Vegetable Laden Lasange 

Laden? – heavily loaded or weighed down.  Synonyms:  loaded, burdened, piled high, fully charged, encumbered, oppressed, taxed, hampered. But by no means will this veggie packed lasagne make you feel like these words described above.

INGREDIENTS:

  • coconut oil for frying
  • 2 onions, peeled and chopped
  • 2 teaspoons crushed garlic
  • 1 large carrot, peeled and grated into long slices
  • 2 baby gems or baby marrows, cut into thin slices
  • 2 leeks, chopped
  • 1 small-medium butternut
  • half a packet spinach
  • 1 large brinjal
  • 2 cans chopped tomatoes
  • 1 teaspoon nutmeg
  • 2 teaspoons oregano
  • salt and pepper
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 200gr cheese + extra for topping
  • 1 tablespoon mustard
  • sheets lasagne
Thanks to my KitchenAid, I love making my own pasta.  So in this recipe, I used fresh lasagne.

METHOD:

  1. Prepare your vegetables.  Get your Mise en Place in order, as this lasagne needs you to be quite prepared and calm, or it may make you feel you took on too much.
  2. In a medium – large pot, heat about 2 tablespoons of oil and fry the onion until they’re soft.  Once transparent, add in the butternut, carrot, brinjal, baby marrow, leeks and brinjals. Lastly add the spinach.  Cover the pot and cook on a medium heat for about 5 minutes.
  3. Add the cans of tomato, nutmeg, oregano and season with salt and pepper.  Allow to cook for about 25-30 min.  The vegetables should be cooked enough not to be raw, but should hold its shape. Switch off the heat and leave the vegetables in the pot.
  4. Now it’s time to make your béchamel sauce.  In a small pot, melt the butter on medium heat, then add the flour while whisking to prevent clumps.  It should form a ball and move away from the sides of the pot.  Once it has done that, gradually add the milk.  Don’t stop whisking.  Your sauce should be smooth and thick. Now add the mustard and the grated cheese.  Give it a good stir and switch off the stove.  Remember to have a taste, as you may need to season with salt and pepper.
  5. In a large oven proof dish, start the layers……..as follows: vegetable, pasta, béchamel, pasta, vegetable, béchamel and grated cheese.  (Basically two layers of each, except the cheese topping).
  6. Allow the dish to rest.
  7. Bake in the oven at 180-200degC for about 25-30 minutes, or until the topping is golden brown and bubbling with cheesy love.
  8. Remove from the oven and allow to rest for about 15 min before serving.

You may have noticed I have mince in my photos, but I didn’t mention it in the ingredients or method sections.  That’s because this is actually a vegetable lasagne recipe, but I added mince as an extra added bonus for my husband.  If you are planning on adding mince, add one layer of it in between the béchamel and pasta layer; vegetable, pasta, béchamel, mince, pasta, vegetable, béchamel and grated cheese.
  

Cooked veg


First layer of vegetables

All the layers are in and it’s ready for baking.

     

If you have any questions, don’t hesitate to comment below or on Facebook.

MuchLasangeLuv

Sandy Nouwens

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