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    Sunday, July 13, 2014

    Best Meatless Lasagne - Thumbs up from my Dinner Guests

    I don’t know how I found this site Moodie Foodie and decided to keep this recipe, but I’m so glad I did
    It made the tastiest sauce.
    Jay The Blogger said it fed 6... there were only 4 of us and we ate it all
    Jay is more about lighter calorie food than me.

    I have upped the fat content, but I still think it is pretty healthy
    If you want to be gluten free, use eggplant or potato instead of pasta
    And cornflour instead of wheat flour

    Also there was plenty of sauce.
    Enough for me to freeze for another day
    So for Vege Sauce
    2 tablespoons olive oil
    400g field mushrooms, finely chopped
    160g (1 large) onion, chopped
    200g (3) celery stalks, finely chopped
    180g (1 large) zucchini, finely chopped
    100g (1 large) carrots, finely chopped
    2 large garlic cloves, minced
    2 cans diced tomatoes
    2 tbsp tomato paste
    1½ cups stock, chicken or vege
    60g (1/3 cup) red lentils
    2 tsp dried oregano
    2 bay leaves
    1 tsp sugar
    1/2 cup fresh parsley, chopped
    Salt & pepper

    Bechamel Sauce
    50 gms butter
    1 small onion, finely sliced
    50 gms flour
    1 cup stock
    1 cup whole milk

    1 packet lasagne sheets, preferably the no pre-cooking kind
    ½ cup grated tasty cheese

    For the best result with the vegetables, I chopped them in the food processor
    I also do this when making meat sauce, particularly when cooking for kids who are a bit fussy.

    Spray a largish rectangular casserole dish with oil.
    I used a 30 x 20 cm dish this was perfect for the lasagne noodles that I used
    Heat oil in a large non-stick frying pan and add mushrooms, onion, celery, zucchini, carrots and garlic with a pinch of salt.
    Cook on a medium-low heat for 8 minutes until softened.
    Add tomatoes, tomato paste, stock, lentils, oregano, bay leaves and sugar
    and bring to the boil.
    Check for seasoning,
    Reduce heat and simmer for 20 minutes until fragrant.
    Remove bay leaves.
    Stir through parsley.

    While vege sauce is cooking, make the Béchamel:
    In a non-stick (if you have one) saucepan, heat oil on low.
    Add onion with a pinch of salt.
    Cook for 6-8 minutes on low until onion is softened.
    Add flour and continue to cook for a minute or so until flour has been incorporated. Remove saucepan from heat and slowly whisk in stock and milk.
    Return pan to the heat and bring to a simmer,
    Simmering for about 5 minutes until sauce thickens.

    To assemble lasagne:
    Slap a good couple of spoonfuls of the sauce in the bottom of the prepared casserole dish and top with a layer of lasagne sheets.
    Top with 3 large ladlefuls of the sauce, This should cover the dish
    Add another layer of lasagne sheets,
    Then half the Béchamel.
    Another 3 large ladlefuls of the sauce
    Another layer of lasagne sheets
    Top with the remaining Béchamel

    Heat oven to 200°c

    Cover with foil and bake for 40 minutes.
    Remove the foil, sprinkle over the cheese 
    Continue to bake a further 20 minutes until golden and bubbling.
    Serve with a big salad and you’ll be happy all night long.

    I reckon some Garlic bread would also be a great accompaniment
    And that way you could feed 6 people.

    For great Garlic Pizza Bread  click here


    Katie Zeller said...

    I love a sauce with lots of veggies in it. I usually use more than most but this really looks good!

    Gilli Wrightson said...

    Photo doesn't really do it justice. Meat eaters wouldn't even notice I reckon Katie