Vegetable lasagne, egg plant, sweet pepper and pine nut
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- Number of Servings: 6
Ingredients
Directions
Serving Size:�6
(Serves 6)3 aubergines2 red peppers60g pine nuts1 tbsp olive oil2 garlic cloves, crushed800g chopped tomatoesSlug of balsamic vinegar400ml skim milk10g cornstarch, or as required70g of mozzarella, or your choice of cheese6 dried lasagne sheetsSmall bunch of basil, leaves pickedHeat the oven to 200C/400F/gas mark six. Prick the aubergines and put the aubergines and peppers on a lightly greased baking tray and bake for about 40 minutes until charred and collapsing in on themselves. Put the pine nuts in the oven for the last five minutes to toast.When the aubergines and peppers are cool enough to handle, scoop out the flesh of the aubergines and mash up any large pieces. Peel the peppers, remove the seeds and finely chop the flesh, then add to the aubergine.Heat the oil in a frying pan and saute the garlic for a minute or so. Add the aubergine and pepper mixture and fry for about 10 more minutes, stirring fairly frequently, until you have a thick pulp, then add the tomatoes and a generous slug of balsamic vinegar. Rinse out the tomato tins with a little water and add this to the pan as well. Bring to the boil, then simmer for about 10 minutes until reduced. Season to taste.Make a bechemele with milk and coronstarch, add half the cheese and the pine nuts.Spread bottom of lasagne with aubergine mixture, top with basil leaves, layer with pasta, bechemele cheese sauce, aubergene miture reserving bechemele for top.Sprinkle with the remaining cheese and bake for about 35-40 minutes until golden brown. Allow to cool for about 20 minutes before serving.
Serving Size:�6
Nutritional Info Amount Per Serving
- Calories: 270.0
- Total Fat: 13.5 g
- Cholesterol: 16.7 mg
- Sodium: 298.3 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.1 g
- Protein: 8.2 g