Our Recipes

Vegetable Lasagne

Preheat oven to 175C. Place pumpkin in a baking tray. Coat with chilli flakes and season. Drizzle with a little olive oil. Bake for 20 minutes. Add sage and pine nuts and turn pumpkin over. Bake a further 10 minutes or until soft and golden. Add remaining oil to a saucepan, cook onions and garlic with the dried herbs until soft, about 15 minutes. Rinse salt from the eggplant and fry with the onions for 5 minutes. Add capsicum and zucchini and cook for a further 5 minutes. Check seasoning, add tomatoes and simmer until thick, about 20 minutes. Meanwhile, melt the butter in a saucepan and add the flour. Cook gently for 5-10 minutes. Gradually add milk, stirring constantly to prevent lumps forming. Allow to boil, stir through sour cream and reserve. Saute spinach in a little extra virgin olive oil and cover the bottom of a 15cm x 20cm baking dish. Cover spinach evenly with lasagne sheets. Cover with pumpkin mixture and pour over half the tomato mixture and then half the white sauce. Layer with lasagne sheets and repeat with remaining tomato mix and white sauce. Sprinkle with parmesan and bake until golden, about 45 minutes.

Vegetable Lasagne Ingredients
Ingredient Quantity Description Stallholders
Tomatoes800 grams
Capsicum1cut into 1cm cubes
Zucchini2cut into 1cm cubes
Butter75 grams
Eggplant300 gramspeeled, cut into 1cm cubes & salted for 20 minutes
Oregano1/2 tablespoon
Basil1/2 tablespoon
Garlic2 cloves
Nuts1/2 cuppine
Onion1 large
Sage8leaves, finely sliced
Oil1 cupolive
Pumpkin1 kilogramskinned, seeded & cut into 2cm cubes
SaltSea salt
Chilli1 teaspoonflakes
Pepperfreshly ground, white
Flour75 grams
Milk500 millilitres
Sour cream300 millilitres
Spinach500 grams
Lasagna sheets200 gramsInstant
Parmesan80 gramsgrated

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