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Vegetable Lasagna

Jun 16, 2010

Lasagna  
Setting: Home.

Time: The evening before leaving for holidays.

Perfect scenario: Fridge is empty. Except for leftover vegetables of each kind. Suitcases are packed, the house is in order. Bebek-the cat's accommodation is arranged; she'll be in good hands.  

Perfect for last meal: a vegetable lasagna!

(I improvised this recipe the evening before we left for a long trip. Its success surprised me and I proved once again to myself that great food doesn't always require a visit to the market. Enjoy!)

Lasagna close-up

Lazagna

Vegetable Lasagna

serves 2

Kitchenware required:

  • A square oven dish

Ingredients:

  • 10 sheets of lasagna
  • 100 g parmesan cheese, grated
  • 500 ml milk
  • 20 g (1 tablespoon) butter
  • 20 g (2 tablespoons) flour, sifted
  • 1/2 teaspoon nutmeg
  • 1 tablespoon olive oil
  • 1 clove of garlic, peeled and sliced
  • 500 gr button mushroom, sliced
  • 1 carrot, diced
  • 1 zucchini, diced
  • 2 tomatoes, diced
  • 1/2 cup green peas* 
  • 200 g tomato paste 
  • salt and pepper to taste

Directions:

  1. Sauté garlic, carrot, courgette, peas and mushrooms in a large frying pan, with olive oil over medium high heat.
  2. Turn the heat down to medium, add tomatoes and tomato paste and cook for 10 minutes. Add 1/2 teaspoon salt and pepper. Remove from heat.
  3. Over low heat, melt butter in a sauce pan. Blend in flour and cook, stirring with a wooden spoon until the mixture reaches paste consistency, for about 2 minutes.
  4. Add milk gradually in batches, stirring continuously. Add the next batch when the previous batch is blended well.
  5. When all milk is incorporated, bring the sauce to boil than reduce heat to minimum. Add nutmeg, 1/4 teaspoon salt and cook for 1 minute. Remove from heat.
  6. Pour some bechamel sauce in your oven dish, spread. Add 1/5 of vegetable filling than place 2 sheets of lasagna side by side. Continue building your lasagna in this order, leaving a layer of vegetables on top. Cover the surface with grated parmesan.
  7. Bake in a preheated oven in 210C (410F) for 20 minutes, on the middle rack. Than place it on the top rack and continue baking for another 5 minutes, until the surface is nicely browned. Afiyet Olsun! (Bon apetit!)

* You can substitute any of the vegetables with celeriac, potatoes, corn or spinach. Just don't omit tomatoes.

Lasagna close-up

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