SpiceCraft

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Mediterranean Lasagna with Kiwi Rub.

3 medium peppers(2 red, 1 yellow) roughly chopped
2 courgettes, roughly chopped
1 eggplant, roughly chopped
2 red onions, roughly chopped
Olive oil enough to coat the vegetables
250g packet oven ready large instant lasagna ( you can use gluten free lasagna)
1 cup grated mozzarella

TOMATO SAUCE
2 medium onions, finely chopped
1/4 cup olive oil
6 large cloves garlic, crushed
2x 400g cans chopped tomatoes
1/2 cup red wine
1/2 tsp brown sugar
1/4 tsp salt & 1/4 tsp ground black pepper
1/2 cup chopped basil

BÉCHAMEL SAUCE
50g butter
1/4 cup plain flour (or gluten free flour)
2 1/2 cups full fat milk
3 Tbsp SpiceCraft Kiwi Rub
1/4 tsp ground nutmeg
1/4 tsp salt & 1/4 tsp ground black pepper

Method:
Preheat oven to 180*C. Lightly coat the vegetables in olive oil & season with a grinding of salt & pepper ( I used SpiceCraft Original salt, of course). Place in the oven for 25mins until tender. Remove from oven & allow to cool.

While vegetables are cooking, make the tomato sauce. Gently sauté the onions in olive oil for 10 mins or until soft. Add the garlic & cook for 1 minute, then add the tomatoes, wine, sugar, salt & pepper. Cook over a low heat until the sauce has reduced by two-thirds. Once the roasted vegetables have cooled, mix them into the tomato sauce then add the basil.

Meanwhile make the bechamel sauce. Melt the butter in a medium saucepan, stir in the flour & cook gently for 2 mins, making sure the roux does not colour. Whisk in the milk, adding in the Kiwi Rub, nutmeg & salt. Bring to simmering point, then cook gently, stirring for about 10 mins, until sauce starts to thicken. Season with black pepper.

To assemble lasagna, grease a deep 22cm x 33cm baking dish. Add a thin coating of vegetable mixture to the base of the dish. Cover with a layer of pasta, followed by a thin layer of bechamel sauce. Continue layering using more vegetable mixture, finishing with a layer of bechamel sauce. Sprinkle the mozzarella on top.

Bake at 180*C for 35-40 mins until top is golden brown. Rest the lasagna for 5 mins before serving.
Enjoy!

You could also make Mac & Cheese, Cauliflower Cheese or anything with a white sauce using our Kiwi Rub & it will take it to the next level!