Vegetable Lasagne - Breville Pizzetta Instructions For Use Manual

Vegetable lasagne

1 small eggplant, sliced lengthways
1
/ cup light olive oil
2
Vegetable Sauce:
2 onions, peeled, diced
125g mushrooms, sliced
1 red capsicum, diced
1
/ cup tomato paste
4
400ml prepared tomato pasta sauce
1 cup red wine
2 tablespoons pesto sauce
Béchamel Sauce:
80g butter
1
/ cup plain flour
4
2 cups milk
300g cottage cheese
1
/ teaspoon cayenne pepper
4
Salt and freshly ground black pepper, to taste
250g dried lasagne sheets
350g English spinach
1 cup tasty cheese, grated
1. Select the 'Grill' function and preheat for 5 minutes.
2. Brush both sides of the eggplant slices lightly with
oil and place into the baking pan.
3. Grill eggplant until softened and lightly browned,
turn once during cooking. 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.
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4-6
5. In a separate saucepan, melt the butter over
medium heat. Add the flour and cook for 2
minutes. Remove from the heat, gradually stir in
the milk, 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, if desired. Reserve
1 cup of Bechemel Sauce.
6. Lightly grease a 2-litre casserole dish. Ensure
casserole dish is a suitable type and size to use in
the Pizza Oven.
1
7. Spoon / cup of the vegetable sauce over the
2
base of the dish. Top with pasta 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 pasta sheets
and top with grated cheese.
8. Bake at 180ºC for 30-40 minutes or until cooked
and golden brown.
9. Remove from oven and allow to stand for 10 minutes.
Serve hot with green salad and crusty rolls.
R9