Pasta Sauce and Lasagne

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PASTA SAUCE

 

This sauce is great on spaghetti or in lasagne. All amounts are

approximate; I often don't measure at all.

Makes enough sauce for a 10 " x 15 " [25cm x 38cm] lasagne.

 

1/2 cup oil

450g / 16oz / 5 cups eggplant, chopped*

375g / 13oz / 3 cups capsicum, chopped

250g / 9 oz / 2 cups onion, chopped

300g / 11oz / 4 cups carrot, grated (about 4 carrots)

350g / 12oz / zucchini, grated

250g / 9 oz / mushrooms, coarsely chopped

10 cloves garlic, crushed (less if not as fond of garlic as I am)

1 cup chopped fresh parsley

1/4 cup chopped fresh oregano

1/2 cup tomato paste

4 teaspoons chicken style stock powder

4 teaspoons mixed herbs (or italian herb mix)

1 cup tomato sauce (or ketchup)

700g (about 3 cups) bottle of pasta sauce (tomato, onion and herbs)

1/2 cup red wine (optional)

salt and pepper

 

*If necessary (if eggplants have a lot of seeds) sprinkle chopped

eggplant with salt and leave to stand (to draw out the bitterness)

while chopping the rest of the vegetables. Rinse before adding to

frypan with other veggies.

 

In a large frypan, saute onion and capsicum in 1/4 cup oil until

onion is clear. Add rest of vegetables and remaining oil. Saute

until veggies are cooked through and soft. Add parsley, oregano and

tomato paste and cook for a further minute. Add remaining

ingredients. Use about 1/2 cup water to rinse out pasta sauce bottle

and add this to the sauce.

Turn down heat, cover and allow to simmer for 1/2 an hour, stirring

occasionally.

 

'CHEESE' SAUCE FOR LASAGNE

 

2/3 cup cornflour (cornstarch)

1 litre / 2 pints soy milk

1 300g (about 10oz) packet silken tofu

2 teaspoons chicken style stock powder

1/4 cup nutritional yeast flakes

salt and pepper to taste

 

In a food processor blend tofu, stock powder and yeast flakes until

smooth. Mix cornflour (cornstarch) with a little soy milk to form a

smooth paste. Add rest of soy milk. Stir over heat until sauce

thickens. Stir through tofu and season to tatse with salt and pepper.

 

TO MAKE LASAGNE

 

2 x 200g/7oz packets lasagne sheets (I use Orgran)

 

Place a layer of pasta sauce in bottom of lasagne dish. Add a layer

of lasagne sheets. Spread 1/2 remainder of pasta sauce over sheets,

then 1/3 of 'cheese' sauce, then another layer of lasagne sheets.

Repeat with remaining pasta sauce and 1/2 of remaining 'cheese'

sauce, and a layer of sheets. Cover with rest of 'cheese' sauce.

Sprinkle with vegan parmesan. Cover with foil and cook in 190oC

(375oF) for 1/2 an hour. Remove foil and cook for a further 1/2 hour.