SPINACH, PESTO & PARMESAN LASAGNE

PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) SERVES 8

2 large red capsicums (700g)

¼ cup (60ml) olive oil

4 large zucchini (600g), sliced

thinly lengthways

2 medium eggplant (600g), sliced

thinly lengthways

6 fresh lasagne sheets (300g)

150g baby spinach leaves

1/3 cup (50g) finely grated parmesan

BÉCHAMEL SAUCE

60g butter

¼ cup (35g) plain flour

3 cups (750ml) milk

½ cup (40g) finely grated parmesan

PESTO

1/3 cup (50g) pine nuts, roasted 2 cloves garlic, quartered 1½ cups firmly packed fresh

basil leaves

½ cup (125ml) olive oil 1 Preheat oven to 200°C/180°C fan. Grease a deep 3-litre (12-cup) ovenproof dish.

2 Quarter capsicums; discard seeds and membranes, then slice thickly.

3 Heat a little of the olive oil in a large frying pan over medium heat; cook capsicum, zucchini and eggplant, separately, in batches, adding more oil as necessary until browned both sides. Season vegetables.

4 Make béchamel sauce, then make the pesto.

5 Layer zucchini in dish; top with one-third of the pesto, two lasagne sheets and one-third of the béchamel sauce. Repeat layering, replacing vegetable layer with eggplant, then capsicum and spinach. Sprinkle with parmesan. Cover dish with foil.

6 Bake lasagne for 40 minutes. Remove foil; bake for a further 15 minutes or until browned. Stand for 10 minutes before serving. BÉCHAMEL SAUCE

Melt butter in a medium saucepan over medium heat, add flour; cook, stirring, for 1 minute until mixture bubbles. Gradually stir in milk; stir for 3 minutes or until mixture boils and thickens. Remove from heat; stir in parmesan. Season to taste.

PESTO

Process pine nuts, garlic and basil until finely chopped. With motor running, gradually add oil in a thin, steady stream until combined. Season to taste.

SERVING SUGGESTION Serve with a rocket, shaved fennel and pear salad.