Vegetarian Lasagna

(serves 6 to 8)

Adapted from Cookie & Kate and Recipe tin eats

Lasagna is one of those dishes that I feel take a bit of time to make but is so delicious and able to feed many people (or can be eaten for many meals). It's not something I feel I can do on a regular basis, especially with a toddler and a newborn but in other circumstances shouldn't take so long! In theory it's not a lot of work, just a bit time-consuming to prep.

This vegetarian version was designed to use up our giant zucchini that my husband grew (or let grow). Giant zucchini (between 1.5kg to 3kg!) are exciting but rather overwhelming and this dish is great for using up a lot of it! I was inspired by my friend Tara who is also into using lots of vegetables, thanks for the base recipe! 

Prep time: 90 minutes

Cooking time: 35 min

Ingredients
1 kg eggplant
1.5 kg zucchini (or even more if you are trying to use it up)

1.5  kg sweet potato

300g roasted red peppers, thinly sliced (or 1 kg red capsicum, roasted then skin removed)

375 g fresh (no boil) lasagna sheets

500 g shredded pizza cheese (or mix of tasty, mozzarella, parmesan, whatever you have)

Tomato sauce

1 brown onion

3 cloves garlic

50 g dried porcini mushrooms, rehydrated in water for 10 to 15 minutes

700 g passata

400 g chopped tomatoes

2 tsp Italian herbs

White sauce

500 g cottage (or ricotta) cheese

salt and pepper

Method

1. Preheat the oven to 180 C.

2. Slice the eggplant, zucchini and sweet potato into 1cm thick slices. Toss with olive oil and salt and roast for 30 to 40 minutes or until soft.

Using our huge zucchini!

3. Meanwhile, prepare the tomato sauce by finely dicing the onions and garlic. Heat a large saucepan on medium heat, add in a tablespoon of a oil then brown the onions, garlic and porcini mushrooms. Add in the passata, chopped tomatoes and herbs and season to taste with sugar (if needed), salt and pepper.

Note: If preparing in advance, you can stop after this and refrigerate for later that day or even the next day.

4. Using a food processor, whip the cottage cheese with salt and pepper and then add in half the zucchini to form a thick white sauce.

5. Assemble the lasagna by placing a layer of tomato sauce on the base of a large deep tray, then put a layer of lasagna sheets on top. Spread out the roasted vegetables including the capsicum, then top with half the tomato sauce and half the white sauce. Sprinkle a layer of cheese on top then top with a layer of lasagna sheets. 

Spread another layer of vegetables and the remaining white sauce, more cheese and then top with another layer of lasagna sheets. Finally, spread the last of the tomato sauce on and sprinkle cheese on top. 

6. Cover with foil and cook for 20 minutes, then uncover and cook for a further 15 minutes or until the cheese is all melted.

7. Let it rest for about 10 minutes, then serve warm, either on its own or with a side of salad or garlic bread!