Vegetarian Lasagne

Vegetable Filling
1 tblspn Extra Virgin Olive Oil (EVOO)
1 zucchini, thinly sliced
1 eggplant, diced
1 red capsicum, diced
x2 tins organic tomatoes (I use Macro Organic tomatoes)
1 handful chopped basil (1 tblspn if using dried)
1 handful chopped oregano (1 tblspn if using dried)
Cracked pepper
1 tsp cayenne pepper

White Sauce
1 tblspn organic butter
2 tblspn plain flour
1 cup milk of your choice (I use organic rice milk)

Fresh Lasagne Sheets
1/2 cup grated Parmesan

Preheat the oven to 180 C;
Add EVOO to a wok over medium heat;
Add chopped zucchini, eggplant and capsicum to the wok and cook, stirring for 5 minutes;
Add the tomatoes, pepper, herbs and spices and simmer for 10 minutes;
While the sauce is simmering, prepare the white sauce by adding the butter to a separate saucepan and melt over medium heat;
Take the saucepan off the heat and stir the flour into the butter until smooth, add the milk and place back over heat, stirring continuously until thickened, then take the saucepan off the heat again;
In a baking dish, add a few spoonfuls of the vegetable mixture to the bottom of the dish, add one layer of lasagne sheets on top of the vegetable mixture and spoon a layer of the white sauce over the top of the lasagne sheets, repeat layers two more times and sprinkle Parmesan cheese over the top of the last white sauce layer;
Enjoy and don’t forget to take a picture, post to social media and #organictransformations so I can see your wonderful, nourishing re-creations!
Serves 6.

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