User Manual and Operating Guide
28
RECIPES
VEGETABLE LASAGNE
Makes 4-6 serves
INGREDIENTS
1 small eggplant, sliced lengthways
½ cup light olive oil
VEGETABLE SAUCE
INGREDIENTS
2 onions, peeled, diced
125g mushrooms, sliced
1 red capsicum, diced
¼ cup tomato paste
400ml prepared tomato pasta sauce
1 cup red wine
2 tablespoons pesto sauce
BÉCHAMEL SAUCE
80g butter
½ cup plain flour
2 cups milk
300g cottage cheese
¼ teaspoon cayenne pepper
Salt and freshly ground black pepper
250g dried lasagne sheets
350g English spinach
4 spinach leaves, washed, cooked and chopped
1 cup tasty cheese, grated
METHOD
1. Using the ‘Grill’ function, preheat the
oven for 5 minutes at 210ºC.
2. Brush both sides of the eggplant slices
lightly with oil and place into the baking
pan. Place into oven.
3. Grill for 10 minutes, turn over, grill for
another 10 minutes or until softened and
lightly browned. Remove from oven and
drain on paper towel.
4. Heat the remaining oil in a saucepan
over medium heat. Add the onion,
mushrooms and capsicum and cook for
3 minutes or until soft. Stir in the tomato
paste, pasta sauce, wine and pesto. Bring
to the boil, reduce heat and simmer for
20 minutes or until mixture thickens.
5. In a separate saucepan, melt the butter
over medium heat. Add the flour and
cook for 2 minutes. Remove from the
heat, stir in the milk gradually, return to
the heat and cook for 10 minutes or until
sauce boils and thickens. Add the cottage
cheese and simmer for 2 minutes. Season
with cayenne, salt and pepper. Reserve 1
cup of Béchamel Sauce.
6. Using the ‘Bake’ function, preheat the
oven for 10 minutes at 180ºC.
7. Lightly grease a 2-litre casserole dish.
Ensure casserole dish is a suitable type
and size to use in the oven.
8. Spoon ½ cup of the vegetable sauce
over the base of the dish. Top with
Lasagne sheets. Layer half the remaining
vegetable sauce, spinach, eggplant and
béchamel sauce, top with lasagne sheets.
Repeat with remaining ingredients.
Spread the reserved béchamel sauce
over the lasagne sheets and top with
grated cheese. Place into oven.
9. Reduce temperature to 160ºC. Bake
for 40 minutes or until cooked and
golden brown.
10. Remove from oven and allow to rest for
10 minutes.
Serve hot with green salad and crusty rolls.