Vegetarian Lasagna

• Pasta Sheets
• Mozzarella Cheese
• 3 Medium-sized Eggplants, thickly sliced length ways and lightly salted in a bowl for 15mins
• 2 Zucchini, thickly sliced length ways
• 1 brown onion, finely diced
• 3 cloves garlic, crushed
• 3 tbsp olive oil
• 1 punnet button mushrooms, quartered
• 1 tsp chili flakes
• 2 tbsp capers
• 1 tbsp dried basil
• 700g passata (1/2 filled with water after emptied, shaken and then added)
• Salt and pepper, to taste
• ½ cup flour
• 2 cups milk
• 1 tsp white pepper
• Pinch of salt

#IWD2022 #weeknightdinner #airfryer #healthy

Prepping the vegetables 1. Take your eggplant and drain the liquid once salted and pat dry 2. Oil both the eggplant and zucchini and (either on a chargrill or BBQ), lightly char and set aside for assembly.

Make the red sauce 1. Place your olive oil, mushrooms and salt and pepper into a saucepan on high heat until golden. Add your onion, garlic, chili flakes, dried basil and capers into the saucepan and turn to medium heat. Saute for 10mins. Then add passata and the additional water on low heat and cook for 20mins.

Make the béchamel 1. Add your milk, flour, salt and pepper into a saucepan and whisk on medium heat for approximately 8 mins until thick (coats the back of a spoon) 2. Once the flour is cooked out, set aside for assembly.

To assemble: 1. Take your vegetable base red sauce and place a thin layer on the bottom of inner basket of the Ultimate Fry Deluxe air fryer. Then a layer of white sauce, followed by even coverage of lasagne sheets. 2. Placed a mixed layer of your zucchini and eggplant 3. Repeat the process again (red sauce, white sauce, pasta, mixed vegetable) 4. Finish with a layer of red sauce, white sauce, and cheese. 5. Bake at 180C for approximately 30 mins or until golden brown on top