This veggie lasagne doesn’t use any pasta. We’re using zucchini and eggplant for the layers and packing it with even more veggies in between!
Ingredients
- 6 Tomatoes medium diced
- 2 Eggplants sliced lengthwise 2” thick
- 2 Sweet peppers medium diced
- 2 Zucchinis sliced lengthwise 2” thick
- 2 Onions medium diced
- 1 Garlic whole head, minced
- 1 can Cuisine Pineapple chunks
- ½ cup Tomato paste
- 1 ½ cups water
- 2 tbsp Oregano
- 4 Thyme sprigs
- 1 bundle Fresh Parsley finely chopped
- 2 tbsp Cuisine Brown sugar
- 2 cups Cuisine Full cream milk
- ½ cup Cuisine All purpose Flour
- ⅓ cup Butter
- 2 C Mozzarella cheese
- 2 tbsp Cuisine Soyabean Oil
- Olive oil - to drizzle
- Salt - to taste
- Black pepper -to taste
Instructions
- Preheat oven to 350 degrees and grease a 9x13”pan or a large casserole dish.
- Cut and prepare all vegetables as stated.
- On a tray, take the sliced eggplant and zucchini and drizzle with olive oil. Add salt, black pepper and garlic. Rub together until fully coated and set aside.
- In a medium pot add oil and sauté all diced vegetables. Starting with onion and garlic. Cook for 3 minutes and add the tomato paste. Mix well.
- Include the thyme, oregano, parsley, brown sugar and water. Bring to a simmer for 5 minutes. Note: be sure to taste for salt and pepper.
- To make cheese sauce firstly take a medium pot, melt the butter and whisk in the flour. Add the milk whisking vigorously. Include the 1C cheese, salt and black pepper.
- In a greased casserole dish place 2 ladles of vegetables and tomato then place the eggplant slices. Pour 2 ladles of cheese sauce on top. Next place the zucchini slices and 2 ladles of vegetables and tomatoes. Continue this process alternating the eggplant and the zucchini. Add the pineapple chunks on top of each layer of tomato and vegetables.
- Top off with mozzarella cheese and bake in the oven for 25-30 minutes.
- Garnish with some fresh parsley and serve hot.
- Enjoy!
Video
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