Jun 16, 2010
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!)
- A square oven dish
- 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
- Sauté garlic, carrot, courgette, peas and mushrooms in a large frying pan, with olive oil over medium high heat.
- 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.
- 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.
- Add milk gradually in batches, stirring continuously. Add the next batch when the previous batch is blended well.
- 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.
- 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.
- 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.