Scrumptious vegetarian lasagna

Isn't it fascinating how different things can taste depending on how they are prepared? You think you know lasagna, but really you don't. It is unpredictable. Ever tried frozen or ready-made lasagna? It's the type of food you only eat once. And even in restaurants I have very rarely found an example of good, home-made lasagna.
Yet, it is one of the most comforting dishes around - and if you don't mind spending three hours in the kitchen preparing everything but the pasta sheets yourself, you're in for a real treat! I have gone away from making lasagna with meat, one of the reasons being that you cannot buy minced pork in England. More importantly though, I have got a delicious recipe for the most scrumptious lasagna ever, and you'll see that it does not need any meat at all!
I prepare a vegetable "bolognese" sauce, made up of any vegetables I've got left over in the fridge or which I fancy at the time. Then add loads of béchamel, layers of fresh baby spinach and different cheeses - gouda, mozzarella and parmesan. The end result is a gooey lasagna so rich in flavour that it'll sure leave you crying out for more.

Scrumptious vegetarian lasagna
(serves 8)

For the vegetable bolognese:
2 medium onions
4 big cloves of garlic
5 tbsp olive oil
1 leek
3 celery sticks
1 zucchini/courgette
1 large baking potato
1 red pepper/capsicum
1 yellow pepper/capsicum
1 green pepper/capsicum
1 small head of brokkoli
4 tbsp tomato puree
200 ml dry red wine (chianti, valpolicella, claret, etc)
400 g can of chopped tomatoes
10 g basil (chopped)
1 large handful of chopped fresh herbs (rosemary, thyme, sage, parsley)

For the béchamel:
125 g butter
150 g flour
800 ml warm milk
1 generous pinch of salt
white pepper
1 pinch of nutmeg

To assemble:
1 pack lasagna sheets (ca. 15 - 20 sheets)
350 g baby spinach
600 g mozzarella (sliced)
400 g gouda or edam (coarsely grated)
200 g parmesan (finely grated)

Chop up all the fresh vegetables in a food processor - as finely as possible. Heat the oil in a pan and add the vegetables as you chop them, constantly stirring to prevent them from sticking to the pan. Cook until they are starting to soften and brown. Add the tomato puree, combine thoroughly, then pour in the wine. When the wine has reduced by half, add the can of tomatoes and the herbs. Cook until all the vegetables are soft and the mixture is almost dry. This will take 30-45 minutes. Set aside while you prepare the béchamel.
Melt the butter in a non-stick pot, take off the heat, add the flour and stir vigorously with a spoon or whisk until it forms a smooth paste. Put back on the flame, then gradually add the warm milk, making sure that you get rid of all the lumps. You can use a hand-held blender to create a smooth mixture. Cook until the mixture thickens and coats the back of a spoon.
To assemble, butter a lasagna pan or other oven-proof dish (about 35 cm across and 10 cm high), spread some of the vegetable sauce on the bottom and cover with lasagna sheets (very few lasagna sheets require pre-cooking, but please check your pack). Put a layer of bolognese on the bottom, then a third of the mozzarella slices, half of the spinach, a third of the béchamel, then half of the gouda. Repeat these layers finishing with a layer of lasagna sheets, then combine the remaining béchamel and vegetable sauce and spread on top of the lasagna. Top with the remaining mozzarella and sprinkle with the parmesan, then put in the oven for 45 minutes at 220 C, until the pasta sheets are fully cooked and the topping golden brown. Check after 30 minutes, you might need to cover it with alu foil if it's getting too dark too quick. Serve with green salad.

Comments

[jun]

sounds really yummy! but how come you can't buy minced pork in England? (i remember buying some from butchers in Chinatown, but i can't remember whether i bought any from sainsbury's and the like.)

[elise]

Hi Johanna,
I finally figured out that the small photos were thumbnails and you have to click on them to see the bigger photo. This lasagna looks delicious!

[johanna]

i am told it is a cultural thing. as we have many communities who do not eat pork for religious reasons they cannot use their grinder for beef AND pork, as to not "contaminate" it. And they won't keep two separate ones. At least that's what I'm told at my butcher's as well as at Waitrose and Sainsbury's. I haven't tried Chinatown, though, thanks for the suggestion!

[jun]

that would explain it, although i would think that those who can only consume kosher or halal meat would naturally get their meat from kosher/halal butchers? (they're even more cautious about things here in Malaysia!)

perhaps it's time to get a meat grinder? :)

ahh, i really miss the variety of food in London! haven't been there in nearly 4 years since finishing my degree :(

[Kimberley Hampson]

I am a vegetarian and this sounds delicious. Who cares if you can't get minced pork, this recipe sounds like meat would ruin it!!

[Julie]

This is exactly the kind of recipe I've been looking for :) Delicious!

[Leonie 's Gravemade]

Great recipe. Was a big hit with everybody round the table. :-)

[Donna]

Great recipe, have have used it twice at 2 dinner partys and what can I say everyone was very very impressed and asking for the recipe. Would highly reccomend it.

[Dom]

This recipe is amazing. It has been my staple 'Special' dinner for a year or 2 now

[Charlotte]

Cooked this for the girls on my hen night, as I wanted a veggie dish that I could cook ahead, would transport well and counld be just chucked in the oven when we wanted it.

I was the best Lasange I have ever eaten and everyone has asked me for the resipe. I did make a coupple of adjustments swapping the potato for sweet potato and the celery for carrot (grated).

Thanks you. x