Summer Vegetable Lasagna - cooking recipe

Ingredients

75 g frozen peas
15 g pine nuts
15 g basil, leaves picked
1 None garlic clove, crushed
65 g Parmesan, grated
160 ml olive oil
800 g carrots
1 None aubergine, thinly sliced lengthways
200 g red and orange cherry tomatoes, halved
1 tbsp brown sugar
2-3 tbsp balsamic vinegar
4 tbsp butter
4 tbsp plain flour
300 ml milk
200 g cream cheese
None None Zest and juice of 1 lemon
Pinch None grated nutmeg
9 None lasagne sheets
2 pkt (125g each) mozzarella pearls
50 g Cheddar, grated
2 tbsp breadcrumbs

Preparation

For pea pesto, cook peas in boiling, salted water for 3-4 mins then drain. Place peas, pine nuts, garlic, 1/3 cup Parmesan and 3-4 tbsp basil leaves in a food processor and blend until smooth, gradually adding 1/2 cup olive oil. Season then chill.
For vegetable fillings, blanch carrots in boiling, salted water for 1-2 mins then drain. Working in batches, heat 3 tbsp oil in a large frying pan and saute eggplant for 3-4 mins, turning. Drain on paper towels. Heat 1 tbsp oil in a separate pan and saute tomatoes for 2-3 mins. Sprinkle with sugar and cook for 2 mins then deglaze pan with vinegar and season. Set aside.
For bechamel sauce, melt butter in a saucepan, add flour then gradually add stock and milk. Add cream cheese, lemon zest and 1/2 the lemon juice. Bring to a boil and simmer, stirring, for 5 mins, until sauce thickens. Add nutmeg and season.
Preheat oven to 400\u00b0F. Spread a little bechamel sauce over the bottom of a baking dish then spread carrot strips on top and top with more bechamel. Add a layer of lasagna then cover with tomatoes, mozzarella and 1/3 of the pesto. Add a layer of lasagna then eggplant and remaining bechamel. Place a final layer of lasagna on top and press down. Sprinkle with Cheddar, Parmesan and breadcrumbs then bake for 40-45 mins.