Menu

Totally vegetable lasagne

Prep 5 & 45 & 15 min - Cook 20 min / Serves 6-8 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

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

Check All / Uncheck All

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.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Vegetable skewer combo

Use these vegetable skewer combos as a main or as a side. Most of your time will be spent in the preparation of threading the vegetables. So try to get some help to cut down this time…

Oz egg hamburger

An Aussie hamburger topped with a fried egg is quick, easy and filling meal. Simply add basic ingredients topped with a fried egg added to a nice warm bread roll…

Easy sweet potato chips

What a tasty treat sweet potatoes are. We find the chips sliced from the round of the sweet potato to be the best. Make sure you select sweet potatoes that have a good consistency of thickness…

Mushrooms in lemon marinade

Mushrooms in lemon marinade is a simple dish and a great accompaniment to most dishes, added to a salad, sandwiches or part of an array of vegetable dishes…

Pope John XXIII – possible

“Consult not your fears but your hopes and your dreams. Think not about your frustrations, but about your unfulfilled potential. Concern yourself not with what you tried and failed in, but with what it is still possible for you to do.”