We made this family recipe on Channel 9’s The Briefcase and for me it represents family and togetherness. Everyone in the family can help construct it and when it comes out of the oven bubbling away it is so delicious and homely we just can’t stop eating it. So satisfying. If you don’t like some of the ingredients you can choose not to use them and instead add anything else you prefer. Same if you want to add meat to this dish feel free! Have to keep the family happy…
Family Vegetable Lasagne
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 brown onions, diced
- 1kg tomatoes, diced
- 1 teaspoon dried italian herbs
- salt and pepper to taste
- 1 teaspoon raw sugar
[Note: If you are too busy to make the tomato sauce you can always use a bottle of tomato passata!]
- Heat oil in a saucepan and fry garlic and onions for a few minutes until golden.
- Add tomatoes, herbs, ray sugar and cover with water. Season with salt and pepper
- Bring to the boil then turn down the heat to low and simmer for 30mins.
I always like to make a load of this sauce as it keeps the lasagne moist and stops it from drying out. If you have leftovers you can use on other vegetables during the week or freeze into portions for pasta dishes when the kids are hungry.
- 250g butter
- 1/1/4 cup plain flour
- 2.5L milk
- Melt butter in a saucepan over medium heat. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk.
- Bring to the boil. Reduce heat to medium. Cook, stirring, for 4 to 5 minutes or until mixture thickens. Season with salt and pepper.
- 2 x 250g lasagne pasta sheets
- 3 green zucchini, sliced
- 1/2kg button mushrooms, sliced
- 500g low fat cottage cheese
- 450g frozen chopped spinach
- 600g mozzarella, tasty, parmesan cheese mix, grated
- Preheat oven to 180 degrees and have ready a deep rectangle oven tray for the lasagne.
- Have all of the ingredients ready and prepared to construct the lasagne.
- Start with a ladle full of the tomato sauce and béchamel sauce as the base of the dish. Place the first layer of pasta onto the sauce.
- Then add a layer of zucchini, mushroom, spinach and cottage cheese. You can add a layer of cheese as well but make sure you leave enough for the top finish layer.
- Cover the cheese and filling with more tomato and béchamel sauces so that there is plenty of liquid so the lasagne doesn’t dry out.
- Continue steps 4 and 5 until you have done two or three layers, or until you have run out of vegetables. The sauces can be frozen for future use if they haven’t been used.
- On the last layer finish with the pasta, both sauces and finally cheese.
- Bake in a slow oven for at least 45mins. Be careful that the top doesn’t burn in the process. You can always cover with foil to protect the cheese but make sure it doesn’t touch the cheese otherwise cheese will peel off when you’re checking it.
- When the lasagne is done just let it rest on the bench until you’re ready to serve. Enjoy!