adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ultimate veggie lasagne
0 Likes
Total Time:
3 hours 30 minutes
John Bishop's veg-packed lasagne, inspired by his friend Jane's recipe and his wife's comfort food tips. Featuring smoky aubergine and a fresh pesto topping for a flavorful twist on the classic dish. Enjoy this delicious family favorite!
Ingredients:
  • 20 g dried porcini mushrooms
  • 2 onion squash (850g in total)
  • olive oil
  • 1 teaspoon fennel seeds
  • dried chilli flakes
  • 2 onions
  • 2 carrots
  • 2 sticks of celery
  • 1 mixed bunch of fresh woody herbs, such as thyme, rosemary, sage, bay (30g)
  • 100 ml Barolo or other red wine
  • 2 x 400 g tins of quality plum tomatoes
  • 2 x 400 g tins of beans such as cannellini, borlotti, haricot
  • 1 big aubergine (600g)
  • 4 cloves of garlic
  • 250 g mixed mushrooms
  • 500 ml crème fraîche
  • 60 g vegetarian hard cheese
  • 100 g baby spinach
  • 350 g fresh lasagne sheets
  • 100 g Cheddar cheese
  • 100 g ripe mixed-colour cherry tomatoes
  • 1 big bunch of fresh basil (60g)
  • 1 mixed bunch of fresh herbs, such as mint, oregano, flat-leaf parsley (30g)
  • 100 g vegetarian hard cheese
  • ½ a clove of garlic
  • 100 g pine nuts, almonds, walnuts
  • extra virgin olive oil
  • ½ a lemon
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Rehydrate the dried porcini in boiling water. Toss squash wedges with oil, fennel seeds, chilli flakes, salt, and pepper. Roast for 1 hour until golden. Peel and chop onions, carrots, and celery for the ragù. Cook in oil until softened, then add herbs, wine, tomatoes, and water. Cook for 30 minutes, then add beans. Cook for another 30 minutes. Char and scoop out aubergine, add to ragù. Cook garlic, mushrooms, herbs, and porcini for white sauce, then stir in crème fraîche and cheese. Layer ragù, white sauce, squash, spinach, and pasta in a lasagne dish. Top with Cheddar and tomatoes. Bake for 45 minutes. Let stand for 30 minutes. Make pesto by blending herbs, cheese, garlic, nuts, and oil. Serve lasagne with a dollop of pesto and crispy seeds. Enjoy with a fresh salad.

Similar Recipes