Vegetable lasagne is still among the most popular vegetarian pasta dishes. Unfortunately it is often badly made, consisting of layers of pasta with tinned tomatoes, onion and a few cubes of courgette. This is an altogether more interesting dish, rejuvenating lasagne with chestnuts and peppers.
30ml/2tbsp olive oil
1 onion, peeled and finely chopped
1 clove garlic, crushed
100g/4oz mushrooms, chopped
½ red pepper, finely diced
½ green pepper, finely diced
175g/6oz cooked chestnuts (canned or vacuum packed), mashed
15ml/1tbsp tomato puree
2tsp fresh herbs e.g. marjoram or oregano, finely chopped
to taste salt and pepper
a little red wine (or vegetable stock)
6-8 sheets spinach lasagne
50g/2oz plain white flour
450g/ ¾ pint milk
100g/4oz vegetarian cheddar cheese, grated
Lasagne with chestnuts and peppers – method
1. Preheat the oven to 190C/375F/gas 5.
2. Heat the oil in a medium sized saucepan and fry the onion for 2 minutes. Add the garlic and sauté for 1 minute. Add the chopped mushrooms and peppers and sauté for several minutes.
3. Stir in the mashed chestnuts, tomato purée and herbs. Add a little stock or red wine, but don’t make the mixture too runny. Season to taste and simmer for 2 minutes. Allow to cool.
4. Put half the chestnut mixture in the bottom of a rectangular ovenproof dish. Cover with pieces of lasagne making sure they do not overlap. Repeat the layers.
5. Make a cheese sauce, season to taste, add a little freshly grated nutmeg if desired and pour over the top of the final layer of lasagne. Bake in the preheated oven for about 40-45 minutes until the lasagne has cooked and the sauce is golden brown on top.
For more vegetarian recipe ideas check out our food & drink channel.
Recipe © The Vegetarian SocietyTags: Lasagne Last modified: September 2, 2021