Along with being one of the oldest types of pasta, lasagna is one of the most loved and most versatile. There is much debate about where lasagna originated from, however, lasagna is traditionally associated with an Italian region called Emilia-Romagna. A recipe was created, published and soon after became a traditional Italian dish. Since then, the Italians have never looked back! Our take on this iconic recipe is a light, healthy, garden vegetable lasagna. It is filled with layers of spinach, pumpkin, zucchini, tomatoes, Béchamel sauce and mozzarella cheese.... simply delicious for all to enjoy!
Cooking Time: 40 mins
Prep Time: 40 mins
Cooking Type: Oven: Sauté, Simmer, Bake
Ideal for this: ST.900/SP1600
Functions: Convection/Fan Forced/Top + Bottom Elements + Fan (Thermowave Asssisted), Induction or Gas Cooktop
- 2 Tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 425g tin diced tomatoes
- 1 zucchini, grated
- 1 stick celery, slice finely
- 1 red capsicum, diced
- 400g butternut pumpkin, peeled, diced (2 cm cubes) and cooked
- 100g baby spinach, roughly chopped
- 2 Tablespoons tomato paste
- 10 basil leaves
- 2 sprigs fresh oregano
- 12 – 16 lasagna sheets (oven ready lasagna sheets/instant lasagna sheets)
- 2 – 3 cups tasty/mozarella cheese, grated
- 80g butter
- 6 Tablespoons flour
- 4 cups milk, heated
- 1 cup tasty/mozarella cheese, grated
- Preheat oven to 180 C. Grease tray.
- Mash cooked pumpkin. Leave to cool.
- Heat oil in large saucepan. Sauté diced onion and garlic. Onion should be transparent when cooked, garlic a light shade of pink.
- Add diced capsicum, grated carrot and zucchini and sliced celery. Stir over heat for a few minutes.
- Add tomatoes, tomato paste, basil and oregano. Stir over a low heat for around 10 minutes. Sauce must be moist but thick.
- Whilst sauce is simmering, make cheese sauce. In a medium saucepan, melt butter over low heat. Remove from heat.
- Add flour, stirring with wooden spoon until mixture is completely combined. Return to heat and slowly cook stirring continuously. Do not allow to brown. Once mixture bubbles add heated milk to mixture (roux), little by little, stirring after each addition, making sure the mixture is smooth. (Use a whisk if possible - no lumps!)
- Once the mixture is smooth and has thickened a little, add more milk and repeat until all milk is combined.
- Add cheese and stir until completely blended. Remove from heat.
To assemble Lasagna:
- Spread 4 tablespoons of tomato and vegetable sauce onto bottom of tray. Place single layer of lasagna sheets on top of tomato mixture. Spoon more (about 1/3) of the tomato mixture on top of the lasagna sheet. Spread mixture evenly, so complete layer of pasta is covered.
- Spoon about 1/3 of the cheese sauce on top and spread evenly. Sprinkle cheese on top.
- Cover with another single layer of lasagna sheets.
- Place all the mashed pumpkin over this layer, again spreading this mixture evenly. Place chopped spinach over pumpkin. Cover the spinach with another layer of cheese sauce. Sprinkle with cheese again.
- Add another layer of lasagna sheets. Cover the sheets with the remaining tomato sauce. Then cover with the remaining cheese sauce and a final sprinkling of cheese.
- Bake in oven for approximately 30 – 40 minutes or until cheese is golden brown and pasta is tender when tested with fork.
- Serve with crusty bread and salad.