OH! Magazine - Australian Version April 2016 | Page 16

( OH YUM )

PHOODIE’S RIDICULOUSLY
DELICIOUS VEGETARIAN LASAGNE
There’s lasagne, and then there’s lasagne. Enjoy this classic recipe,
which food blogger Phoodie has taken to deliciously new levels!

How to make them:
What you’ll need:
1 x 400g can Edgell Black Beans
2 red capsicums
2 zucchinis
2 small eggplants
Olive oil
1 small white onion
2 cloves garlic
2 large Portobello mushrooms
800g can tomatoes
Salt, pepper
40g butter
40g flour
1½ cups milk
Grated mozzarella and parmesan for topping
Fresh lasagne sheets – as many as desired
(personal choice as to more or less pasta)

TIP: Like all lasagnes, this is best made the
day before, stored in the fridge and
reheated the next day to develop flavour.
For more great ideas on how to add
vegetables to your meals, check out the
Edgell {+1} website

1. Chop the capsicums, zucchini and eggplants into 2cm cubes. Mix
together with one tablespoon olive oil, season and place (on a
baking paper lined tray). Cook in a preheated oven at 200°C for 20
minutes. Remove vegetables from oven and reduce heat to 180°C.
2. Meanwhile, cut onion into rings and sweat in a medium pan with
crushed garlic, a little oil, salt and pepper. Add chopped mushrooms
and stir. Once this has cooked for about two minutes – pour in
tomato, stir thoroughly.
3. Once oven vegetables are cooked, toss them into onion mix.
4. Add drained and rinsed Edgell Black Beans, taste and re-season.
5. To make the white sauce; melt the butter in a saucepan on a low
heat. Stir in the flour, a little at a time, once you have made this
‘paste’ take it off the heat and gradually whisk in the milk. Once
all whisked in put back on heat, continuously whisking, and allow
to come to a slow boil. You will see it will thicken up. Once
thickened, take off the heat and add grated cheese.
6. In a 22cm x 32cm lasagne dish, assemble the lasagne by spooning
some of the vegetable mix on to the bottom of the dish, add a
lasagne sheet on top, then add more vegies, then add another
lasagne sheet. Repeat until dish is almost full. Make the second
last layer a lasagne sheet and then your final layer all of the white
sauce. Cover with grated cheese (as much or as little as you like.)
Bake in a 180°C oven for about 40 minutes.
7. Serve with rocket/green salad.

YOU CAN CONTACT PHOODIE VIA:
Web: phoodie.com.au
Facebook: phoodieblog
Twitter: @phoodietweets
Instagram: @phoodiegram

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APRIL 2016 ( OH! MAGAZINE )