Definitions
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| INGREDIENTS | SERVES 15 | SERVES 36 | SERVES 72 |
|---|---|---|---|
| Polyunsaturated oil | 2 tbsp | 4 tbsp | 8 tbsp |
| Garlic cloves, crushed | 1 | 2 | 4 |
| Large onions, chopped | 1 | 2 | 4 |
| Celery sticks, chopped | 1 1/2 | 4 | 8 |
| Capsicum, seeded and chopped | 1 | 2 | 4 |
| Baby eggplants, chopped | 1 1/2 | 4 | 8 |
| Mushrooms, sliced | 80g | 210g | 420g |
| Medium carrot, peeled and chopped | 1 | 2 | 4 |
| Tomato paste | 120g | 290g | 580g |
| 810g can chopped tomatoes and juice | 1 can | 2 cans | 4 cans |
| Water (or vegetable stock) | 300mL | 780mL | 1.6L |
| Dried oregano | 2 tbsp | 4 tbsp | 8 tbsp |
| Cornflour | 1/4 cup | 2/3 cup | 1 1/3 cups |
| Reduced-fat milk | 625mL | 1.6L | 3.1L |
| Nutmeg | 1/2 tsp | 1 tsp | 2 tsp |
| Black pepper (to taste) | |||
| Reduced-fat cottage/ricotta cheese | 210g | 520g | 1kg |
| Reduced-fat tasty cheese | 100g | 260g | 520g |
| Instant lasagne sheets | 10 | 25 | 50 |
Method
- Set oven to 180°C
- Heat oil in a large pan. Add garlic, onion and celery – cook until softened
- Add capsicum, zucchini, eggplant, mushrooms and carrots
- Combine well, cover with a lid to cook gently for 10 minutes
- Stir in tomato paste, tomatoes and juice, water and oregano
- Bring to the boil, cover and simmer till vegetables are tender (20 – 30 minutes)
- Blend the cornflour with a little milk and add to remaining milk
- Transfer to a saucepan and bring to the boil stirring constantly till thickened and smooth
- Add nutmeg and pepper
- Pour approximately ½ cup of the sauce into the cottage/ricotta cheese and set aside
- Spread one third of the vegetable mixture on the base of a 23 cm x 33 cm lasagne pan
- Cover with 4 lasagne sheets
- Spread another third of the mixture over and spread the cottage cheese mixture over the top
- Continue with another layer of lasagne then the remaining vegetable mixture
- Pour the white sauce evenly over the top and sprinkle with grated cheese
- Bake 45-50 minutes until brown and bubbling
- Allow to stand before cutting into portions
