If you're looking for a meal packed with vegetables, try this vegetarian lasagne recipe from OzHarvest founder, Ronni Kahn.
Preheat the oven to 180C. Grease a 30cm x 23cm x 6cm baking dish.
For vegetable ragù, place a large saucepan over a medium heat, add the olive oil, onion and garlic, sauté until soft. Add the parsley, tomato paste and bay leaves, season with salt and pepper and continue to cook for a minute. Add the lentils, mushrooms and red capsicum and sauté for a few minutes more.
Add tomatoes, water and a pinch of sugar, and simmer for 10–15 minutes, until slightly reduced. Remove from heat. Check seasoning.
For béchamel sauce, melt the butter in a saucepan over a low heat, add the onion and sauté until soft. Add the flour, stirring continuiously for a few minutes. Slowly add the warm stock, stirring until smooth after each addition. Add beaten egg yolks (reserve the egg whites for use in an omelette or meringue) and cook gently for 10 minutes, stirring continuously. Season. Remove from heat.
To assemble, place a layer of lasagne sheets (using about a third of it) on the base and cover with half of the ragù. Cover this with one-third of the Béchamel sauce. Repeat these layers.
Bake for 30 minutes or until golden on top. Remove from oven, sprinkle with parmesan and return to oven for another few minutes to melt and brown the cheese. Serve hot with a fresh green salad.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more great recipes like this, get your copy of The Great Australian Cookbook here.
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