Vegetarian Lasagne

Ingredients

For the vegetables

• 800 g (approx. 2 medium) sweet potatoes, cut into 3 mm thick slices
• 60 ml olive oil
• 1 tbsp fresh thyme leaves
• Sea salt, to season
• Freshly cracked black pepper, to season
• 280 g (approx. 2 medium) zucchinis, sliced lengthwise, 2 mm thick
• 9 lasagne sheets (instant)

For the tomato sauce

• 2 tbsp olive oil
• 1 medium brown onion, finely chopped
• 200 g sliced mushrooms
• 10 basil leaves, torn
• 3 cloves garlic, crushed
• 1 sprig thyme
• 2 x 400 g tinned chopped tomatoes
• 1 tbsp tomato paste
• 1 tbsp balsamic vinegar

Béchamel Sauce

• 80 g butter
• 80 g plain flour
• 1.1 lt milk
• ¼ tsp ground nutmeg, or to taste
• 1 egg (60 g), lightly beaten
• 200 g Parmesan cheese, grated
• 100 g mozzarella cheese, shredded

Method

1. Preheat the oven. Select BAKE / CONVECTION/200°C /12 mins and press start.
2. Place the sweet potatoes in a large bowl, toss in 1 tbsp of olive oil and sprinkle with half of the thyme. Season with salt and pepper.
3. Line the roasting pan with baking paper. Arrange L of the sweet potatoes in a single layer on the tray and bake in batches for 10–12 mins or until softened.
4. Set aside to cool. Use the same tray to bake the remaining sweet potatoes.
5. Pre-heat the oven. Select BAKE/ CONVECTION/200°C/12 mins. Place the zucchinis in a large bowl and toss with 1 tbsp of oil. Sprinkle with the other half of thyme, season with salt and pepper. Arrange L of the zucchini slices in the roasting pan. Place the pan into the oven and bake for 12 mins or until slightly soft. Remove the zucchini from the pan and set aside. Repeat with the remaining zucchini until all of it is cooked.
6. Meanwhile, heat the oil in a medium pan. Add the onions and cook, stirring, for 5 mins or until softened and translucent. Add the mushrooms, basil, garlic and thyme and cook, stirring, for 4 mins.
7. Add the chopped tomato, tomato paste and balsamic vinegar and bring to the boil. Reduce the heat and simmer for 5–10 mins or until the sauce has slightly thickened. Season with salt and pepper.
8. For the Béchamel sauce, melt the butter in a small saucepan. Add flour and cook, stirring for 2 mins or until the mixture begins to boil. Gradually add the milk, whisking constantly until the mixture returns to the boil and thickens. Simmer for 10 minutes. Stir through the nutmeg and season with salt.
9. Remove the sauce from heat and whisk in the egg and 100 g of the Parmesan cheese.
10. Place L of the tomato sauce in the base of a 7 cm deep, 3 lt capacity baking dish. Top with 3 lasagne sheets, half of the zucchini slices, half of the sweet potato and L of the Béchamel sauce. Repeat with 3 lasagne sheets, another L of the tomato sauce, remaining zucchini slices, sweet potato slices, and one third of the Béchamel sauce. Top with 3 pasta sheets, remaining tomato sauce and Béchamel sauce. Sprinkle with the remaining Parmesan cheese and mozzarella.
11. Place the wire rack in the in the bottom shelf of the oven.
12. Pre-heat the oven. Select BAKE/ CONVECTION/175°C/50 mins and press start.
13. When the oven is preheated, bake the lasagne in the oven for 50 mins or until the pasta is cooked.
14. Allow the lasagne to rest for 15 mins, and serve.