Vegetable Lasagne Recipe

 A classic dish for any time of the year, absolutely delicious.

Veggie Lasagne Ingredients

• 2 medium red capsicums chopped
• 1 large eggplantcubed
• 2 medium to large zucchinis or 8 yellow squash
• 1 medium onion, finely chopped
• 1 clove garlic, crushed
• 2 Tbs Organic tomato paste
• 1 can organic chopped tomatoes
• Salt to taste
• Freshly ground black pepper
• Organic EXTRA VIRGIN olive oil
• Organic wholemeal spelt lasagne sheets

Veggie Lasagne Method

In a medium frying pan, cook onions and garlic until just soft. Add the eggplant, capsicums and zucchini and cook on medium heat until slightly softened. Add the can of tomatoes, tomato paste, 1/2 cup of purified water, salt and pepper. Bring to the boil and then turn down the heat and cover, simmering for 15 minutes. Meanwhile, prepare a cheese sauce and boil the lasagne sheets so these are ready to go.  

To assemble in the baking dish; layer the vegetables then the cheese sauce and finally the lasagne sheets. Repeat until 2 or 3 layers have formed. Bake in a moderate oven for 40 minutes with some grated cheese on top.

Standard cheese sauce: 1/2 cup flour, 2 cups milk, 60g butter (try olive oil) and 1 cup grated cheese. We recommend Paris Creek bio-dynamic cheddar cheese. Serve with a crisp green salad.

If you would like to use delicious, fresh organic vegetables for this recipe, you can have them conveniently home delivered! Check out our organic vegetables and organic grocery shopping aisles.