Roasted Eggplant, Spinach and Spiced Tomato Salsa Lasagna

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Roasted Eggplant, Spinach and Spiced Tomato Salsa Lasagna

Source: Orgran Everyday Health

 

 

1 packet Orgran Lasagna Sheets

2 medium eggplants, slice

1 red capsicum (bell pepper), sliced

500 grams (17 1/2 oz) frozen -OR- fresh spinach, chopped

1 clove garlic, crushed

1/4 cup walnuts, chopped (optional)

500 grams (17 1/2 oz) fresh -OR- canned tomatoes

1 tablespoon (4 tsp) olive oil

1 small onion, chopped

1/2 fresh chilli (optional)

1 tablespoon (4 tsp) sundried tomatoes, finely chopped

1 teaspoon oregano

salt and pepper to taste

1 quantity Mock White Sauce**

 

 

1. Brush eggplant and capsicum slices with olive oil and grill until

browned, turn and repeat on other side; put aside.

 

2. Saute garlic and walnuts in a little olive oil, add spinach and

salt & pepper, and cook a further 7 minutes; put aside.

 

3. Saute onion and chilli; add tomatoes, oregano, salt, pepper,

sundried tomatoes and roasted red capsicum

 

4. Cook approximately 15 minutes or until juice of the tomatoes has

reduced.

 

(Note: if using fresh tomatoes that are not very juicy 1/3 cup of

water should be added)

 

5. Place a layer of salsa into a baking tray and top with lasagna

sheets and a thin layer of Mock White Sauce.

 

6. Add layer of eggplant, topped with lasagna sheet and white sauce.

 

7. Then add a layer of spinach mixture, top with lasagna sheets and

white sauce.

 

8. Continue to alternated layers, finishing with tomato salsa.

 

 

Bake at 200 C (390 F) for 30 minutes.

 

 

** The recipe for Mock White Sauce that was supposed to be in the

magazine seems to be missing so use your favourite recipe for white sauce.