Ready Time: 2 hrs 40 mins

Preparation Time: 40 mins

Cooking Time: 2 hrs

Serves: 4-6





  1. Using the ‘Grill’ function, pre-heat the oven on 230°C for 10 minutes.
  2. Brush both sides of the eggplant slices lightly with olive oil and place onto the baking tray and grill for 10 minutes on each side or until softened and lightly browned. Remove from the oven and place on paper towel.
  3. Heat the remaining oil in a saucepan on medium heat. Add the onions, mushrooms and capsicum and cook for 3 minutes or until soft, without colour. Stir in the tomato paste, passata, wine and pesto and bring to the boil then reduce the heat and simmer for 20 minutes or until the mixture thickens.
  4. Place the milk in a separate saucepan and warm it – do not boil.
  5. Place a another saucepan on a medium heat and add the butter. When melted, add the flour and cook for 2 minutes, constantly stirring. Take off the heat and stir in the milk gradually. Return to the heat and cook for 5-10 minutes or until the sauce boils and thickens. Add the cottage cheese and simmer for 2 minutes. Season with cayenne, salt and pepper. Put aside 1 cup of béchamel for the top.
  6. Pre-heat the oven on 230°C using the Bake function for 10 minutes.
  7. Lightly grease a 2L oven suitable casserole dish.
  8. Spoon ¼ cup of the vegetable sauce over the base of the dish. Top with lasagne sheets. Layer half the remaining vegetable sauce, spinach, eggplant and béchamel sauce, top with lasagne sheets. Repeat with the remaining ingredients.
  9. Spread the reserved béchamel sauce over the top of the lasagne and sprinkle with the grated cheese. 
  10. Reduce the heat to 180°C and place the assembled lasagne into the LOV560 oven. Bake for 40 minutes or until cooked and golden brown.
  11. Remove from the oven and let rest for 10 minutes.
  12. Serve with a green salad and crusty rolls.