lasagne

  • 2 large eggpants
  • 6 tablespoons olive oil
  • ¼ cup ginger, grated
  • 1 carrot, finely chopped
  • 1 celery stick, finely chopped
  • 100 g button mushrooms, sliced
  • 1 red capsicum, chopped
  • 810 g can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • ¼ cup chopped fresh basil
  • 250 g dried lasagne sheets
  • 350 g English spinach, chopped
  • ½ cup grated Parmesan
  • ½ cup grated Cheddar cheese

    • Bechamel Sauce

  • 60 g butter
  • ¼ cup plain flour
  • 2 cups (500ml) milk
  • 300 g ricotta cheese

Method:

  1. Slice the eggplants lengthways. Sprinkle with salt and set aside for 20 minutes. Rinse well and pat dry. Brush the eggplant slices lightly with half the olive oil. Cook under a preheated moderate grill until golden brown.
    Drain on paper towels.
  2. Heat the remaining oil in a large heavy-based pan. Add the ginger and cook over medium heat until oil is flavoured. Add carrot and celery and cook for 3 minutes. Add the mushrooms and capsicum; cook for 3 minutes, until the mushrooms are tender. Stir in the tomatoes, tomato paste, wine, vinegar and sugar. Bring to boi; reduce the heat and simmer, uncovered for 1 hour. Add the basil; set aside.

    3. Bechamel Sauce

  3. Melt the butter into a pan; ad the flour. Stir over low heat for 2 minutes, or until the mixture is golden. Remove the pan from the heat and gradually stil in the milk. Return to the heat and bring to boil, stirring constantly, until the sauce boils and tickens. Simmer for 2 minutes, add the ricotta and stir until smooth. Season with salt and pepper.
  4. Preheat the oven to moderate 180℃. Lightly grease a 12 cup (3 litre) ovenproof dish. Spread a thin layer of vegetable sauce over the base and top with a layer of the lasagne sheets. Build up with a layer of vegetable sauce, spinach, eggplant and Bechamel Sauce.
    Continue layering in the order, finishing with the Bechamel Sauce.
    Sprinkle the combined cheeses over the top and bake for 45-50 minutes, or until the lasagne is cokked and the cheese is golden brown. Leave the lasagne for 10 minutes before cutting.