Veggie Lasagne
Directions
- 1Finely dice onions, garlic, carrots, and celery. Caramelize/reduce in a pan with oil and salt on medium heat, adding splashes of water to prevent burning. Use a masher to help form a base. This takes 20-30 minutes.
- 2Add chopped peppers and mushrooms, along with paprika, chicken stock cube, liquid seasoning, mixed herbs, chili powder, cumin, and pepper. Cook for 5-10 minutes.
- 3Add passata, tomato puree, chopped tomatoes, and Parmesan rind. Add a cup of water and let the sauce reduce on medium-low heat for about an hour (longer is better).
- 4Slice aubergines and pan-fry with salt and oil for 5 minutes per side on medium heat to get a char.
- 5Chop and reduce spinach in a pan until the water evaporates (can be mixed into the béchamel).
- 6For the béchamel, melt butter in a pan and add garlic powder, mixed herbs, and ground pepper. Cook for 2 minutes.
- 7Add flour to the béchamel and cook until a paste forms. Gradually add milk while whisking, ensuring the flour is cooked off and the sauce thickens.
- 8Off the heat, add cheddar, mozzarella, and Parmesan to the béchamel and mix well.
- 9Layer the lasagne with the tomato sauce, lasagne sheets, béchamel, spinach, mozzarella, and aubergines. Repeat layers.
- 10Bake at 190°C for 40 minutes, then broil/grill for 10 minutes.
Ingredients
- 2 Medium Onions
- 0.75 Garlic Cloves
- 4 Carrots
- 1 stick Celery
- 0 Oil
- 3 tsp Salt
- 2 Courgettes
- 2 Peppers
- 200 g Mushrooms
- 1 tsp Paprika
- 1 cube Chicken Stock Cube
- 1 tsp Liquid Seasoning
- 1 tsp Mixed Herbs
- 1 tsp Chilli Powder
- 1 tsp Cumin
- 1 tsp Pepper
- 200 ml Passata
- 2 tbsp Tomato Puree
- 100 ml Chopped Tomatoes
- 2 bags Baby Spinach
- 2 Aubergines
- 2 tbsp Butter
- 3 tbsp Flour
- 1 tsp Garlic Powder
- 1 pinch Mixed Herbs
- 1 pinch Ground Pepper
- 1 pinch Nutmeg
- 500 ml Milk
- 100 g Cheddar Cheese
- 100 g Mozzarella
- 50 g Parmesan
- 1 pack Lasagne Sheets
Equipment
knifecutting boardpotspansspatulawhiskoven
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