Vegetable lasagne

Step 1

Place lemon zest and garlic into mixing bowl and grate 20 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 2

Add lemon juice and ricotta and mix 10 sec/speed 3. Transfer into a bowl and set aside.

Step 3

Without cleaning mixing bowl, place all béchamel sauce ingredients into mixing bowl and cook 7 min/90°C/speed 4. Transfer into a jug, cover and set aside. Clean and dry mixing bowl.

Step 4

Place Parmesan cheese into mixing bowl and grate 10 sec/speed 10. Transfer into a bowl and set aside. Clean and dry mixing bowl.

Step 5

Place onion, garlic and chilli into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 6

Add oil and cook 3 min/100°C/speed 1.

Step 7

Add tomatoes, wine, basil, parsley, oregano, salt and pepper. Place Varoma dish into position and weigh sweet potato and add eggplant into it. Insert Varoma tray and weigh mushrooms onto it, then add zucchini. Secure Varoma lid and steam 15 min/Varoma/speed 1. Set Varoma aside.

Step 8

Add kale (optional) into mixing bowl, place Varoma back into position, secure Varoma lid and cook 2 min/Varoma/speed 2.

Step 9

Preheat oven to 180°C. Lightly grease a casserole dish (40 x 25 x 6 cm).

Step 10

Cover base of casserole dish with a thin layer of tomato sauce (approx. 3-4 tablespoons). Place a layer of lasagne sheets over sauce, cover with all of the eggplant, one-third of the reserved béchamel sauce and one-third of the tomato sauce.

Step 11

Cover sauce with another layer of lasagne sheets. Top with all of the zucchini, one-third of the tomato sauce and half of the lemon ricotta.

Step 12

Cover ricotta with another layer of lasagne sheets. Top with all of the sweet potato and one-third of the béchamel sauce.

Step 13

Cover béchamel with another layer of lasagne sheets. Top with all of the mushrooms and remaining béchamel sauce. Cover with remaining lasagne sheets and remaining tomato sauce. Top with remaining lemon ricotta, then sprinkle with reserved Parmesan cheese. Bake for 30-35 minutes (180°C), or until cheese is golden. Serve immediately with green salad.