 cup grated parmesan

25 steps

Prep:35minCook:45min

This lasagna is full of different vegetables. Eight different ones, in fact. The vegetable sauce is incredibly rich and flavorful thanks to the slow roasted vegetables. (Which are quick to prepare before leaving them alone to slow roast in the oven.) And the lentilles add a meaty bite and texture. Or will love this delicious lasagna. It's a big winner with my kids too and it gets lots of veggies into them.

Updated at: Thu, 17 Aug 2023 01:45:59 GMT

Ingredients

5 servings

Instructions

Step 1

Start by making the Slow-roasted Eggplant, Capsicum and Courgette

Step 2

Preheat oven to 200°C

Step 3

Place silverbeet/spinach in a heatproof bowl and pour over boiling water to cover, leave for 2-3 minutes then drain and run under cold water to cool

Step 4

Use your hands to squeeze out excess water, then finely chop

Step 5

Heat olive oil in a large fry pan on medium heat

Step 6

Cook onion, mushrooms and garlic for 4-5 minutes until soft

Step 7

Add herbs, crushed tomatoes, tomato paste and sugar

Step 8

Simmer for 6-8 minutes until starting to thicken

Step 9

Stir through roast vegetables, silverbeet/spinach and lentils/black beans

Step 10

Simmer for a few more minutes and season to taste with salt and pepper

Step 11

Heat butter in a medium-sized pot on medium heat

Step 12

Add flour and stir with a wooden spoon until frothy

Step 13

Whisk in 2 cup of the milk until smooth, then gradually whisk in remaining milk, 12 cup at a time, until smooth

Step 14

Simmer for a few minutes, letting it bubble gently, whilst whisking often, until it has thickened

Step 15

Whisk in half of the cheese until smooth (leave the remainder for sprinkling on top)

Step 16

Season to taste with salt and pepper

Step 17

Very thinly slice butternut into 3-4mm thick slices - make sure they are not too thick so that they cook through

Step 18

Spread the bottom of a large lasagne or square/rectangular baking dish with 2 spoonfuls of vegetable sauce

Step 19

Arrange a sheet of lasagne on top (you may have to cut the pasta to fit)

Step 20

Spread with half of the remaining sauce and arrange half of the butternut slices on top

Step 21

Layer with another sheet of lasagne and repeat with remaining sauce and butternut

Step 22

Finish with a final layer of lasagne

Step 23

Pour cheese sauce on top and sprinkle with remaining cheese and parmesan

Step 24

Bake for about 30 minutes until golden and bubbly

Step 25

Allow to stand for at least 10 minutes before cutting

Notes

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RATATOUILLE, BUTTERNUT & LENTIL LASAGNE

Nutrition balance score

Ingredients

Instructions

Notes

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