Vegetarian lasagna

1. 1

   Tomato base Saute half a finely chopped brown onion, add chopped basil, parsley oregano and tomatoes.

2. 2

   Salt, pepper and sugar to taste.

3. 3

   Vegetables Roast pumpkin in 2cm thick slices until soft.

4. 4

   Cut eggplant into 2cm thick slices, rub with salt on both sides and wait for half an hour.

5. 5

   Rince and dry eggplant slices, and fry with a small amount of oil on both sides until very soft.

6. 6

   Spinach and ricotta Blanch spinach and squeeze dry.

7. 7

   Roughly chop spinach.

8. 8

   Saute half a finely chopped onion with crushed garlic.

9. 9

   Combine chopped spinach, onion, garlic and ricotta cheese in a bowl.

10. 10

    Cheese sauce Melt butter in a saucepan, remove from heat and stir in flour.

11. 11

    Stir over a low heat for 1 to 2 minutes.

12. 12

    Remove from heat and add milk VERY gradually.

13. 13

    When all milk is added return to heat until hot, add beaten egg and tasty cheese, stir until melted.

14. 14

    Layers

15. 15

    Bake Cover with foil and bake at 200C for about 45 minutes [or until hot through], remove foil and cook at 150C for 10 to 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.