Roasted Vegetable and Kale Lasagne
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Servings
4 - 6
Prep Time
30 minutes
Cook Time
25 minutes
Ingredients
-
½ bunch kale, stems removed* -
2 zucchinis, thickly sliced lengthways -
1 onion, cut into wedges -
1 red capsicum, thickly slices in strips -
500g pumpkin, chopped into cubes -
3 cloves garlic, crushed -
1 tsp Italian herbs -
400ml passata or pasta sauce of choice -
Salt & pepper to season -
Olive Oil -
4-6 lasagne sheets (GF varieties available) -
1 Tbsp plain flour (I use wholemeal) -
1 Tbsp butter -
Nutmeg -
100g mozzarella or cheddar cheese -
20g Parmesan
-
300ml milk of choice
White Sauce
Directions
Place zucchini, onion, capsicum and pumpkin on a lined baking tray and toss with oil, herbs, crushed garlic, salt & pepper, and bake at 180°C for 15-20min until just cooked. Meanwhile, roughly chop kale leaves and steam for 5min so they reduce in size and remove from heat. Prepare the white sauce by heating butter and plain flour in a small saucepan, stirring until melted and smooth. Pour in the milk and stir occasionally until thickened before adding the mozzarella cheese and a sprinkling of nutmeg to taste. Remove from heat & cover until needed. Remove the vegetables from the oven and toss the kale through gently to combine the flavours. In a rectangle baking dish, start by layering some pasta sauce, followed by a layer of lasagne sheet/s, then half the vegetable mix, another lasagne sheet/s, then pasta sauce and remaining vegetable mix. Finally, cover with last of lasagne sheet/s and carefully pour over the white sauce, topping with parmesan and a little more mozzarella cheese if you wish. Bake in the oven for 25-30min on 180°C. Serve with a garden salad.
Recipe Note
*Use the remainder of the kale sauteed with oil & garlic to add to salads or combine with scrambled eggs for a nutritious breakfast.