Vegetarian lasagna with pistachio pesto

Recipe

“A hard call, to say the least, but in the end I went for what, for me, stands the test of 15 YEARS as a favourite! I can’t say I make it often, but I would if I had more time. Best made a day ahead.”- Kay Anderson.

This is a stunning lasagna. The layers of flavours are wonderful, and you mix and match each new bite.

Every vegetarian I meet has their own version, and this one covers all the best ideas of any I have had before - bases of texture, varying flavours, and special twists - pistachios rather than pine nuts in the pesto is a great touch.

This is a labour of love, but you can see and taste all the effort in this dish, so is wonderful for a special gathering or person. You can prepare it in advance and reheat it in the oven when needed - lasagna is always better the next day too!

Serves 6 – 8. V. Freezes well in portions.

Pictured: Vegetarian Lasagna Slice

3 medium eggplants

Coarse salt

¼ cup olive oil

4 medium red peppers

750g jar Paul Newman’s own Venetian-style Spaghetti Sauce*

250g packet instant lasagna pasts sheets

250g mozzarella cheese, thinly sliced

Pistachio Pesto

90g shelled pistachio nuts

1 cup firmly packed fresh basil leaves

¼ cup olive oil

2 cloves garlic, crushed

3 or so tbsp grated parmesan cheese

White Sauce

60g butter (I try to use less)

1/3 cup plain flour

2 ½ cups milk

¾ cup parmesan cheese

* choose your own favourite or make your own pasta sauce

Preheat the oven to 180C.

Grease a deep (6cm+) 20cm x 30cm ovenproof dish.

Cut eggplants into 1cm slices, sprinkle with salt, and stand for 20 minutes. Rinse eggplants under cold water, drain, pat dry. Heat oil in pan; add eggplants in batches, cook until browned on both sides, drain on absorbent paper.

Quarter peppers, remove seeds and membranes. Grill peppers, skin-side up, til skin blisters and blackens. Peel skin away, cut peppers into thick strips.

Pistachio Pesto - Blend pistachio nuts, basil, oil, garlic and cheese til combined.

White Sauce - Melt butter in pan, stir in flour, stir over medium heat til bubbling. Remove from heat, gradually stir in milk, stir over medium heat til mixture boils and thickens. Remove from heat, stir in cheese.

Prepare - Spread one-third of spaghetti sauce into prepared dish, top with one-third lasagna sheets, another one-third spaghetti sauce, half the eggplants, half the cheese, another one-third of the lasagna sheets, then remaining spaghetti sauce, peppers, cheese, lasagna sheets and eggplants. Spread pistachio pesto over eggplants, top with white sauce.

Bake in a moderate oven for about 40 minutes.

Stand 5 minutes before serving.

Pictured: Vegetarian Lasagna