eat in
Vegetarian lasagna
with roast aubergine and sweet pepper sauce When aubergines are cheap and in season, Ina Paarman oven roasts them for this recipe. We also freeze the cooked aubergines flat in layers to be defrosted when needed in stews, vegetable curries and to make this excellent lasagne.
March/April 2012
32
www.salivelife.co.za
Serves 6 Filling 4–5 large aubergines cut into 1½ cm thick slices Ina Paarman's Seasoned Sea Salt Olive oil Pasta 1 packet lasagne sheets (This recipe uses 12 of the sheets) Sweet Pepper Sauce 1 x 400 g Ina Paarman’s Roast Pepper Pasta Sauce Cheese Sauce 4 T (60 ml) Ina Paarman's White Sauce Powder 4 T (60 ml) cold water 2½ cups (625 ml) milk 2 T (30 ml) butter ½ cup (125 ml) grated cheddar cheese To assemble 1 x 250 g smooth cottage cheese ¼ cup (60 ml) grated Italian hard cheese or pecorino cheese ¼ cup (60 ml) fresh breadcrumbs 2 T (30 ml) melted butter or olive oil Position the oven shelf in the middle position. Preheat the oven to 200°C. Line a large baking sheet with baking paper. Drizzle and smear with a little olive oil. Arrange aubergine slices on prepared baking sheet. Season the slices, very lightly, on one side only with Seasoned Sea Salt and then drizzle generously with olive oil. Bake for 25 minutes until nicely browned. Soak the lasagne sheets for 2–3 minutes in hot tap water. This improves the tenderness of the pasta and reduces the baking time. Spread sheets out on a clean drying up cloth. Mix the White Sauce Powder with the cold water. Bring the milk nearly to the boil, add the white sauce slurry – stir until thickened. Add butter and ½ cup of grated cheese.