Easy recipe Vegetarian Lasagne with Zucchini and Tomatoes

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two tbsp Coles Olive Oil about one small Brown Shallot, finely chopped three cloves Garlic, minced two large sprigs Fresh Thyme about one Bay Leaf about one cup Dry White Wine about one kg Truss Tomatoes, coarsely chopped To make the tomato sauce: Heat the oil in a large heavy based saucepan over a medium heat. Add the shallots and garlic and sauté for about one to two minutes or until tender. Add the thyme (Recipes by ingridients thyme) and bay leaf. Add the white wine and reduce until almost dry, then add tomatoes and bring to a simmer. Vegetarian Lasagne with Zucchini and Tomatoes. Simmer gently uncovered over a medium to low heat, stirring occasionally, for about about fourty minutes or until the tomatoes break down to form a chunky sauce (you may need to add a little water (Recipes by ingridients water) during the cooking process if the sauce thickens too much). Season to taste with salt and pepper and remove the bay leaf and thyme (Recipes by ingridients thyme) sprigs and discard. While the sauce is simmering, preheat char grill or grill pan on medium high heat. Rub the sliced zucchini on both sides with the olive oil and season with salt and pepper. Working in batches, grill the zucchini for about one to two minutes per side or until slightly charred and nice grill marks are achieved. Remove the zucchini from the char grill to a plate and reserve. To make the béchamel: Melt the butter in a heavy based medium saucepan over medium low heat. Add the flour and stir with a wooden spoon for three minutes or until the flour and butter have formed a uniform mixture. Vegetarian Lasagne with Zucchini and Tomatoes. Slowly add the milk (Recipes by ingridients milk) and stir constantly with a whisk until the sauce is smooth. Vegetarian Lasagne with Zucchini and Tomatoes. Add. thyme (Recipes by ingridients thyme) Vegetarian Lasagne with Zucchini and Tomatoes. Bring the sauce to a simmer and cook stirring constantly for about five to about ten minutes, or until the sauce is smooth and thick and the starchy taste of the flour has been cooked out. Add about twenty-fiveg of the parmesan and one hundred and fiftyg of the cheddar to the béchamel and stir until combined well. Season the sauce to taste with a little nutmeg, salt and pepper and remove thyme (Recipes by ingridients thyme) sprig and discard. To assemble the lasagne: Preheat oven to one hundred and eighty°C. In a about twentycm by about twentycm baking dish, spoon about ½ of the tomato sauce onto the bottom of the baking dish in an even layer and top with a layer of, pasta (Recipes by ingridients pasta) cutting the lasagne sheets as needed to fit. Lay a single layer of the grilled zucchini over the top of the lasagne sheets and spoon one third of the béchamel over the zucchini. Lay another layer of pasta (Recipes by ingridients pasta) over the béchamel and a single layer of zucchini over followed by the remainder of the tomato sauce. Cover with another layer of pasta (Recipes by ingridients pasta) followed by the remaining zucchini and top with one third of the béchamel. Lay the final layer of pasta (Recipes by ingridients pasta) over the béchamel and spread remaining béchamel over the. pasta (Recipes by ingridients pasta) (Note: baking dishes will vary in size, top layer of lasagne should be pasta (Recipes by ingridients pasta) topped with béchamel). Sprinkle the remaining parmesan and cheddar evenly over the top of the béchamel then cover lasagne with foil and bake for thirty minutes. Vegetarian Lasagne with Zucchini and Tomatoes. Remove foil and bake for an additional thirty minutes, the top should be bubbly and golden brown. Vegetarian Lasagne with Zucchini and Tomatoes. If the lasagne has not coloured on the top you may increase the oven temp to two hundred°C for the last about ten minutes of cooking. Vegetarian Lasagne with Zucchini and Tomatoes. Before removing the lasagne from the oven check that the middle is hot and that the pasta (Recipes by ingridients pasta) is cooked through by inserting a small knife into the centre of the lasagne. Vegetarian Lasagne with Zucchini and Tomatoes. The knife should be hot to the touch and should go into the lasagne with little to no resistance. Vegetarian Lasagne with Zucchini and Tomatoes. Remove the lasagne from the oven and allow to rest at room temperature for about five to about ten minutes to cool slightly before serving. Vegetarian Lasagne with Zucchini and Tomatoes. Using a sharp knife, cut the lasagne into portions and place onto serving plates with a large flat spatula and serve. . Vegetarian Lasagne with Zucchini and Tomatoes.