Name: Vegetarian kumara and sundried tomato lasagne
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: 650 gram kumara, cut into 1cm slices; 2 tablespoon olive oil; 1 onion, chopped; 3 fat cloves garlic, crushed; 1/4 cup sundried tomatoes, chopped; 1 capsicum, deseeded, chopped; 750 millilitre passata; 1/2 cup water; 1/4 cup tomato paste; pinch of sugar; 150 gram frozen spinach; handful of basil leaves; 1/2 teaspoon oregano; salt and pepper; 400 gram pack dried lasagne sheets; 1/4 cup cheddar cheese; Béchamel sauce; 2 tablespoon olive oil; 2 tablespoon plain flour; 600 millilitre milk; 3/4 cup grated cheddar cheese; 1/4 cup parmesan cheese; salt and pepper

Vegetarian kumara and sundried tomato lasagne

Vegetarians don't have to miss out on everyone's favourite comfort food! This kumara and sundried tomato lasagne recipe is packed full of so much flavour even carnivorous members of the family will love it

Serves 6

Prep

30M

Cook

45M

Total

1H 15M

Ingredients

650 gram kumara, cut into 1cm slices

2 tablespoon olive oil

1 onion, chopped

3 fat cloves garlic, crushed

1/4 cup sundried tomatoes, chopped

1 capsicum, deseeded, chopped

750 millilitre passata

1/2 cup water

1/4 cup tomato paste

pinch of sugar

150 gram frozen spinach

handful of basil leaves

1/2 teaspoon oregano

salt and pepper

400 gram pack dried lasagne sheets

1/4 cup cheddar cheese

Béchamel sauce

2 tablespoon olive oil

2 tablespoon plain flour

600 millilitre milk

3/4 cup grated cheddar cheese

1/4 cup parmesan cheese

salt and pepper

Method

Vegetarian kumara and sundried tomato lasagne

1.Preheat oven to 210°C. Brush kumara with 1½ tablespoons oil and roast for 20 minutes, turning once during cooking.

2.Heat remaining oil in a large frying pan, add onion, garlic, tomatoes and capsicum and cook gently until soft. Add passata, water, paste, sugar, spinach and herbs; season. Simmer for 10 minutes.

3.While the sauce is cooking, make béchamel sauce (see below).

4.Reduce oven to 190°C. Spread a quarter of tomato sauce in bottom of a lasagne dish, add a quarter of béchamel, a layer of kumara and a layer of lasagne sheets; repeat 2 more times. Finish with a layer of tomato sauce and béchamel. Scatter on cheese and bake for 35 minutes.

Béchamel sauce

5.Heat oil in a saucepan, stir in flour and cook gently for 1 minute. Gradually whisk in milk; stir until thick. Mix in parmesan and cheddar, season and set aside.

You need around 1½ large or 2 medium kumara for this recipe. Lasagne dishes vary in size so adjust your layers to suit the size of your dish. PER SERVE Energy 710kcal, 2975kj • Protein 26g • Total Fat 26g • Saturated Fat 8.7g • Carbohydrate 86g • Fibre 13.3g • Sodium 489mg

Note