After making loads of passata with the cheap tomatoes, I am now left with the task of using it up. Tonight I wanted to make a vegetable lasagne but how I envisioned it and how it plated up were 2 very different things. I used eggplant, capsicum and kale as the layers with a sweet potato, pumpkin and zucchini as the filling in between. Whilst it looked nothing like a lasagne with perfect layers it did taste scrumptious. When I took it to the table my kids questioned where was the "lasagne" I had promised hence my 9 year old called it Lasagne Fall Over! I liked that name. Please forgive its appearances because I know it didn't photo well but for a delicious meat free meal this was a winner and enjoyed by all (except the 9 year old who was unimpressed with the kale but ate it regardless!) Definitely serve this with a bread of some sort to mop up all the lovely sauces left behind. Eb x
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- 1 Egg Plant – sliced and grilled
- 2 red capsicums chopped grilled
- ½ bunch kale chopped
- 1 sweet potato diced
- ½ butternut pumpkin diced
- 1 zucchini diced
- 1 large jar of passata
- Tomato paste
- TMX stock
- 1 brown onion
- 1 garlic clove
- Big handful of fresh herbs chopped
- 1 qty EDC cheese sauce
- Extra cheese for top
Add potato and pumpkin to Varoma and cook for 12 minutes at Varoma Speed 4. You don’t want it to be cooked through just slightly softened. Set Aside with zucchini.
Add onion and garlic to bowl and chop on Speed 7 for 3 seconds. Add 20g oil and sauté for 5 minutes at 100deg Speed 1. Add herbs, passata, 2 big spoonfuls of tomato paste, 1 spoonful of TMX stock and about 200g extra water. Cook for 8 minutes at 100deg Speed 1.
Lay egg plant in bottom of casserole dish, top with ½ potato/zucchini/pumpkin mix. Pour some tomato sauce over the top. Lay capsicum on top followed by remaining potato/zucchini/pumpkin mix. Lay the kale on top and cover with remaining tomato sauce. Pour cheese sauce over the top and sprinkle some grated cheese on top.
Bake in 180deg until golden.