[veg_grp]lasagne recipe from Virginia

[Guest guest]

This is a mixture of two recipes. You know how it goes you like the sound of

some ingredients but not all, so you do a bit of a mix and match lol. The first

one is from Meals without Meat by Alison and Simon Holst. I didn't follow the

recipe to the letter(mostly because I didn't have all the herbs) but it gives

you an idea

 

Lentil and Tomato Sauce

1 cup brown lentils

1 bay leaf

3 medium sized onions

13 gloves garlic

2 Tbsp oil

100 g mushrooms (optional)

1 green pepper (optional)

1 x 425g can tomato puree

1 tsp basil

1 tsp marjoram

1 tsp oregano

1/4 tsp thyme

1/2 tsp sugar

1/2 tsp salt

black pepper

300-350 g spaghetti wholemeal or plain(which of course I didn't use)

Rinse the lentils, cover with plenty of water and boil and boil with the bay

leaf until tender. Finely chop the onion and sauté in the oil with the garlic.

Add the diced green pepper if using, and continue to cook until onion is soft

and clear.

Pour in the tomato puree, then add the herbs, sugar, salt and pepper.Simmer for

a few minutes over low heat to all allow the flavours to blend.

Stir in the cooked lentils and allow to reheat to serve as desired. The flavour

improves if it is allowed to stand for a while. This sauce can be served over

spaghetti, rice or used as a filling for cannelloni or lasagne.

 

 

The 2nd part I got from Homestyle Vegetarian

Ricotta Lasagne (I used the filling and the sauce from this recipe)

Ricotta filling

750 g ricotta cheese

50 g grated parmesan

pinch of nutmeg

Put the cheeses and nutmeg in a bowl and mix together

 

Béchamel Sauce

60 g butter

60 g plain (all-purpose) flour

500 ml milk

2 eggs, lightly beaten

35 g grated parmesan cheese

Heat the butter in a small saucepan. When it starts to foam add the flour and

stir for about 3 minutes or until just coloured.

Remove from the heat,add the milk gradually, stirring after each addition;

return to the heat and stir until sauce boils and thickens. Remove from the heat

and stir in eggs. Return to moderate heat and stir until almost boiling. Add

cheese and season to taste. Cover the surface with plastic wrap to prevent a

skin forming (I have never found that necessary).

 

Then I just layer it all together, starting with the lasagne sheet, finishing

with lasagne sheet and pour over the béchamel sauce. You can sprinkle pine nuts,

bread crumbs etc over the béchamel sauce if you like. The recipe says to bake in

oven 200C or 400F for about 45 minutes, but from memory it doesn't take that

long. I take it out when the top is nice an brown, so I would check it after

about twenty minutes. Enjoy.

 

Virginia

West Aussie

 

 

> Virginia,

> Please send the whole group that recipe. It sounds good! Judy