Love that lasagne

BY JUDITH SUTTON

This protein-rich vegetarian lasagne is loaded with colourful summer vegetables, a rich (canned) tomato sauce and a flavoursome cheese sauce.

It makes a generous flat or family-sized serving. Any leftovers could be used cold in a lunchbox, reheated for brunch, or frozen.

Eggplant and red kidney bean lasagne

First, cook 300g lasagne, as per packet instructions, and drain.

Tomato vegetable sauce:

1/4 cup olive oil

1 large coloured pepper, diced

1 medium courgette, sliced

250g eggplant, diced

1 tsp hing (asafoetida)

2 fresh bay leaves

Freshly ground black pepper

1 1/2 tsp salt

2 tsp each dried basil and oregano

Pinch chilli powder

1/2 cup sundried tomatoes in oil, diced

600g tomato puree

400g can diced tomatoes

1 tsp brown sugar

400g can red kidney beans, drained and rinsed

Optional: 2 handfuls each pitted kalamata olives and basil leaves

Cheese sauce:

1/2 cup vegetarian cheddar cheese (free from animal rennet), grated

250g lite sour cream (gelatine- free)

400g ricotta (gelatine-free)

Pinch of salt

2 tsp flour

Topping:

1/2 cup grated cheddar cheese (free from animal rennet)

Garnish (optional):

Handful each of fresh basil and kalamata olives

First, the tomato sauce. Heat the olive oil in large pot, add the pepper, courgette, eggplant, hing and bayleaf and saute for 4-5 minutes. Add the seasonings, sundried tomato, diced tomatoes and puree. Stir to combine, then cover, reduce heat to a low simmer and cook for 10 to 15 minutes. Add brown sugar, red kidney beans, kalamata olives and fresh basil and then stir to combine.

Next, the cheese sauce. Combine cheddar, ricotta, sour cream, salt and flour and mix to combine. Spread half the tomato sauce over the bottom of a lasagne dish or deep oven-proof pan, cover with half the pasta and then pour over half the cheese sauce. Repeat the layering process. Sprinkle over the grated cheese, cover the dish and bake for 30 minutes. Remove the cover and return to the oven for 10 minutes to colour. Garnish with olives and basil, and serve.

- © Fairfax NZ News