Entree: Australia – Melbourne & Victoria – Vegetable Lasagna (Layered pasta casserole with mixed roasted vegetables, tomato ragu and creamy béchamel)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 1 hr 5 min

Additional 15 min

Total 2 hrs 5 min

Ingredients

- 12 no-boil lasagna sheets (or 12 traditional lasagna noodles, cooked), enough to make three layers
- 2 tbsp (30 ml) olive oil, plus 2 tbsp (30 ml) extra for roasting
- 1 medium eggplant, sliced into 1/4-inch rounds (about 1 lb / 450 g)
- 2 medium zucchini, sliced into 1/4-inch rounds (about 12 oz / 350 g)
- 1 red capsicum (bell pepper), seeded and sliced (about 6 oz / 170 g)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 medium yellow onion, finely chopped (about 6 oz / 170 g)
- 4 garlic cloves, minced (about 12 g)
- 2 cups (packed) fresh baby spinach (about 60 g)
- For the tomato ragu:
  - 2 tbsp (30 ml) olive oil
  - 1 medium onion, finely chopped (about 6 oz / 170 g)
  - 3 garlic cloves, minced (about 9 g)
  - 28 oz (800 g) canned crushed tomatoes
  - 2 tbsp (30 ml) tomato paste
  - 1/2 cup (120 ml) vegetable stock
  - 1 tsp (5 g) dried oregano
  - 1 tsp (5 g) dried basil
  - 1 tsp (5 g) sugar (optional, to balance acidity)
  - Salt and freshly ground black pepper to taste
- For the béchamel:
  - 4 tbsp (57 g) unsalted butter
  - 1/4 cup (30 g) all-purpose flour
  - 3 cups (720 ml) whole milk, warmed
  - 1/4 tsp (0.5 g) grated nutmeg
  - Salt and white pepper to taste
- Cheese and filling:
  - 1 1/2 cups (340 g) ricotta cheese
  - 1 large egg, beaten
  - 1 1/2 cups (170 g) shredded mozzarella
  - 3/4 cup (75 g) grated Parmesan or Pecorino
  - Fresh basil leaves for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the eggplant, zucchini, capsicum and mushrooms with 2 tbsp (30 ml) olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast until tender and lightly caramelized, about 20–25 minutes. Remove and set aside.
2. In a medium saucepan heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion and cook until softened, 5–7 minutes. Add the garlic and cook 1 minute more.
3. Add the crushed tomatoes, tomato paste, vegetable stock, oregano, basil and sugar to the pan. Simmer the ragu gently, uncovered, for 15–20 minutes until thickened. Season with salt and pepper to taste.
4. While the ragu simmers, make the béchamel: melt 4 tbsp (57 g) butter in a saucepan over medium heat. Whisk in 1/4 cup (30 g) flour and cook 1–2 minutes without browning. Gradually whisk in the warmed milk until smooth. Cook, stirring, until the sauce thickens and coats the back of a spoon, about 6–8 minutes. Season with nutmeg, salt and white pepper.
5. In a bowl combine the ricotta and beaten egg with a pinch of salt and 1/4 cup (25 g) of the Parmesan. Stir in the roasted spinach until evenly distributed.
6. Reduce oven temperature to 375°F (190°C). In a 9x13-inch (23x33 cm) lasagna dish spread a thin layer of tomato ragu on the bottom. Arrange a layer of lasagna sheets to cover (break sheets to fit if needed).
7. Spread 1/3 of the ricotta mixture over the pasta, spoon 1/3 of the ragu, add a portion of the roasted vegetables, drizzle 1/3 of the béchamel and sprinkle 1/3 of the mozzarella. Repeat two more times to make three layers, finishing with béchamel and the remaining mozzarella and Parmesan on top.
8. Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until bubbly and golden on top. Let rest 10–15 minutes before slicing.
9. Garnish with fresh basil leaves if desired and serve warm with a simple green salad and crusty bread.