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Vegetarian Lasagne

  • Cuisine: SA
  • Recipe Type: Main
  • Prep Time: 30
  • Cook Time: about 2hrs
  • Country: South Africa
  • Listed: April 19, 2014 6:18 pm
  • Expires: This ad has expired

Description

 

Ingredients

White Sauce

20 grams Kerrygold pure Irish butter

50 grams flour

250 ml milk

1 dash salt and pepper, to taste

Lasagna Sheets

200 grams flour

2 eggs

5 ml Finest olive oil

Tomato Sauce

30 ml Finest olive oil

1 onion, chopped

15 ml garlic, crushed

15 ml fresh ginger, crushed

15 ml thyme, chopped

250 ml tomato puree

15 ml basil, chopped

1/2 cup white wine

1 dash salt and pepper

Vegetable Filling

1/2 bunch PnP spinach, blanched

1/2 punnet mushrooms, sliced

1 aubergine, sliced

20 ml Finest olive oil

10 ml Kerrygold pure Irish butter

20 grams feta cheese

1 dash salt and pepper, to taste

Method

Lasagne Method:

Mix together the flour and the eggs in a bowl. You can add a little bit of water if mixture is too dry. Knead on a ‘floured’ surface until the mixture forms an elastic dough which won’t break.

Divide the dough into 2 or 3 parts so it is easy to roll in the pasta machine.

Once your pasta is the desired thickness, set aside and cover so it does not dry out.

Tomato Sauce Method:

In a fireproof sauce pan heat up the olive oil and add the chopped onions, crushed garlic, crushed ginger and sauté over moderate coals until soft. Add the chopped herbs and tomato puree and allow tomato to simmer – about 30 minutes.

Add the white wine, season and reduce to thicken slightly.

White Sauce Method:

In a fireproof saucepan melt the butter then whisk in the flour over moderate to cool coals. Add the milk and whisk it through to make sure the white sauce is smooth. Season with salt and pepper and cook on a low heat for 5-10 minutes until the flour cooks and the sauce is thick.

Vegetable Filling Method:

Blanch the spinach in salted boiling water, drain and leave to cool.

In a saucepan over moderate coals, heat up the olive oil and butter. Add the mushrooms and aubergine. Sauté until the aubergine is cooked then remove from the heat.

Add the spinach to the aubergine mixture, add the feta and season with salt and pepper to taste. Be careful not to add too much salt as feta is salty.

In an oven proof dish, ladle the white sauce to cover the bottom of the oven dish. Arrange the lasagne sheets, followed by the tomato sauce and then the vegetable mixture. Repeat this until you have 3x layers of the lasagne sheets.

Finish off with grated gruyere and parmesan cheese then bake on a medium fire 20 minutes

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  • Listed by: admin
  • Member Since: April 16, 2014

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