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Totally vegetable lasagne

Prep 5 & 45 & 15 min - Cook 20 min / Serves 6-8 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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Want to have a totally vegetable lasagne experience? Well this has a few components that will deliver a very light tasting lasagne. Zucchini ribbons form your sheets and lightly cooked eggplant, steamed mashed pumpkin and tomato sauce add to the layers. Keeps well covered in fridge for a few days, only reheat serving you require.

Ingredients

  • 2 large eggplants – peeled, rinsed, halved sliced finely
  • 1/4 cup water – boiled
  • 1 large brown onion – peeled, rinsed, diced finely
  • 1 large garlic – peeled, rinsed, crushed
  • 6 basil leaves – washed, sliced finely
  • 1 tablespoon olive oil
  • 2 cups tomato puree
  • 2 cups pumpkin – deseeded, peeled, rinsed
  • 5 medium zucchini – skin peeled, rinsed, peeled into ribbons

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Directions

  1. Eggplant layer
    Prepare eggplant.
    Add water to a large pot and bring to the boil on high heat. Place eggplant slices in water, cover and simmer on low heat for 40 minutes.  Occasionally stir. Remove from heat and set aside.
  2. Prepare tomato puree
    Prepare onion, garlic and basil.
    In a small pot add olive oil and heat on low.
    Add onion and garlic cook for 5 minutes stirring occasionally.
    Add tomato puree and basil leaves.  Bring to the boil on high heat.  Reduce and simmer on low heat covered for 30 minutes.  Uncover for a further 10 minutes.  Remove from heat and set aside.
  3. Pumpkin layer
    Prepare pumpkin.
    Divide a 1/4 pumpkin and peel into ribbons.  Set aside. These ribbons will be placed on top of the lasagne before baking.
    Dice the rest of the pumpkin into small pieces.
    In a large steamer add 1/4 of pot with water and bring to the boil on high heat.
    In a steamer tray add diced pumpkin and steam covered for 10 minutes.
    Remove pumpkin and mash with a fork in a bowl.  Set aside.
  4. Zucchini layer
    Prepare zucchini. With a peeler slice the zucchini into ribbons.  Set aside.
  5. Assemble lasagne
    Preheat fan forced oven to 180C / 356F.
    In a dish 23 x 33cm / 9 x 13in add 4 tablespoons of the cooked tomato puree and spread along dish.  Divide all vegetables and puree in 3 portions. Commence layering.
    Step 1 – Add layer of zucchini overlapping the slices.
    Step 2 – Add layer of eggplant.
    Step 3 – Add layer of pumpkin.
    Step 4 – Add the tomato puree.
    Repeat twice.
    On final layer add pumpkin ribbons.
    Place in oven for 20 minutes.  Remove, cover and rest for 10 minutes.
    Cut into serving slices and serve immediately.

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