Summer Vegetable Lasagna
Ingredients
- 75 g frozen peas
- 15 g pine nuts ⓘ
- 15 g basil, leaves picked ⓘ
- 1 None garlic clove, crushed ⓘ
- 65 g Parmesan, grated ⓘ
- 160 ml olive oil ⓘ
- 800 g carrots ⓘ
- 1 None aubergine, thinly sliced lengthways ⓘ
- 200 g red and orange cherry tomatoes, halved
- 1 tbsp brown sugar ⓘ
- 2-3 tbsp balsamic vinegar ⓘ
- 4 tbsp butter ⓘ
- 4 tbsp plain flour ⓘ
- 300 ml milk ⓘ
- 200 g cream cheese ⓘ
- None None Zest and juice of 1 lemon ⓘ
- Pinch None grated nutmeg ⓘ
- 9 None lasagne sheets ⓘ
- 2 pkt (125g each) mozzarella pearls ⓘ
- 50 g Cheddar, grated ⓘ
- 2 tbsp breadcrumbs ⓘ
Instructions
- For pea pesto, cook peas in boiling, salted water for 3-4 mins then drain. Place peas, pine nuts, garlic, 1/3 cup Parmesan and 3-4 tbsp basil leaves in a food processor and blend until smooth, gradually adding 1/2 cup olive oil. Season then chill.
- For vegetable fillings, blanch carrots in boiling, salted water for 1-2 mins then drain. Working in batches, heat 3 tbsp oil in a large frying pan and saute eggplant for 3-4 mins, turning. Drain on paper towels. Heat 1 tbsp oil in a separate pan and saute tomatoes for 2-3 mins. Sprinkle with sugar and cook for 2 mins then deglaze pan with vinegar and season. Set aside.
- For bechamel sauce, melt butter in a saucepan, add flour then gradually add stock and milk. Add cream cheese, lemon zest and 1/2 the lemon juice. Bring to a boil and simmer, stirring, for 5 mins, until sauce thickens. Add nutmeg and season.
- Preheat oven to 400°F. Spread a little bechamel sauce over the bottom of a baking dish then spread carrot strips on top and top with more bechamel. Add a layer of lasagna then cover with tomatoes, mozzarella and 1/3 of the pesto. Add a layer of lasagna then eggplant and remaining bechamel. Place a final layer of lasagna on top and press down. Sprinkle with Cheddar, Parmesan and breadcrumbs then bake for 40-45 mins.
Nutrition & Diet Analysis (per serving)
1617
kcal
81% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).