Roast Vegetable Lasagne with Rocket and Basil Pesto

Roast Vegetable Lasagne

Serves 8
Prep time: 20 mins
Cooking time: 1 hour 10 mins

Ingredients

500g butternut pumpkin, peeled and diced into 1cm cubes
500g sweet potato, peeled and diced into 1cm cubes
1 tbsp finely chopped rosemary
2 medium eggplants, diced into 1cm cubes
1 tub Yumi’s Choice Rocket and Basil Pesto
3 large fresh lasagne sheets
50g grated parmesan
50g grated tasty cheese
Olive oil
Basil leaves, to serve

TOMATO PROVENCAL

1 onion, finely chopped
2 cloves garlic, crushed
2 x 400g tins crushed tomato
Handful fresh basil
2 tsp dried oregano
Splash of extra virgin olive oil
Sea salt and freshly cracked black pepper

BECHAMEL

90g butter
90g plain flour
900ml milk
50g grated parmesan
50g grated tasty cheese
Sea salt and freshly cracked black pepper

Method

To make tomato provencal, combine all ingredients in a saucepan, bring to a boil then reduce heat to low and simmer for 20 mins.  Blitz in a blender until smooth.  

Preheat oven to 200ºc.  Toss pumpkin and sweet potato, oil and rosemary, season then spread over the tray and bake for 30-35 mins or until soft.

Toss eggplant with Yumi’s Choice Rocket and Basil Pesto and a little splash of olive oil.  Spread onto another baking tray and add to the oven for the final 20 mins of the pumpkin roasting.

To make béchamel, melt butter in a medium saucepan then add flour.  Cook, stirring over a low heat, 3 mins until light golden.  Remove from heat and gradually add milk, whisking, until all incorporated.  Return to low-medium heat, constantly stirring until simmering and thickened.  Stir in the cheeses and season to taste.

Grease a large casserole dish.  Layer ingredient as follows:

Lasagne sheet

Tomato provencal

Pumpkin and sweet potato mixture

Eggplant

Bechamel

Repeat one more time then end with lasagne sheet, remaining tomato provencal and grated tasty and parmesan cheese.

Drizzle with olive oil and bake 180ºC (uncovered) for 35-40 mins.  Allow to stand 10 mins before scattering with basil leaves to serve.

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