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Neil Perrys Vegetable Lasagne with Roasted Tomato Sauce
Recipe by Neil Perry
A delicious and satisfying Italian dinner, Neil Perry’s Vegetable Lasagne with Roasted Tomato Sauce is sure to impress the whole family
- Steps
- Ingredients
Ingredients
Roast Capsicum
Parmesan cheese sauce
Roast tomato sauce
Assembly
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Steps
- Preheat oven to 220°C.
- For the roast capsicum; Place capsicums and olive oil in a large bowl, season with thyme, salt and pepper. Place cut side down on a baking paper-lined oven tray and roast for 20-30 minutes or until blistered. Transfer to a bowl and cover tightly with cling film. Stand for 5 minutes to loosen skin. Peel and discard skin.
- For parmesan cheese sauce; Melt butter in medium saucepan, stir in flour; cook stirring for 1 minute. Add salt and pepper and gradually add milk, whisk until slightly thickened. Remove from heat, cool slightly. Add parmesan and ricotta and mix through.
- Stir in egg until combined. Season to taste. Cover with a round of baking paper so a skin doesn’t form.
- Preheat oven to 140°C.
- For roast tomato sauce; place quartered tomatoes, skin side down in a roasting pan, drizzle with 20ml olive oil and scatter with oregano, margoram, salt and pepper. Slow roast for 1½-2 hours or until slightly dehydrated. Cool slightly.
- Heat remaining 20ml olive oil in a saucepan; add onion, garlic and a pinch of salt and cook over low heat for 10-15 minutes or until onion is translucent.
- Chop tomatoes into 5mm dice, add to onion mixture with any juices and cook over medium heat until sauce is slightly thickened. If too thick add a little water; pass through a moulis or sieve to remove skin and seeds. Check seasoning and consistency, add a little extra olive oil and some pepper if desired.
- Place eggplant in a colander, toss with 5g sea salt and stand over a bowl to drain for 30 minutes. Rinse under cold water and pat dry. Brush both sides with a little olive oil and sear in a hot frying pan 1-2 minutes each side or until golden and tender. Remove to a board.
- Brush zucchini with a little olive oil and sear on both sides in the hot pan until zucchini is golden and tender. Remove to board and trim vegetables to fit dish.
- Bring a saucepan of water to the boil and cook lasagne sheets to almost al dente. Refresh in iced water and drain well. Cut pasta sheets into rectangles to fit dish.
- Lightly grease four 2-cup capacity (12x8cm ceramic dishes) with a little olive oil, line base and 2 long sides with a sheet of baking paper extending 3cm above both long sides.
- To assemble, place a piece of eggplant in the base of prepared dish, followed by a piece of pasta. Spread with parmesan cheese sauce, then top with a piece of roasted capsicum, then top with about 2 strips of zucchini, then a piece of roasted capsicum, followed by another pasta sheet, then parmesan cheese sauce and finally place another 2 strips of zucchini. Fold baking paper over and cover with foil.
- Repeat this process with the remaining lasagne. Bake at 180°C for 20 minutes until lasagne is tender.
