Preparation Time: 35 Minutes..... Cooking Time: 1 hour 20 Minutes (plus Standing Time)
3 medium eggplants (900g)
¼ cup (60ml) olive oil
4 medium red capsicums (800g)
750g jar bottled pasta sauce
250g packet instant lasagne sheets
250g mozzarella cheese, sliced
1/2 cup (75g) shelled pistachios
1 cup firmly packed fresh basil leaves 1/3 cup (8OmL) olive oil 2 cloves garlic, crushed
2 tablespoons grated Parmesan cheese
1/3 cup (50g) white plain flour
21/2 CUPS (625ml) milk
1/2 CUP (40g) grated Parmesan cheese
Oil 6cm-deep rectangular 3.5 litre (14-cup) ovenproof dish.
2- Cut eggplants into 1 cm slices; place slices in colander, sprinkle with salt stand 20 minutes. Rinse slices under cold water; drain on absorbent paper
3- Brush eggplant slices with oil; place in single Layer on 2 oven trays. Bake in moderately hot oven 40 minutes or until browned and tender.
4- Quarter capsicums, remove and discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes, peel away skin; cut capsicum pieces into thick strips.
5- Spread 1/3 of the pasta sauce into prepared dish. Top with 1/3 of the lasagne, another 1/3 of the sauce, 112 the eggplant, 112 the cheese, another 1/3 of the Lasagne, then remaining sauce, capsicum, cheese, Lasagne and eggplant. Spread pistachio pesto over eggplant; top with white sauce.
6- Cover Lasagne with foil; bake in moderate oven 30 minutes. Remove foil; bake 30 minutes or until lightly browned. Stand 5 minutes before serving.
Pistachio pesto Blend or process all ingredients until pureed.
White sauce Heat butter in medium pan; cook flour, stirring, until mixture thickens and bubbles. Gradually stir in milk; stir until mixture boils and thickens. Remove from heat; stir in cheese.
recipe can be made a day ahead
store covered, in refrigerator
freeze not suitable
microwave lasagne is suitable
per serve 52g fat; 3508kJ