- 2 large eggplants, thinly sliced crossways
- 4 zucchini, trimmed, thinly sliced lengthways
- Olive oil spray
- 9 dried curly lasagne sheets
- 500g bought roasted red capsicum, drained
- 55g (3/4 cup) fresh breadcrumbs
- 2 tablespoons pine nuts
- 2 tablespoons shredded parmesan
- Fresh basil leaves, to serve
- Balsamic glaze, to serve
- 100g butter
- 150g (1 cup) plain flour
- 1L (4 cups) milk
- 100g blanched almonds, toasted
- 285g btl roasted red capsicum, drained
- 2 slices white bread, toasted, torn into large pieces
- 2 garlic cloves, coarsely chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon sweet paprika
- 60ml (1/4 cup) olive oil
- Step 1Heat a chargrill on medium. Spray eggplant and zucchini with oil. Cook one-third of the eggplant for 2-3 minutes each side or until tender. Transfer to a plate. Repeat, in 3 more batches, with remaining eggplant and zucchini.
- Step 2To make the bechamel, melt the butter in a saucepan over medium heat until foaming. Add flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly until smooth. Place the pan over medium heat and cook, stirring constantly, until the sauce thickens. Cover the surface with plastic wrap to stop a skin forming.
- Step 3To make the romesco, process the almonds, capsicum, bread, garlic, vinegar and paprika in a food processor until smooth. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick.
- Step 4Cook one-third of the lasagne sheets in a large saucepan of salted boiling water for 4-5 minutes or until tender. Use tongs to transfer lasagne sheets, 1 at a time, to a baking tray. Halve crossways. Repeat, in 2 more batches, with remaining lasagne sheets.
- Step 5Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place 6 lasagne pieces, about 2cm apart, on the tray. Divide one-third of bechamel among pieces. Top with half the eggplant, zucchini and capsicum. Top with romesco. Top with another 6 lasagne pieces, half the remaining bechamel and the remaining eggplant, zucchini, capsicum, lasagne pieces and bechamel to make 6 stacks.
- Step 6Combine the breadcrumbs, pine nuts and parmesan in a bowl. Sprinkle over lasagne stacks. Bake for 20 minutes or until golden. Top with basil. Drizzle over balsamic glaze.
- High fibre
- Low carb
Variations: Chicken, leek and bacon lasagne: Omit the eggplant, zucchini, capsicum and balsamic glaze. Heat olive oil in a frying pan over medium-high heat. Add thinly sliced leeks, crushed garlic, and bacon, cut into thin strips, and cook until the leek is soft. Stir in shredded barbecued chicken. Layer the lasagne pieces, bechamel, chicken mixture and romesco to make 6 stacks. Bake the lasagne following the recipe.
Salmon & dill lasagne: Omit the eggplant, capsicum, breadcrumbs, parmesan, basil, balsamic glaze and romesco. Replace bechamel with a mixture of ricotta, chopped fresh dill and chopped shallots. Toast the pine nuts. Cook salmon fillets in a frying pan over medium heat for 4-5 minutes each side. Flake into pieces. Combine salmon and grilled zucchini in a bowl. Layer lasagne pieces, and ricotta and salmon mixtures to make 6 stacks. Don’t bake. Top with pine nuts. Drizzle over whisked lemon juice, extra virgin olive oil, Dijon mustard and sugar.
Pesto, asparagus and sweet potato lasagne: Omit the breadcrumbs and toast the pine nuts. Replace the eggplant with thinly sliced sweet potato. Replace the zucchini with halved blanched asparagus. Replace the romesco with basil pesto. Replace the bechamel with mascarpone. Layer the lasagne pieces, mascarpone, grilled vegetables and basil pesto to make 6 stacks. Don’t bake. Top with pine nuts.
- Author: Michelle Southan
- Image credit: Brett Stevens
- Publication: Australian Good Taste