A slice of nutrition — vegetable lasagne

The Taree Community Kitchen has enjoyed the support of St Clare’s High School, Taree for the past three years. 

Staff and students’ valued contributions assist CatholicCare in its mission to provide support for vulnerable people in the Manning community. It also provides students with an opportunity to get a first-hand understanding of the social challenges experienced by those in their community, and their power to assist in creating opportunities for improvement through connection, acceptance and support.

Once a month, staff and students work together as a team to produce a meal for the community patrons to enjoy, using the donated ingredients available to them upon their arrival. Recently, they made a vegetable lasagne for the enjoyment of diners, and have kindly shared the recipe.

 

Ingredients

3 eggplants

125ml olive oil

Pumpkin

3 carrots

3 zucchinis

2 bunches spinach or bok choy

1 large leek or 2 onions

1 large sweet potato

10 tomatoes or 2 large cans of tomatoes or pasta sauce

1 large bottle of tomato paste

4 garlic cloves

Fresh or dried herbs

12 lasagne sheets or 2 cups of cooked pasta

Cheese sauce

90g butter

90g plain (all-purpose) flour

750ml warm milk

200g grated cheese

Method

Filling

Prepare vegetables, thinly slice or dice.

Crush garlic.

Place olive oil in a large pan, add vegetables and sauté.

Add garlic, tomatoes or pasta sauce and herbs.

Simmer until vegetables are cooked, add tomato paste and heat until thick.

Cheese Sauce

Melt butter, add flour, stir and cook 1 min. Add warm milk gradually and stir until pouring consistency. 

Add 100g of cheese and stir until cheese has melted.

Assembling lasagne

Spread a thin layer of cheese sauce over large dish then add a layer of lasagne noodles.

Add ½ of vegetable mixture / layer of lasagne noodles / layer of cheese sauce.

Layer of vegetables mixture / layer of lasagne noodles / layer of cheese sauce, top with 100g cheese.

Place in moderate oven for 25min or until lasagne noodles are cooked and cheese melted and golden brown.

 

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Brooke Robinson Image
Brooke Robinson

Brooke is Content Officer for the Communications Team in the Diocese of Maitland-Newcastle

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