• 35
    min
    Prep Time
  • 12
    min
    Cook Time
  • 10
    min
    Ready in
  • 2
    per
    Yield
  • 320
    cal
    Calorie
  • User Review: one comment
  • User Rating:
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Recipe Overview

  • Author nameMary Dickon
  • Recipe typeBudget
  • AllergensMilk, Seafood
  • SeasonsChristmas, Easter, Halloween
  • CuisinesEstonian
  • CoursesDinners, Lunches, Side Dishes
  • IngredientsRice, Vegetables

Recipe Description

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Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 leek white part only, sliced
  • 200g button mushrooms, sliced
  • 1 small eggplant, diced into 1cm pieces
  • 1/2 cup dry red wine
  • 380g can tomato puree

Steps

  1. Preheat oven to 220C fan-forced. Grease 2-litre-capacity, 22cm x 25cm baking dish.
  2. Heat 1/3 the oil in a large saucepan over medium-high heat. Add leek. Cook, stirring, for 2 minutes or until softened.
  3. Add mushroom, eggplant and fennel. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add wine. Simmer for 3 minutes or until reduced by half.

Nutritions

  • Energy 1240 kj
  • Fat Total 4 g
  • Protein 3 g
  • Fibre 7 g
  • Saturated Fat 24 g

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1 thought on “Vegan lasagne with eggplant bechamel”

  • Nina Tania says: October 27, 2018 at 3:40 pm    Reply

    This is my mother ‘s wonderful lasagna recipe. It has been a favorite in our family for years!

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