
Vegetable Lasagne
A meat-free lasagne packed with thinly sliced aubergine, courgette, tomato and onion between sheets of pasta and béchamel. The MandoChef slices every vegetable to the same thickness so they cook through with the dried pasta, and the Premiaglass dish bakes it covered, then uncovered to brown.
- Total time
- 90 min
- Prep
- 20 min
- Cook
- 70 min

Ingredients
Method
Heat the oven to 200 °C (400 °F). Wash the vegetables. With the Tupperware MandoChef on setting 2, slice the aubergines and courgettes lengthways and the peeled onions into rounds; switch to setting 4 to slice the tomatoes. Grate the Gruyère with the Tupperware Grate 'n Store.
In the Tupperware Premiaglass square dish 3.2 l, build two rounds of layers in this order: béchamel, lasagne sheets, aubergine, courgette, onion, tomato, oregano, salt and pepper.
Finish with a layer of lasagne sheets, the remaining 200 ml (3/4 cup) béchamel and the Gruyère.
Cover and bake for about 1 hour 10 minutes, taking the lid off for the last 20 minutes. Serve very hot with a green salad.







