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Char-grilled vegetable lasagne

Ingredients

  • 2 red capsicums, seeded, quartered
  • 500g kumara, peeled, thinly sliced
  • 1 large eggplant, thinly sliced
  • 375g packet fresh lasagne sheets
  • 700g jar pasta sauce
  • basil leaves to serve
  • White sauce
  • 60g low fat spread
  • ¼ cup plain flour
  • 2 cups low fat milk
  • 1/3 cup grated low fat cheese
  • Makes 8

Char-grilled vegetable lasagne

  • Serving size: Serves 6
  • Cooking time: More than 1 hour
Method

Preheat oven to moderate, 80°C. Lightly spray an 8 cup baking dish with oil. Preheat a char-grill on high.

Char-grill capsicum, skin-side up for 10 minutes until it blisters and blackens. Cover capsicum pieces in plastic wrap for 10 minutes. Peel away skin. Cut flesh into strips.

Char-grill kumara and eggplant for 2-3 minutes each side, until tender. Set aside until required.

White sauce

Meanwhile, melt spread in a medium saucepan on high. Stir in flour and cook for 1 minute. Remove from heat. Gradually whisk in milk until smooth. Return to heat and cook, stirring, for 5-6 minutes, until sauce boils and thickens. Season to taste. Remove from heat and stir cheese through.

Place a lasagne sheet on the base of prepared dish, trimming to fit. Spread over half pasta sauce. Layer with half vegetables.

Cover with a second lasagne sheet, remaining pasta sauce and vegetables. Top with a final lasagne sheet. Spread over white sauce.

Cover loosely with foil and bake for 25 minutes. Remove foil and bake, uncovered, for a further 15-20 minutes until golden. Set aside 5 minutes before serving topped with fresh basil leaves.

Top tip

Leftover lasagne sheets can be frozen for up to 3 months. Wrap tightly in plastic wrap to prevent freezer burn.

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