Vegetarian Lasagne

Posted: May 11th, 2016 | Author: | Filed under: Italian, Recipes, Uncategorized, Vegetarian | No Comments »

Spanish Style Sardines by Annalise Braakensiek
Vegetarian Lasagne
Serves 6-8

Usual notes:
I like to use organic, locally-sourced produce (I get mine online from Santos Organics) and purified water in my recipes where possible, and I recommend you do, too.
Taste and adjust the seasoning to your own palatte. Remember that my recipes are only guidelines, not prescriptions, so feel free to improvise; you don’t have to follow them too rigidly. The one ingredient you must always include however, is LOVE! x

 

Ingredients:

  • 1 large brown onion, finely diced
  • 2 cloves garlic, peeled and finely chopped or crushed
  • Handful fresh basil leaves, de-stemmed, washed and coarsely chopped
  • Handful European parsley, de-stemmed, washed and coarsely chopped
  • ½ cup fresh basil
  • ½ tsp of Chilli flakes
  • 1 tsp dried Italian herbs
  • Himalayan salt and cracked pepper to taste
  • Cold pressed extra virgin olive oil
  • 3 cups of fresh chopped tomatoes (or 2 cans of chopped tomatoes)
  • 2 cups soaked, boiled and drained red kidney beans (this is to make refried beans as well as plain beans for the bean mix – for easy option, use 1 can rinsed and drained red kidney beans, and 1 can of refried beans)
  • 1 tsp of ground oregano
  • 1 tsp dried mixed Italian herbs
  • ¼ tsp ground cumin
  • ¼ tsp ground paprika
  • ¼ tsp ground cayenne pepper
  • 200g tomato paste
  • 250g good quality fresh Reggiano Parmesano
  • 2 Tbsp of butter
  • 2 Tbsp corn flour
  • 2 cups of milk
  • 400g of grated Mozzarella
  • 10 large lasagna pasta sheets (use gluten-free if you need)
  • Washed and drained baby spinach leaves (optional)

 

How to:

Cheese sauce:

Melt 2 tablespoons butter in a small pot

Add 2 tablespoons corn flour and cook, stirring constantly for 1 minute

Remove from heat and gradually stir in 2 cups of milk. Return to heat and stir constantly for 2 minutes

Add 6 tablespoons grated mozzarella, a tablespoon or two of grated parmesan, and salt and pepper to taste, stir well

Remove from heat and set aside

 

Spicy tomato sauce:

In a small pot over med-high heat, splash a generous amount of extra virgin olive oil

Add half the chopped onion and cook till translucent

Add 1 clove finely chopped garlic, stir for approximately 1 minute or until flavour rises, being careful not to burn

Add the tomatoes and tomato paste and stir well, then add salt and pepper, chilli flakes, large pinches of dried oregano, Italian mixed herbs, the fresh basil and parsley, and stir well

Place lid on pot and simmer on low heat for approximately 15-20 minutes

 

Hearty bean sauce:

Heat 2 tablespoons extra virgin olive oil in a small pot on med-high heat

Add the other ½ of onion, stir through and cook till translucent

Add 1 clove finely chopped or crushed garlic, stir for approximately 1 minute or until flavour rises, again, being careful not to burn (otherwise garlic becomes bitter)

Add half the beans (or just the canned refried beans if you’re using canned), a generous pinch of salt, ground cracked pepper, ground oregano, Italian herbs, small pinch of cayenne, pinch of ground paprika, and cumin and stir well

Place lid on pot and simmer on low heat for approximately 20 minutes

Add basil and blend bean mixture together to form a smooth consistency, for approximately 4 minutes. Note if you’re using canned refried beans, no need to do this

Add the remaining red kidney beans and stir well, simmer for another 5 minutes

 

Lasagne sheets:

In a large pot, boil water with a pinch of salt and a dash of olive oil

When water is boiling rapidly, place in lasagna sheets, cook till al dente, then rinse and drain well

 

Assembly:

In a rectangle baking dish, place 2-3 tablespoons spicy tomato sauce. Add a layer of lasagna sheets, then a layer of hearty bean sauce, another layer of lasagna sheets and a layer of cheese sauce, and repeat the layering process til tray is full or components have been used up. Sprinkle a layer of grated mozzarella  on top, a drizzle of olive oil, and place tray in oven. I also like to sprinkle a layer of washed and drained baby spinach on top, but this is optional.

Cook in oven on med-high heat until golden brown (approx 45 min). Serve immediately with lots of love…

Buon appetito. xxx