Vegetable Lasagna

Method

1. 1Pre-heat the combi oven to 160°c on bake.
2. 2Slice the eggplant, pumpkin, zucchini about 0.5cm in thickness. De-seed the capsicums and quarter. Place them all into a large bowl and toss them in 50g of olive oil until thinly coated.
3. 3Lay these out onto combi trays and place them in the preheated oven until they start to soften.
4. 4Place a thick-bottomed pan on the stove top with 20g of olive oil, medium flame. Sauté the onions, leeks and garlic. Once soft, add the crushed tomatoes, tomato puree, mixed herbs and the salt and pepper. Reduce to a simmer for 10 mins on a low flame.
5. 5For the béchamel (white) sauce melt the butter in a thick-bottomed pan and then whisk in the flour, cook out for a further minute. Simmer the milk in a seperate thick-bottomed pan. Add the milk to the butter flour mix one ladle at a time, continually whisking until all the milk is added. Finish with a seasoning of salt, white pepper and nutmeg.
6. 6While both sauces are hot assemble the lasagne in a combi tray. Tomato sauce first, followed by a layer of dried lasagne sheets and mixed veg. Next a layer of tomato sauce with béchamel over the top then another layer of vegetables and lasagne. Repeat 2 more times. On the top do a thin layer of tomato and béchamel, mix together and finish with a layer of grated parmesan. Leave on the bench until the pasta has softened, test with a knife. Bake on 160°c for 25-30 mins.