Georgia’s Vegetable Lasagna… the ultimate comfort food!

Georgia Harris is a pretty fab human! As an advocate for mental health and suicide awareness, she has moved mountains on her social platform - speaking out & sharing her experiences… even when it’s hard. She is also a long time friend & fellow foodie!! Which is why I was super excited when she was keen to share one of her yummy recipes with us!! 

“I learnt to cook during the level four lockdown in 2020. Before that, the best thing I could whip up was spaghetti on toast. After finding my passion for cooking and whipping up what I would call one of the best veggie lasagnas, I have now made this for many many friends and family since! Great for mums who have just had bub, you can pre make and pop into containers with them, family dinners and any other special occasion - enjoy!!”

Georgia’s Vegetable Lasagna 

Ingredients for the filling

  • 2 Capsicum (I usually get two red)
  • 2 Courgettes 
  • 1 x Eggplant 
  • 2 x Orange kumara 
  • Tuscan seasoning (optional but REALLY good)
  • Cooking Oil 
  • 1 large onion, finely chopped
  • ½ tsp dried chilli flakes (I don’t usually add these but great if you want a bit of spice) 
  • 2 garlic cloves, crushed (let’s be honest, two is never enough and I end up popping around 5 or 6 cloves in)
  • 2 x 400g tins chopped tomatoes
  • 2 tsp Italian seasoning or dried oregano
  • 1 vegetable stock cube
  • 200ml cold water
  • 100g or a few handfuls of spinach 
  • Egg lasagna sheets (these are in the fridge aisle of your supermarket) you only need one packet. A dish tip here is that Kmart have perfectly sized lasagna dishes and they’re not too expensive! I have three of them as I am always taking lasagna to friends houses.  
  • salt and black pepper
  • 500g bag of mozzarella cheese 


Ingredients for the cheese sauce

 

  • 75g plain flour
  • 75g butter, cubed
  • 750ml milk 
  • 75g grated cheese (colby is really good! or Edam, just make sure it’s not mozzarella in the sauce as you will add the mozzarella later)


Method

 

  1. Preheat the oven to 200C. You will be roasting the veggies first so pop on a setting that works best for your oven :)  
  2. Cut the peppers, eggplant, courgette and kumara into bite sized chunks (not too small and not too big). 
  3. Pop onto a large baking tray. Drizzle with oil, season with salt and pepper + tuscan seasoning and toss together. 
  4. Roast for 30 minutes, or until softened and lightly browned. Be sure to stir through part way through roasting to ensure all get equally roasted. 
  5. While the vegetables are roasting, heat some oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly. 
  6. Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside.
  7. For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. Sometimes this may take a while, so be sure to up the heat or add a little more flour if you find it’s not getting thick within 10 minutes of stirring. Once thick, stir in your grated cheese and remove from the heat. 
  8. Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper. 
  9. Make sure your oven setting is now on 200C - BAKE. You don’t want your lasagna cooking too fast and burning. 
  10. Take your lasagna dish and add some cheese sauce. Be sure to spread this around the base. 
  11. Take your lasagna sheets and pop this in the dish. I just fold the end back and break off as it will be long, then add the remaining pasta to the sides of the dish. It will make sense once you’re doing it! 
  12. Spoon your vegetable mixture on top of the lasagna sheet. You will only have two layers of the vegetable mixture so don’t be afraid that you will run out of layers. 
  13. Pour cheese sauce over the vegetables and spread with the back of a spoon. Take your mozzarella and generously sprinkle over the top of the cheese sauce. 
  14. Take another lasagna sheet and repeat. 
  15. Once the second layer is complete, add your third lasagna sheet on top. 
  16. Pour the remainder of the cheese sauce and again top with the rest of the mozzarella. For this lasagna dish I use a whole bag of 500g mozzarella so I say - use it all!!
  17. Bake for 45 minutes - 1 hour, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 10-15 minutes before cutting to allow the filling to settle.
  18. Serve with a simple salad or just eat by itself!
  19. Enjoy :)