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Vegetarian Eggplant Lasagne

Vegetarian Eggplant Lasagne



  • Orgran Rice & Corn Mini Lasagne Sheets
  • (follow cooking instructions on the box)
  • 650 g eggplants (cut into 5 mm slices)
  • 4 tbs finely shredded basil
  • Olive oil (for greasing)
  • 30 g grated Parmesan cheese

Béchamel (White) Sauce

  • 1/3 cup Orgran All Purpose Plain Flour
  • 2 ½ cups skim milk
  • 1 garlic clove
  • 40 g sliced carrots
  • 2 tbs reduced fat spread
  • 1 large fresh flat-leaf parsley
  • Nutmeg

Tomato Sauce

  • 3 tsp olive oil
  • 1 crushed garlic clove
  • 250 g finely chopped onions
  • 1 tsp dried Organum
  • 825 g canned tomato pieces
  • Salt & black pepper (to taste)


Variation: To prepare the Lasagne in advance, assemble the dish, then cover loosely with foil and refrigerate until ready to cook.
Note: Eggplant slices are the ideal filling for this superb vegetarian Lasagne, which can be made a day in advance.
Preheat oven 180°C (356°F)
Lightly grease a 325 x 225 x 50mm or 13” x 9” x 2” ovenproof dish with oil

Method to make Tomato Sauce

  1. Heat the oil in a large saucepan over medium heat; add the onions and fry for 6-8 minutes, until softened, but not browned.
  2. Add garlic to the pan and cook for a further 1-2 minutes.
  3. Add tomatoes and oregano and bring to the boil then simmer, uncovered, for 45 minutes, stirring frequently, or until reduced by about one-third and then season to taste.
Method to make Lasagne
  1. Steam the eggplant single-layer batches for 4-5 minutes each batch, until softened. Put aside.
  2. Prepare Lasagne sheets as per instructions on the box.
  3. Place 2 sheets of pasta in the bottom of the dish and pour over a third of the tomato sauce. Sprinkle with basil.

Method to make Béchamel Sauce

  1. Pour the milk into a saucepan; add the carrots, clove and parsley.
  2. Bring to the boil.
  3. Remove the pan from the heat, cover and leave the mixture to infuse for 30-40 minutes.
  4. To complete the sauce, strain the infused milk and discard the flavourings.
  5. Melt the spread in a saucepan, stir in the flour and cook for 1 minute.
  6. Slowly whisk in the milk and bring to boil, whisking continuously until the sauce is thick enough to thinly coat the back of a spoon.
  7. Simmer for 3 minutes then add salt, pepper and freshly grated nutmeg to taste

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