I made up a really great recipe for vegetarian lasagne and my mother-in-law asked me to write it down so I just did so I thought I'd share it with you because it's so delicious and my kids can't even tell is has about 17 kilos of vegetables in it! It works on Julie Goodwin's principal of making the veges like mince and cooking them *as if* they're mince.
You need a big plug-in frypan and a food processor.
Chrissie
- Ingredients15
- Method
Ingredients
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2 Eggplants
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2 Zucchinis
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4 Onions
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5 Garlic Cloves
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6 Carrots
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1 Whole paperbag of mushrooms
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2 cans Canned Diced Tomatoes
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2 tablespoons Tomato Paste
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1 tablespoon Dried Oregano
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1 pinch Salt
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1 pinch Pepper
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1 San Remo large Lasagne (Family Box)
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700 grams Cheddar Cheese
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2 cups Basic bechamel sauce
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2 tablespoons Olive Oil
Method
- Get the food processor out and process each vegetable in batches starting with the onions and garlic. The carrots/eggplants/mushrooms etc should look about mince sized by the time you're done. Don't over process but don't under do it either. You're using the vegetables instead of mince and cooking them in the style of mince so process them until they're about the size of little bits of mince. Like panko breadcrumbs. Or pebbles in the base of a fish tank.
- Heat the plug-in frypan.
- Fry onions and garlic off in olive oil.
- Then throw in each processed vegetable individually and fry until soft.
- Be generous with the olive oil.
- Now treat it like an ordinary bolognaise. Throw in the tomatoes and tomato paste and herbs etc. then then down the heat and put the lid on and let it simmer until it looks exactly like a bolognaise.
- Layer as normal:
- Sauce/cheese/pasta layer/sauce/cheese/pasta layer etc. then put the béchamel on the very top only.
- Bake like a normal lasagne.
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