I got this recipe from allrecipes.com.au
Ingredients
1 Large eggplant diced
1 tsp Salt
3 Tbsp Olive Oil
1 clove garlic crushed
2 tsp Minced ginger
1 Medium carrot diced
1 Large brown onion diced
1 Small green capsicum chopped
1 Small red capsicum chopped
200 g Button mushrooms thinly sliced
400 g Can chopped tomatoes
2 Tbsp tomato paste
1 Tbsp Finely chopped oregano
300 ml Vegetable stock
150 g Baby spinach leaves
1 Cup Grated cheese
375 g Lasagna sheets (or make your own)
1/3 Cup Finely greated parmesan
Directions
Sprinkle eggplant with salt in a colander and stand for 20 minutes, Rinse under water, pat dry with paper towel.
Preheat oven to 180 degrees
Heat oil in large frying pan, add garlic, ginger, carrot and onion, cook stirring for 4-5 minutes or until onion is soft.
Add the eggplant and capsicum, cook stirring for 3-4 minutes.
Add the mushrooms, tomatoes, tomato paste, herbs and stock. Bring to the boil, reduce the heat to a simmer. Cover and cook for 30 minutes.
Stir in the spinach thoroughly and cook for further 2 minutes until the spinach is wilted.
Grate cheeses in thermomix and set aside
Make béchamel sauce from everyday cook book.
Stir cheddar cheese into béchamel sauce.
Pour a third of the béchamel sauce over the base of a 6 cup lasagne dish.
Cover with lasagne sheets.
Add half vegetable mix, béchamel, lasagne sheets etc.
finish with a layer of béchamel sauce.
Sprinkle Parmesan cheese over lasagne.
Bake in oven for 45 - 50 minutes
I made my own lasagna sheets using pasta roller.
We really enjoyed this and will definitely be making again.
