Vegetable lasagne

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My daughter loves lasagne. So today, I decided to make lasagne with vegetables instead of using a meat based sauce. I also tried a new white sauce with cauliflower instead of the traditional bechamel sauce. I was a little hesitant but it actually tasted really good. It is also a great way to include more vegetables in your diet.

I used Peak’s free from lasagna sheets to make this dish. The great thing about these is that they do not need to be pre boiled. So handy when you are in a hurry, or if like me, you tend to use up all the pots and pans in the kitchen and end up dreading doing the dishes- one pot less is always a good thing. They are also sturdy, unlike some other brands that are prone to breaking, even inside the box. The product is gluten free, egg free, dairy free, wheat free and GMO free. It is based on maize and rice flours.

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For the sauce, you can use all of your favourite vegetables- adapt the recipe any way you like. This is what I used, but you can use any combination and amounts you fancy.

Ingredients:

1 packet Peak’s free from lasagne (250g pack)

For the vegetable sauce

    • 1 courgette chopped.
    • 1 carrot, finely chopped.
    • 10-12 Mushrooms (sliced).
    • 1 small green pepper- chopped
    • 1/2 chayote (in Maltese centinarja)- chopped
    • 1 cup chopped kale
    • a few leaves of fresh basil-chopped.
    • 1 onion finely chopped
    • 3 cloves garlic
    • tomato passata
    • olive oil.

For the cauliflower white sauce:

  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped or minced
  • 1 small head of cauliflower
  • 2 cups vegetable broth (I used a
    Kallo organic low salt cube)
  • grated parmesan

Method:

Pre- heat oven to 180 degrees celcius.

1. To make the vegetable sauce, start with the green pepper. Chop it up to the size you desire. Add to a bowl and drizzle olive oil over it. Mix well. Spread on a baking tray and roast in oven until it starts to darken and become slightly black at the edges. Remove from oven.

2. Heat some oil in a deep frying pan. Fry the onion until translucent. Then add all the chopped vegetables except the pepper and kale. After 6-8 minutes on medium heat, add tomato passata (and a little water if you wish) to make the sauce. Add enough to cover the vegetables. Bring to the boil, then turn heat to low. Add roasted peppers. Leave to simmer for 20 minutes. Towards the end of cooking add the chopped kale and chopped basil leaves. (Tip: do not make sauce watery or you will end up with sloppy lasagne).

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3. To make the cauliflower sauce, chop the cauliflower and steam until tender. Heat a deep frying pan, and fry the garlic for a few minutes in oil. Add the cauliflower and vegetable broth. Cook for a few minutes. When cooled down a little, blend it until it forms a sauce. Add grated parmesan. (If mixture is too thick, add enough milk to get a thick saucy consistency).

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4. Prepare your dish by brushing olive oil over the bottom and sides. Add a layer of vegetable sauce at the bottom. Then layer lasagna sheets, followed by vegetable sauce, and followed in turn by cauliflower sauce. Repeat until you use up all the lasagne sheets. Finish with a layer of cauliflower sauce and sprinkle parmesan on top.

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5. Bake in pre heated oven until golden. It should take around 35 minutes.

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I actually enjoyed this more than the meat based lasagne and will be making it often. As always, Peak’s free from came up with another quality product that makes our lives just that little bit easier.

Try it out and see for yourself.

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