veggie lasagne

veggie-lasagne

Lasagne is pretty much Anna’s favourite food, so in an effort to brighten a day spent in dissertation doom, I decided to try making veggie lasagne for the first time. There are only few things that can comfort you on a day spent ‘dissertating’, but it turns out that lasagne is one of them. Do not be afraid of the long list of ingredients, this dish is easy, delicious and cheap. Mushrooms and squash are still in season, frozen spinach, onion and passata are cheap and you can enjoy 20 minutes of warmth while the oven warms up your kitchen. Its a winner.

Serves 4

approximately 85p per (generous) serving

Ingredients

  • 150g mushrooms
  • half a large butternut squash (or a whole small one)
  • 1 white onion
  • 3 chunks frozen spinach (100g?)
  • half a box of tomato passata (approximately 250g)
  • 3 cloves of garlic
  • 40g butter
  • 40g flour
  • 1 egg
  • 150g grated mozzarella (we bought ready-grated because of traumatic experiences trying to grate balls of mozzarella)
  • 290ml milk
  • lasagna sheets
  • dried herbs (oregano, rosemary or thyme)
  • ground nutmeg (optional)
  • salt and pepper to taste
  • vegetable oil

Instructions

  1. Preheat the oven to 180 C
  2. Start by slicing your vegetables (mushrooms, squash), finely chopping the onion and garlic and defrosting the spinach in the microwave
  3. Put the squash in a roasting dish, drizzle with a bit of vegetable oil and put it in the oven for about 10 minutes, just to soften it a little
  4. Meanwhile, heat a couple tablespoons of vegetable oil in a non-stick frying pan and fry the onion until translucent
  5. Add the passata, mushrooms, squash, garlic and dried herbs to the pan and bring to the boil
  6. let it boil for a minute, then turn the heat off and season with salt and pepper
  7. Now melt 40g butter in a small pan and add the flour, stirring continually
  8. When it has formed a paste, cook for 2 minutes and then add about 100ml of the milk and bring to the boil before stirring in the rest of the milk. Here are better instructions for how to make a roux
  9. Crack the egg into the white sauce, then stir in the thawed spinach, a handful grated mozzarella and add half a teaspoon nutmeg (optional)
  10. Finally assemble the lasagne by coating the base of an oven proof dish with a few tablespoons passata and then layer in the following order: lasagne sheets, white sauce, grated mozzarella, lasagne sheets, tomato/vegetable sauce, lasagne sheets, white sauce, mozzarella
  11. Cook in the oven for 20-30 minutes until the lasagne sheets are soft

very loosely based on this recipe

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One thought on “veggie lasagne

  1. Pingback: Recipe: Pasticcio | Beerfoodie

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