Recipe

Vegetarian Lasagna Recipe

Add Step-by-Step Photos	Wrigggit / All my dishes 5 months ago A quick and easy take on lasagna, and good for you too! Prep:15m Cook:10m Servings:4	Wrigggit
	vegetarian quick easy eggplant

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Ingredients

40g butter

2 tbspns plain flour

1 1/2 cups reduced fat milk

1/3 cup tasty cheese, grated

2 large fresh lasagna sheets

250g grilled eggplant, rounghly chopped

150g fresh ricotta cheese, crumbled

1/3 cup basil leaves, finely shredded

250g chargrilled red capsicum, roughly chopped

shaved parmesan, to serve

Directions

Heat butter in medium saucepan over medium heat. Add flour and whisk til well combined. Cook 1-2 mins or until bubbly. Remove from heat and slowly add milk, whisking continually until smooth. Return to heat and whisk til mixture comes to the boil. Add tasty cheese and reduce heat to low. Simmer 2 mins til thickened.

Cut lasagna sheets in half lengthwise and then cut each strip into 3 pieces crossways, forming 12 rectangular pieces.

Bring saucepan of water to boil, add pasta and cook 3 mins til tender. Drain and rinse under cold water.

Place a piece of pasta on each ovenproof serving plate. Top with chopped eggplant, crumbled ricotta, a little basil and cheese sauce. Place another sheet over filling. Spoon chopped capsicum onto pasta, then ricotta, basil and cheese sauce. Finish with a third sheet of pasta, and cover with cheese sauce again.....

Sprinkle with parmesan, basil and ground black pepper.

Pop into oven for 5-10 mins, or alternately you could microwave for 1-2 mins.

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