Roast Eggplant & Zucchini Lasagne
with Parmesan Cheese Sauce
- Milk
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Soy
Ingredients
1 packet
Passata
1 packet
Parmesan Cheese
(Contains: Milk;)
2
Zucchini
1 sachet
Garlic & Herb Seasoning
1
Eggplant
1 packet
Fresh Lasagne Sheets
(Contains: Eggs, Gluten, Wheat; May be present: Milk, Soy.)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Thinly slice eggplant and zucchini into rounds. • Place eggplant on lined oven tray, season with the salt and drizzle with olive oil (1/4 cup for 2 people / 1/2 for 4 people). Toss to coat. • Place zucchini on a second lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast veggies until tender, 15-20 minutes.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium heat. • Cook garlic & herb seasoning until fragrant, 1 minutes. • Add passata, the water* (for the red sauce) and a pinch of brown sugar. Cook until slightly reduced, 2-3 minutes. Season to taste.
• In a medium saucepan, melt the butter over medium heat. Add the plain flour and cook, stirring, until a thick paste forms, 1-2 minutes. • Reduce heat to medium-low, then slowly whisk in the milk and the water* (for the white sauce) until smooth. Simmer, stirring constantly, until slightly thickened, 1-2 minutes. • Remove from heat. Stir in shaved Parmesan cheese. Season generously with salt and pepper.
• Spoon roughly 1/4 of the red sauce into a baking dish, then top with a layer of roast veggies and a fresh lasagne sheet. Repeat with the remaining red sauce, roast veggies and lasagne sheets. • Finish with a lasagne sheet, then pour over the white sauce.
• Bake lasagne until golden, 20-25 minutes.
• Divide roast eggplant & zucchini lasagne between plates. Enjoy!
