- 1 small eggplant
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 1/4 cup vegetable stock
- 2 cups mushrooms, sliced
- 14oz can chopped tomatoes
- 2 tbsp tomato paste
- 1/4 tsp ground fresh root ginger
- 1 tsp mixed dried herbs
- 10-12 sheets ready to use lasagne
- scant 1 cup cottage cheese
- 1 egg, beaten
- 2 tbsp freshly grated cheddar cheese
For the sauce:
- 1 1/4 stuck butter or margarine
- 1/4 cup all purpose flour
- 1 1/4 cups milk
- large pinch of grated nutmeg
- salt and ground black pepper
- Cut the aubergine into 1in cubes. Sprinkle with salt, leave for about 30 minutes and rinse. Put the onion and garlic into a pan with the stock. Bring to the boil, lower the heat, cover and cook for 10 minutes.
- Add the diced eggplant, sliced mushrooms, tomatoes, tomato puree, ginger and herbs. Bring to the boil, cover and cook for 15-20 minutes. Remove the lid and cook rapidly to evaporate the liquid by half.
- Make the sauce. Put the butter, flour, milk and nutmeg into a pan. Whisk together over the heat until thickened and smooth. Season to taste.
- Preheat oven to 400 °F. Spoon about a third of the vegetable mixture into the base of a 12 x 8 x 2in ovenproof dish. Cover with a layer of lasagne and a quarter of the white sauce.
- Repeat to make two more layers, then cover with the cottage cheese. Beat the egg into the remaining white sauce and pour it over the top. Sprinkle with the grated Parmesean and Cheddar. Bake for 25-30 minutes or until the top is golden brown.
Cook's Tip: Leave the lasagne to stand for 10 minutes before serving it. It will firm up slightly and will be easier to slice.
This recipe is courtesy of Roz Denny's new cook book entitled, Vegetarian Kids' Cookbook. (50 Tasty, Healthy and Great-Looking Dishes Every Child Will Love!)
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