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Recipe of the week November 2nd – Vegetarian Lasagna

This recipe was created by Chloe Willcock, a Harbourside Market shopper


1 medium sized eggplant, thinly sliced

500 grams kumara or pumpkin, cooked and mashed

1 onion, diced

3 cloves garlic, diced

2 zucchini, sliced

1 red pepper, sliced

200 grams mushrooms, sliced

400 gram can chopped tomatoes

2 tablespoons olive oil

2 tablespoons favorite Italian herbs

1 packet fresh lasagna sheets

¼ cup grated parmesan cheese

½ cup grated mozzarella cheese

White Sauce

50 grams butter

½ cup plain flour

2 ½ cups milk

¼ cup grated parmesan cheese

How to cook

White Sauce:

Melt butter in pan, add flour and stir until smooth.  Reduce heat and gradually add the milk while stirring continuously until sauce boils and thickens.  Finally stir in parmesan cheese and stir through until melted.

Preheat the oven to 180°C.  Grease an oven proof dish approx 20cm x 30cm.

Peel and cook kumara/pumpkin.  Mash or puree.  Heat the oil in pan.  Add onion and garlic and cook until onion is soft.  Add eggplant, zucchini, pepper and mushrooms.  Cook lightly.  Add chopped tomatoes and herbs.

Cover the base of prepared dish with a layer of lasagna followed by half the vegetable mixture.  Follow with a second layer of lasagna then half the kumara/pumpkin and half the white sauce.  Repeat with the remaining ingredients and finish with white sauce.  Sprinkle with parmesan and mozzarella.  Bake uncovered for about 45 minutes or until browned.

Serves 6-8

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