Posts Tagged ‘Lasagna’

Mediterranean vegetable lasagne with ricotta and parmesan

February 2, 2011

Lasagne is one of those fabulous dishes that I don’t think you really need a recipe for or an ingredients list for that matter. You can put almost anything in it. All you need is a tomato based sauce, a cheese based sauce some fresh or dried lasagne and game on! So basically I feel as if there is no need to write this recipe at all. Although I tend to forget that some people actually have never made lasagne or don’t really “wing it” with recipes like I do. So for all you people out there that need a recipe here goes.

Ingredients (serves 8 hungry people)

Tomato sauce

4 tins of peeled tomatoes
6-8 cloves of garlic
1 large red onion
Olive oil
Extra virgin olive oil
Salt and Pepper
Sugar

Mediterranean Vegetables

1 large aubergine (eggplant)
4 red peppers/capsicum (you could use yellow or orange or a mixture – not green)
3 medium sized courgettes/zucchini
1 butternut squash peeled and diced 1 cm (approx 600 grams prepared weight)
Olive oil
Salt and Pepper

Cheese Sauce

2 tbsp plain flour
50 grams butter
1 ltr whole milk
Dijon mustard
100 grams parmesan finely grated
500 grams ricotta

2 packets of plain lasagne sheets (or equivalent of fresh)

Method

Start off by making your tomato sauce. The rule of thumb is the longer you cook the tomato sauce the taster it will be so I recommend at least an hour.

Peel and finely chop garlic, peel and finely dice red onion. Add to a large heavy based non reactive pan. Add a pinch of salt and a generous glug of olive oil (about 3 tbsp).

Heat on a low-medium heat until soft and sweet. This will take 10-15 mins. Do not brown. If it does start to brown remove from the heat and add a little more oil, this will cool everything down and stop the “burning”.

Add the tinned tomatoes and bring to the boil.

Once boiling reduce to a simmer and simmer for 40 mins – 1hr. Add water if it gets too thick and make sure you stir it regularly.

By this time the tomatoes should have broken down, if not help them along by breaking them up with a wooden spoon and cook for a further 10 – 15 mins. Make sure you taste the sauce at this stage and if it is a little bitter at a teaspoon of sugar.

Season with salt and pepper and leave to the side.

While this is all happening you can get on with preparing the veg. Place a char-grill pan on the stove and heat until blistering hot.

Slice the aubergine and courgettes length wise and drizzle with olive oil.

Char-grill until cooked through (a minute or 2 on each side) remove and place on kitchen paper to soak up any excess oil.

Char-grill the peppers until blackened all over and soft, place in a large bowl and cover to steam then cool so that you can peel them.

Once the peppers are cool enough to handle peel the blackened skin off and remove the seeds, you can keep the “juice” and add it to the sauce if you wish (it has a lovely smokey sweet flavour).

Pumpkin ready for roasting

Pre-heat oven to 180 degrees Celsius. Pop the butternut squash into a baking dish – ideally a large one so that there is only one layer. Toss in a little oil and season. Bake in oven until tender and a little golden (about 35 – 35 mins)

Cut the courgettes, aubergine and peppers into bite size pieces (about 1cm strips) and add to the tomato sauce along with the roasted butternut squash. Taste for seasoning and add a little extra virgin olive oil for flavour.

Time now to make the ricotta cheese sauce.

Put the butter into a pan and melt over a low-medium heat, once melted add the flour and stir to make a paste. Cook for a minute or two. Slowly add in the milk, little at a time constantly stirring. Once all the milk is added keep stirring and cook until thickened (coat the back of a spoon).

Remove from the heat and add the grated Parmesan, a large teaspoon of Dijon mustard and season.

Once the sauce has cooled a little fold through the ricotta cheese.

You are now ready to layer up the lasagne.

Add a ladle of the tomato and veg sauce to the dish, spread evenly. Layer the lasagne sheets over this. Top with the cheese sauce (about a ladle) and repeat the process until you have used up the sauces and lasagne sheets or until your lasagne dish is full.

Your last layer should be cheese sauce and a slightly thicker layer. Then sprinkle with parmesan.

Bake in a pre-heated oven at 180 degrees Celsius for 45 min – 1 hour or until cooked through and golden brown.

This can be par cooked sliced and frozen. Serve with a big salad.