Vegetable lasagne

Vegetable lasagne

Serves 8
Cuisine type: Italian
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Pasta
Cooking method: bake
Special options: Vegetarian

Vegetable lasagne

2 tablespoons olive oil
2 large (400g) brown onion, grated
4 cloves garlic, crushed
2 medium (240g) carrots, grated
2 medium (600g) eggplants, peeled, cut into 1cm cubes
2 medium (240g) zucchini, cut into 1cm cubes
3 x 400g cans chopped tomatoes
1 tablespoon sugar
1 tablespoon salt
80g butter
1/3 cup (50g) plain flour
4 cups (1 litre) milk
3 cups (360g) grated cheddar cheese
1 packet (250g) dried lasagne sheets
1 cup (100g) grated mozzarella cheese
1 cup (80g) finely grated parmesan cheese

1. Heat the oil in a large frying pan over medium-high heat. Cook onion and garlic until translucent (4-5 minutes). Add carrot, eggplant and zucchini; mix together. Add undrained tomatoes, sugar and salt. Reduce heat; simmer, uncovered, over a gentle heat for about 40 minutes or until the sauce is thickened and eggplant and zucchini are very soft. Add a little water if it is drying out too much before the flavours are rich. The sauce should be fairly thick and not too wet.

2. Meanwhile, preheat the oven to 200°C (180°C fan-forced). Oil a 28cm square (14-cup capacity) ovenproof dish.

3. Melt butter in a medium saucepan over medium heat. Add flour; cook, stirring, for

1 minute. Gradually stir in milk. Cook, stirring, until mixture boils and thickens. Remove from heat. Add 21/2 cups of cheddar cheese. Season to taste with salt.

4. Spread half the vegetable mixture in base of prepared dish (Step 1, left). Top with one-third of cheese sauce, then place single layer of lasagne sheets over the top (Step 2). Repeat layers, ending with remaining cheese sauce. Sprinkle with remaining cheddar cheese, mozzarella and parmesan (Step 3).

5. Bake for about 40 minutes or until top is golden and the pasta soft.

Suitable to freeze. Not suitable to microwave.

This recipe first appeared in the August 2011 issue of The Australian Women's Weekly. Photography by John Paul Urizar. Styling by Michaela Le Compte.

Recipe Search
Tip: Try "lamb & potato" or "Low GI"

Video: How to make perfect scones .

Scones with jam and cream

Watch this step-by-step guide from The Women's Weekly test kitchen and you'll be making perfect... More >

Video: How to make The Australian Women's Weekly train ....

Video: How to make The Australian Women's Weekly train birthday cake

The Australian Women's Weekly choo choo train birthday cake is a hit with kids and adults. Follow... More >

Weekly newsletter

Recipes in your inbox We send you the latest recipes from the Weekly plus all the week's best bits to your inbox.
Sign up now >


handy hints(676)/ royals(591)/ expert advice(492)/ royal family(487)/ books(443)/ natural health(406)/ food(330)/ recipes(330)/ prince william(321)/ kate middleton(319)/