Mushroom and Summer Vegetable Lasagna (Vegetarian)
On a rainy and chill Summer day, this Mushroom and Summer Vegetable Lasagna brings the heat and colour the weather is lacking to your plate! Happy Tuesday!
Ingredients (serves 2):
1 1/2 tablespoon olive oil
1 small Green Onion
1/3 red hot chili pepper
1/2 large aubergine, rinsed
1 courgette, rinsed
1/2 red bell pepper, rinsed
4 leaves fresh sage
1/4 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon Modena Balsamic Vinegar
2 large ripe tomatoes
1 heaped teaspoon caster sugar
1 tablespoon unsalted butter
1 tablespoon olive oil
6 to 8 cremini mushrooms
4 leaves fresh sage
1 garlic clove, minced
1/4 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
1 /2 tablespoon plain flour
1 cup semi-skimmed milk
Parmesan cheese
olive oil
6 Homemade Pasta rectangles, cut to fit the tins
Heat olive oil in a large, deep, nonstick skillet over medium-high heat.
Finely chop Green Onion, and stir into the skillet. Cook, 1 minute.
Thinly slice chili pepper, and stir into the skillet. Cook. 1 minute.
Dice aubergine, and stir into the skillet. Fry, coating in oil, a couple of minutes.
Dice courgette, and stir into the skillet as well. Cook, another couple of minutes, until starting to brown.
Seed and finely chop bell pepper, and chop sage leaves. Stir both into the skillet. Cook, one minute more. Season with coarse sea salt, and black pepper, and cover with a lid, a couple of minutes until vegetables have just softened.
Remove lid, and deglaze with Balsamic Vinegar. Cook out, 1 minute.
Dice tomatoes, and stir them, along with all their juice, into the skillet. Cook a few minutes, until slightly reduced. Stir in caster sugar until dissolved.
Remove from the heat; set aside.
In a large, saucepan, melt butter with olive oil, over medium-high heat.
Dust cremini mushrooms, and cut them into thick slices. Add mushrooms to the saucepan, and sauté, a couple of minutes, until softened.
Finely chop sage, including the top part of the stalk, and stir into the mushrooms, along with minced garlic. Cook, 1 minute.
Season with fleur de sel and black pepper. With a wooden spoon, stir in flour. Cook out, 1 minute. Reduce heat to medium. Then, very gradually stir in milk, waiting for the sauce to thicken as you add (you want it smooth and silky, but not too thin.) Remove from the heat and grate in about 1/3 cup Parmesan. Give a good stir; set aside.
Preheat oven to 200°/395°F.
To make the Lasagna, generously oil two individual gratin tins. Spoon a tablespoon mushroom sauce at the bottom of each. Lay one Pasta rectangle onto the mushroom cream into each tin. Top generously with Summer vegetables. Then, spoon a layer of mushroom sauce on top. Grate a little Parmesan over the mushrooms. Lay second Pasta rectangle on top, and repeat layers, saving a third of the mushroom sauce to top. Finally, lay third Pasta rectangle onto the mushrooms and cheese, and top with remaining mushroom sauce. Grate Parmesan on top.
Place Lasagna tins in the middle of the hot oven, and bake, at 200°/395°F, for 30 minutes.
Serve Mushroom and Summer Vegetable Lasagna hot, with dressed lettuce.
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Ingredients:
- 2 ripe avocados
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro leaves (optional)
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions:
1. Cut the avocados in half, remove the pits, and scoop out the flesh into a blender or food processor.
2. Add the basil leaves, cilantro leaves (if using), minced garlic, lemon juice, and extra virgin olive oil.
3. Blend the ingredients until smooth and creamy. If needed, you can add a little water to achieve the desired consistency.
4. Taste the sauce and season with salt and pepper according to your preference.
5. Transfer the avocado sauce to a jar or container and refrigerate for at least 30 minutes to allow the flavors to combine.
6. Once chilled, you can use the avocado sauce as a cold alternative to traditional tomato-based sauces in your lasagna.
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Very Veggie Lasagna Recipe
A hearty vegetarian dish full of butternut squash, mushrooms, tomatoes, and low-fat Italian cheeses, this veggie lasagna is sure to please. 12 lasagna noodles, 1 can no-salt-added diced tomatoes with juices, 2 pounds button mushrooms chopped, 2 cloves garlic minced, 2 packages frozen diced butternut squash thawed, 1/2 teaspoon black pepper, 2 cans no-salt-added tomato sauce, 1 container part-skim ricotta cheese, 1 teaspoon salt divided, 1 cup chopped onion, 1/4 crushed red pepper, 2 teaspoons chopped fresh rosemary, 1 egg lightly beaten, 3 tablespoons balsamic vinegar, 1 teaspoon Italian seasoning crushed, 1 tablespoon olive oil, 12 fresh sage leaves, 2 cups shredded part-skim Italian cheese blend, cooking spray
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