Vegetable Lasagna

Every now and again, it’s good to have a meat free night. A good vegetarian meal is hard to find. I’m so sick of people turning things into patties and saying “wallah, it’s vegetarian”. This is a great recipe, where every part can easily be converted over for those hardcore vegans as well. Most importantly, though, is it’s yummy.

Vegetable Lasagna

Vegetable Lasagna

Ingredients

  • “Mince” Sauce
    • finely minced onion

      Chopped Tomato

      Chopped Tomato

    • finely minced garlic
    • fresh chopped tomato
    • Tomato cooking sauce
    • Tomato Paste
    • Shredded carrot
    • chopped cauliflower florets
    • chopped baby spinach
    • Basil, Oregano, Salt and Pepper to taste.
  • Filling
    • broccoli Pasta Sheets
    • Eggplants – sliced lengthwise

      Aubergines

      Grilled Eggplant

    • zucchini – sliced lengthwise
    • butternut pumpkin – sliced lengthwise
    • Mushrooms – sliced lengthwise
    • Bechamel sauce
    • mix of parmesan and mozzarella cheese.

Method

  1. Pre-bake vegetables (eggplants, zucchini, mushrooms and pumpkin) by laying them flat on a pan with a light spray of oil for 30 minutes in a pre-heated 200* (fan force) oven
  2. Make sauce:
    • Fry onion and garlic until translucent
    • Add chopped tomato, paste and cooking sauce and boil till thick.
    • Add carrot and cauliflower florets and simmer down for ten minutes
    • Add spinach leaves and remove from heat.
  3. In tray, start with a layer of liquid sauce to maintain moisture at bottom, then place a layer of pasta
  4. Begin alternating layers of vegetables and pasta, ensuring that  each layer has some sauce and cheese to maintain the moisture.
  5. When you reach the top layer, smother with bechamel sauce & cheese.
  6. Cover the tray in foil and place in a pre-heated 180*C oven for 20 minutes.
  7. Remove the foil and return for another ten minutes or until the cheese layer is golden uniformly golden brown.

Serving

Ready to Eat

Alternatives & notes

  • I like to put the spinach in the sauce, but am aware a few people I have given this recipe to in the past like to make it a feature layer of it’s own. This is purely up to you.
  • Vegetables are seasonal, and everyone has their own tastes. Try sweet potato intead of pumpkin, or drop the pumpkin entirely.
  • Broad beans are a nice touch to the sauce when they are in season
  • If you’re wanting to vegan-ise the recipe, try mashed potato instead of bechamel sauce for the topping
  • A friend has suggested utilising “nutmeat” as a mince for the sauce … but I just can’t do it.
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3 thoughts on “Vegetable Lasagna

  1. […] This post was mentioned on Twitter. Taiss Quartapa said: I made vegetable lasagna. From Scratch. All she said was "what, no meat?" http://bit.ly/8lKGVq […]

  2. Lyall December 30, 2009 at 02:24 Reply

    I’ve had a couple of glasses (don’t actually own glasses right now so it’s my mug) of wine so be glad I didn’t make a bechamel sauce joke.

    This blog does belong to xntrke Taiss dude? Otherwise the above comment is totally out of context but that’s a good thing probably.

    Maturity will return by daybreak.

    • xntrek December 30, 2009 at 12:10 Reply

      Now what kind of joke can you make about a thick, white, globby, sticky sauce? I mean, really?

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