Vegetable Lasagna

Lasagna is a favourite at our house but sometimes I feel like something different so for tonight I made myself a vegetable lasagna.  Enjoy 🙂

Vegetable Lasagna

Pasta

• 2 eggs
• 1 cup wholemeal flour

Process flour and egg in a food processor until dough is formed.  Remove dough and knead on a floured board until smooth.  Allow to rest on the bench for 10-15 minutes.  For lasagna sheets I do not use the pasta machine (I couldn’t be bothered 🙂 ) I simply roll out the dough until the desired thickness and then cut into sheets.

Sauce

• 2 tins pureed tomatoes (no sugar,no salt)
• 1 tablespoon garlic
• 1 small onion, thinly diced
• 1/4 cup basil leaves, thinly sliced

In a large non stick pan saute onion and garlic in 1 tablespoon of oil until softened.  Add tomatoes and simmer gently until sauce slightly thickens (4-6 minutes).  Stir through basil and any other herbs you would like to add.

Basic White Sauce

• 2 tablespoons butter
• 1 tablespoon wholemeal flour
• 1 1/2 cups milk

In a medium saucepan melt the butter.  Whisk in flour and continue to whisk until mixture darkens in colour.  Add milk and continue to whisk until mixture thickens (5-7 minutes).  As this is a basic white sauce you can add any flavours that you would like.  I add garlic, nutmeg and 2 tablespoons of grated parmesan cheese.

I used the vegetables that I had in the fridge (zucchini’s, mushrooms and pumpkin ) but you could use any vegetables you would like.  To make the lasagna I layered pasta, vegetables and sauce.  For the top layer I spooned over some basic white sauce and then sprinkled with mozzarella cheese.  Bake in a 180 degree oven until brown and crispy on top.  Serve with salad.