Vegetarian lasagne? I didn't realise there was any other kind!
I just throw in a heap of spinach, plus onions, garlic, mushrooms, a heap of tomatoes, some herbs and seasoning... a cheese sauce, layer it all in a baking dish, and bake.
I could give you a recipe, but to tell the truth, it's totally different every time I make it, depending on what's in the cupboards!
I made this one last week, to use up leftover veggies. The key to making this recipe yummy, easy, and healthy, is ricotta instead of cheese sauce. For the veggies I used zucchini, squash, mushroom, capsicum, and I forget what else. I don't use a recipe, but I just sauteed some onion and garlic in a pot, added the veggies for a little bit, then added 800g tinned tomatoes, and a 400g tin of tomato puree, a good squirt of tomato sauce, a teaspoon or more of wholegrain mustard, a dash of red wine, salt, pepper and the usual herbs - oregano and basil I think. You can substitute real tomatoes plus tomato paste if you don't want to use canned tomatoes and canned puree. I let this cook for half an hour or so, until it has reduced a bit and has a nice intense flavour. Sometimes I add chicken stock, if I'm missing any of the other flavour-giving ingredients. Then I layer the lasagne - some of the sauce on the bottom, then pasta, then vegies in sauce, then ricotta cheese, then pasta, etc etc, for however many layers you like. Top with ricotta cheese and parmesan, pop in the oven for half an hour or so. I use fresh pasta so it only needs half an hour, if you use dried pasta you might need longer. The ricotta that goes in the lasagne should be in thin slabs so you really get the taste and texture of it. The ricotta on top should be crumbled though, cause it doesn't look that pretty if you have slabs of ricotta on top. Personally I like to cook this the day before we eat it, to give the flavours time to really develop. Then I just heat it up when I need it.
4 comments:
Vegetarian lasagne? I didn't realise there was any other kind!
I just throw in a heap of spinach, plus onions, garlic, mushrooms, a heap of tomatoes, some herbs and seasoning... a cheese sauce, layer it all in a baking dish, and bake.
I could give you a recipe, but to tell the truth, it's totally different every time I make it, depending on what's in the cupboards!
Page 60 of the Organic Gardner magazine for Nov/Dec07 has a recipe that might be of interest to you:)
I made this one last week, to use up leftover veggies. The key to making this recipe yummy, easy, and healthy, is ricotta instead of cheese sauce. For the veggies I used zucchini, squash, mushroom, capsicum, and I forget what else. I don't use a recipe, but I just sauteed some onion and garlic in a pot, added the veggies for a little bit, then added 800g tinned tomatoes, and a 400g tin of tomato puree, a good squirt of tomato sauce, a teaspoon or more of wholegrain mustard, a dash of red wine, salt, pepper and the usual herbs - oregano and basil I think. You can substitute real tomatoes plus tomato paste if you don't want to use canned tomatoes and canned puree. I let this cook for half an hour or so, until it has reduced a bit and has a nice intense flavour. Sometimes I add chicken stock, if I'm missing any of the other flavour-giving ingredients. Then I layer the lasagne - some of the sauce on the bottom, then pasta, then vegies in sauce, then ricotta cheese, then pasta, etc etc, for however many layers you like. Top with ricotta cheese and parmesan, pop in the oven for half an hour or so. I use fresh pasta so it only needs half an hour, if you use dried pasta you might need longer. The ricotta that goes in the lasagne should be in thin slabs so you really get the taste and texture of it. The ricotta on top should be crumbled though, cause it doesn't look that pretty if you have slabs of ricotta on top. Personally I like to cook this the day before we eat it, to give the flavours time to really develop. Then I just heat it up when I need it.
I've tagged you for 7 weird/random facts - look forward to learning more.
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