Veggie Lasagne
Create a delicious veggie lasagne in 2 hours. This medium-difficulty recipe is packed with fresh vegetables and rich flavours for a perfect hearty meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bertollioliveoil.com.au.
Cooking tools:
- Grill pan
- Pastry brush
- Kitchen scale
- Peeler
- Chef's knife
- Cutting board
- Grater
- Stove
- Saucepan
- Whisk
- Wooden spoon
- Ladle
- Baking dish
- Oven
- Measuring cup
- Measuring spoon
- Can opener
- Aluminum foil
Ingredients
- Bertolli Originale Extra Virgin Olive Oil
- 1 small butternut pumpkin, peeled, seeds discarded
- 1 small eggplant, thinly sliced
- 3 store-bought, fresh lasagne sheets
- 6 Tuscan kale leaves, thick stems removed
- ½ bunch English spinach, leaves picked
- ½ cup store-bought, grilled capsicum
- 1 cup grated mozzarella cheese
- 1 cup shaved parmesan cheese
- Oregano leaves
- Sea salt
- freshly cracked black pepper
- 2 tbsp Bertolli Originale Extra Virgin Olive Oil
- 2 leeks, white section only, thinly sliced
- 2 cloves garlic, crushed
- 1 tbsp tomato paste
- 2 x 400g tins crushed tomatoes
- 50ml Bertolli Originale Extra Virgin Olive Oil
- 50g plain flour
- 500ml milk, gently warmed
- ½ cup shaved parmesan cheese
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