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Vegetable Lasagne

This is a very simple recipe that can be cooked gluten free as well.

White Sauce
1 tablespoon of butter
1 tablespoon of plain flour
1 cup of milk
1/2 a cup of grated tasty or mozzarella cheese
1 teaspoon of grated nutmeg
Salt and pepper to taste

2 tablespoons of olive oil
1 red capsicum, finely sliced
1 green capsicum, finely sliced
1 medium eggplant, cut into 1 cm slices
100 grams of pumpkin, cut into thin slices
1 cup of baby spinach leaves
500 gram jar of pasta sauce
White sauce (from above)
4-5 sheets of lasagne (this can be Gluten Free)
1/4 of a cup of grated parmesan cheese
1/2 a cup of basil pesto (see note:)

Simmering time on the stove top: 20 minutes
Thermal Cooking time: 2 hours minimum

White Sauce
1. Melt the butter in a saucepan, add the flour and stir until smooth. Add the milk and stir until boiling and the sauce thickens. Remove from the heat and stir in the seasonings and cheese.

1. Heat 1 tablespoon of oil in the inner saucepan over a med-low heat and stir fry the capsicum until soft. Remove and place to one side.
2. Add the pumpkin (more oil if necessary) and gently saute until starting to soften. Remove to one side.
3. Add the remaining oil and gently fry the eggplant slices a few at a time, until starting to turn golden brown and soften.
4. Lightly oil the Bain Marie or a cake tin. Spoon 1/3 of a jar of pasta sauce over the base. Place a layer of lasagne sheets over this (you will have to break up the sheets)
5. Follow with a layer of 1/3 of the white sauce, then a layer of each of the fried vegetables.
6. Repeat these layers again, then a layer of pasta sauce, lasagne sheets and white sauce.
7. Spread a layer of pesto over the white sauce and sprinkle with parmesan.
8. If you are using a cake tin place a suitable height trivet in the base or a fold of Alfoil for the 3 litre, this is not required if you are using the Bain Marie.
9. Pour enough hot water into the saucepan to come 2/3 rds the way up the sides of the cake tin or to come into contact with the base of the Bain Marie (just so that it doesn't float)
10. Bring the water to the boil and turn down the heat to a simmer, simmer for 20 minutes with the lid on.
11. Transfer the saucepan into the outer container for a minimum of 2 hours.
12. Serve with a fresh tossed green salad

You can use any commercial pesto or try making your own.
The following recipe is one of our family favourites and I usually make a large batch for family occasions.
The quantities can be varied according to taste.
Pistachio Pesto
Blend together
1 cup of shelled pistachios
1 large bunch of fresh basil
1/3 of a cup of virgin olive oil
2 cloves of garlic, crushed
1/2 a cup of grated parmesan cheese.