Vegetable Lasagne Recipe

Name: Vegetable Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, sliced; 500 g frozen chopped spinach; 2 red capsicums, roasted, peeled and quartered; 1 kg butternut pumpkin; 1 onion, diced; dill; 7 -8 lasagna sheets; 2 tablespoons butter; 2 tablespoons plain flour; 2 cups milk; ricotta cheese

Servings: persons

1 large eggplant, sliced
500 g frozen chopped spinach
2 red capsicums, roasted, peeled and quartered
1 kg butternut pumpkin
1 onion, diced
dill
7 -8 lasagna sheets
2 tablespoons butter
2 tablespoons plain flour
2 cups milk
ricotta cheese

1
melt butter in small saucepan over medium heat.
2
stir in flour and cook for 1 min as smooth paste.
3
whick in milk and stir until sauce boils and thickens.
4
add cheese with milk.
5
set sauce aside.
6
salt eggplant for 1/2hr then grill.
7
chop pumpkin into large pieces and roast.
8
mix onion, spinach and dill in sacucepan until onion is lightly cooked.
9
heat oven to 180 degree celcius and spray tray.
10
layer eggplant at bottom then pasta and sauce, then capsicum, pasta and sauce, pumpkin, pasta and sauce, spinach mix on top and sprinkle with parmesan.
11
bake 30-40mins.

1990

kcal

Calories

212

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large eggplant, sliced, 500 g frozen chopped spinach, 2 red capsicums, roasted, peeled and quartered, 1 kg butternut pumpkin, and more.

Yes, Vegetable Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Lasagne

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