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Posts Tagged ‘Vegetarian lasagne’

This is very rich and luxurious, and needs a sharp salad to go along with it. Nigel Slater’s addition of basil sauce is a great idea and makes a super tasty dish.

Wine Suggestion: We suspect a good Nebbiolo would work with this but in the absence one in our rack tonight we chose Domaine Jamet’s Cotes du Rhone. Made from 100% Syrah in the Northern Rhone it still has a hint of richness and spice as if it has a Gigondas influence but also the earthy, leather spice of the North. 

Mushroom lasagne with basil and cream – serves 6

  • 2 onions, roughly chopped
  • 3 small cloves of garlic, peeled and thinly sliced
  • a thick slice of butter
  • 10g dried porcini mushrooms
  • 750g chestnut mushrooms, sliced
  • a good handful of chopped parsley
  • 5 tbsp of freshly grated Parmesan, plus an extra 3 tbsp for the top
  • 150ml double cream
  • 750ml béchamel sauce (Nigel suggests you can use ready-made for this but if you want to make your own we’ve included a recipe below – a pint should be plenty).
  • 350g fresh lasagne sheets (dried can be used either)

FOR THE BASIL SAUCE

  • 60g pine nuts
  • 50g basil leaves
  • 2 cloves of garlic
  • olive oil
  • 4 tbsp grated Parmesan

To make a pint of béchamel sauce, melt 2oz of butter in a medium-sized saucepan, then stir in 2oz of plain flour and cook for a minute or two. Gradually add a pint of full-fat milk, stirring continuously and only adding a bit more when the previous bit has been absorbed. Keep stirring until all of the milk has been added and the sauce comes to a simmer and thickens. Season with salt and pepper.

Melt the butter in a deep frying pan, then add the onions and garlic and cook gently for about 20 minutes, or until softened and translucent.

Meanwhile, cover the dried porcini with warm water – no more than 100ml – and leave to soak.

To make the basil sauce, whizz the pine nuts, basil, garlic, some olive oil and Parmesan in a food processor. You need enough oil to form a sloppy paste. Alternatively you can crush the garlic with a little salt in a mortar, then mash in the basil, pine nuts, cheese and olive oil.

Stir the sliced mushrooms into the onions and partially cover with a lid. Leave to colour and soften, then add the dried mushrooms with their soaking liquid, the parsley, 5 tbsp of Parmesan and the cream. Season well with salt and black pepper, then simmer until the mixture has reduced and thickened a bit.

To assemble the lasagne, take a large casserole dish and spread a few tbsp of the béchamel over the bottom. Cover with a layer of pasta, then half the mushroom filling. Add another layer of pasta, then a second layer of mushrooms. Top with a final layer of pasta, then spread over the basil sauce. Cover the top completely with the rest of the béchamel and sprinkle with the Parmesan cheese.

Bake at 180C/Gas 4 for 50 minutes or until golden and bubbling.

(Original recipe from The Kitchen Diaries by Nigel Slater, Fourth Estate, 2005.)

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Courgette lasagne

It’s the season where vegetables seem to come in waves of excess. Here’s a nice weekday lasagne for any of you that are still harvesting courgettes.  Our friend Nicola also dropped by with some home-grown salad ingredients including these pretty nasturtiums.

Wine Suggestion: We think fresh, crisp whites work with courgettes really well and when combined with pasta and cheese naturally lean towards young Semillon, Chenin Blanc or Chablis. To mix it up a bit, however, we tried the Villa Sparina Gavi di Gavi from Piedmont in Italy, another good option.

Courgette Lasagne – serves 6

  • 8 plum tomatoes, halved
  • 2 garlic cloves, lightly bashed
  • 1 tbsp olive oil
  • 1 sprig of rosemary
  • ½ tbsp golden caster sugar
  • 2 leeks, sliced into rings
  • 20g unsalted butter
  • 100g baby spinach
  • 500g courgettes, grated
  • 10 lasagne sheets
  • 250g tub of ricotta
  • 125g mozzarella, torn
  • 50g Parmesan, grated

Heat the oven to 200C/180 fan/gas 6.

Put the halved tomatoes onto a baking tray with the garlic, oil, rosemary and season well. Bake for 25-30 minutes or until soft, then discard the rosemary and remove the skin from the garlic. Put the tomatoes and garlic in a blender and blitz a few times to make a chunky sauce.

Meanwhile, put the leeks in a pan over a low heat, add the butter, season and cook for about 10 minutes or until soft. Add the spinach and grated courgettes, and continue to cook for another couple of minutes to wilt and soften. Set aside.

Layer the ingredients in a large ovenproof dish starting with a layer of tomato sauce, then some pasta, followed by ricotta and vegetables. Repeat until all the ingredients are used, finishing with a vegetable layer. Scatter over the mozzarella and Parmesan, then bake for 40 to 45 minutes or until golden brown and bubbling.

(Original recipe by John Torode in BBC Good Food Magazine, August 2016.)

 

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