What To Do
Blitz the eggplants and marrow in a food processor using the grater attachment and then fry in oil until lightly browned and softened. Remove from the heat for now while you make the tomato sauce
Blitz the red and yellow pepper and tomatoes in the food processor. Add to the eggplant “mince” and return to the heat. Allow to simmer for 10 minutes until reduced slightly. Then add the tomato chutney and balsamic and season. Remove from the heat.
To make the cheese sauce, melt the butter in a pot, then add the flour and whisk. Then add the milk slowly while whisking until smooth. Add the sweet potato pumpkin mash and simmer slowly for 5 minutes. Lastly add 1 cup of mature cheddar cheese and seasoning.
At this point preheat the oven to 180’c.
To layer the lasagne, add cheese sauce to a greased baking dish, then pasta sheets, then more cheese sauce and then vege “mince”. For the next layer add the pasta sheet, then cheese sauce, then mince and repeat for the remaining layers. Finish with sprinkling the cheese over the top and bake for 35-45 minutes or until a smooth knife is inserted and the pasta feels soft.