Layered Vegetable Mornay
|Onion||1 , finely chopped|
|Button mushrooms||8 Ounce, sliced (250 Gram)|
|Red bell pepper||1⁄2 , seeded and chopped|
|Green capsicum pepper||1⁄2 , seeded and chopped|
|Canned tomatoes||13 1⁄2 Ounce, drained and chopped (425 Gram)|
|Tomato paste||2 Ounce (1/4 Cup, 60 Gram)|
|Chopped basil||2 Tablespoon|
|Zucchini||6 , trimmed and sliced into sticks (Courgettes)|
|Grated parmesan cheese||2 Tablespoon|
|For spinach layer|
|English spinach/Silverbeet/swiss chard||1 Bunch (100 gm), washed, stalks removed and chopped|
|Garlic||1 Clove (5 gm), crushed|
|For mornay layer|
|Milk||6 Fluid Ounce (3/4 Cup, 185 Milliliter)|
|Onion||1 , chopped|
|Butter||1 Ounce (30 Gram)|
|Plain all purpose flour||2 Tablespoon|
|Grated tasty cheese||2 Ounce (1/2 Cup, 60 Gram)|
|For cheese layer|
|Ricotta cheese||1 Pound (500 Gram)|
|Grated parmesan cheese||2 Ounce (1/2 Cup, 60 Gram)|
|Eggs||2 , beaten|
Preheat oven to 180°C (350°F).
Heat the oil in a large frying pan.
Saute onion until tender.
Add mushrooms and capsicum.
Saute until tender.
Stir in the tomatoes, tomato paste, basil and sugar.
Simmer, uncovered, for 30 minutes.
To Prepare Spinach Layer: Place all ingredients in a large saucepan.
Cook, covered, for 3 to 5 minutes or until leaves wilt.
Drain well, squeezing spinach to remove all excess water.
To Prepare Mornay Layer: Heat milk with onion, cloves and bay leaf until almost boiling.
Strain, discarding flavourings.
Melt butter in a saucepan.
Cook, stirring, for 1 minute.
Remove from heat.
Gradually blend in milk.
Return to heat.
Cook, stirring constantly, until sauce boils and thickens.
Blend in cheese.
Cover surface with plastic wrap until required.
To Prepare Cheese Layer: Combine all ingredients.
Pour half the vegetable mixture into a greased casserole dish.
Top with a layer of zucchini.
Spread spinach mixture over this, followed by the remaining vegetable mixture and cheese mixture.
Cover with remaining zucchini strips.
Pour over mornay sauce.
Sprinkle with Parmesan cheese.
Bake for 40 to 45 minutes or until golden and bubbling.
Serving size: Complete recipe
Calories 2706 Calories from Fat 1426
% Daily Value*
Total Fat 162 g248.7%
Saturated Fat 89.2 g446%
Trans Fat 0 g
Cholesterol 809.3 mg269.8%
Sodium 2757 mg114.9%
Total Carbohydrates 180 g60.2%
Dietary Fiber 35.7 g142.9%
Sugars 64.6 g
Protein 159 g318%
Vitamin A 455% Vitamin C 659.9%
Calcium 274.7% Iron 127.7%
*Based on a 2000 Calorie diet