In this months #TheRecipeRedux I decided to make a vegetable lasagna, by reduxing from my favourite recipe book The Mediterranean Diet. I love it because the meals are wholesome, healthy and filling. In addition, this particular recipe book is science-based it explores eating traditionally for health.
I have to admit, vegetable lasagna’s take a lot of work to put together, but they are worth the effort if you bake in bulk and there are so many variations you can experiment with. The only limit is your imagination! In the past I have made vegetable lasagnas with crumbed grilled eggplant, chargrilled capsicum and much more.
Typically, I like to prepare a large baking dish and make it last over a number of days. In the past, I have made two lasagnas at once; one to eat fresh and another to freeze. It saves money at the supermarket because you can buy in bulk, and saves time later because it’s one less day you have to cook. Just imagine spending that cooking time in the afternoon to head down to the beach for a swim or get in an extra workout. And if you’re having friends over for dinner, talk about a way to impress them with your fine dining cooking skills.
Vegetable lasagnas are an easy way to get kids and fussy adults to eat a range of vegetables without kicking up a fuss! Yes, it’s pretty much the only way my husband will eat spinach or mushrooms. What do you put in your vegetable lasagna?
Ingredients- Serves 12
- 1 potato
- 1 small sweet potato
- 700g Napolitana pasta sauce
- 4 leaves sliver beet
- 3 shallots
- 200g ricotta cheese
- 1 tbsp minced garlic
- 4 pasta lasagna sheets
- 4 tbsp olive oil
- Salt to taste
- 2 cups full cream milk
- 50g butter
- 4 tbsp plain flour
- ¼ cup shredded tasty cheese
Slice potato and sweet potato into thin chips, place into a hot fry pan with olive oil. Flip potato chips over when golden brown, when done on both sides remove from pan. Chop shallots into thin slices, place garlic and shallots in a hot pan. Remove from the pan when golden brown.
Whilst vegetables are frying, place a pot on the stove and melt the butter, add flour when the butter has melted and stir together. When it forms a thick paste add the milk. Continue to stir and bring to boil. When the milk has boiled, add shredded cheese and stir till melted. Remove from heat and set pot aside to cool.
Take another clean pot and fill with water, bring to boil. Meanwhile, chop the silver beet and place into the pot of boiling water to cook for 2-3minutes. Remove the silver beet from the water by using a sieve to drain the water away. Set it aside to cool for 15-20min before using your hands to squeeze the remaining water away from the silver beet. Mix the chopped sliver beet in with the ricotta cheese and set aside.
Take a large deep dish and pour pasta sauce into the bottom, then layer with 2 pasta sheets. Continue to pour more pasta sauce on top, then layer potato on top. Pour another layer of pasta sauce, then shallots.
To finish off the lasagna, place the ricotta on top. Bake the lasagna for 40min in the oven at 180degrees Celsius. Remove from oven and serve with a side salad. Enjoy!
212kcal. 11g Fat. 23g Carb. 6g Protein. 372mg Sodium