Pasta free Vegetarian Lasagna
Pasta free Vegetarian Lasagna sounds strange yet it works. Therefore, I am excited to share this recipe. I created this out of a need to use those over sized zucchinis from our garden. Rather than just bake them or cook them as usual. Lasagna is one of our favorites here at home.
You can take a look at my previous post Organic vegetable harvest . Where in I mentioned about these over sized zucchinis.
After much researching around the internet for something new. I came across different ideas but most were with either meat, soya or eggs just not suitable for us. Above all none of them fit our dietary needs, so I ended up tweaking my regular recipe yet again.
I was first introduced to Lasagna after following a great recipe from the famous Australian Chef Kurma about 20 years ago when a friend of mine gifted me this book. Great vegetarian dishes.
I have never looked back ever since. My knowledge of different cuisines has widened because of it. Since then I have made many interesting and tasty dishes from this book.
Furthermore, I wanted my daughter to eat more vegetables other than just picking up the pasta with the cheese only. This was a clever way to disguise the vegetables.
If you want to skip to the video click below.
Recipe for the Vegetarian Lasagna
Ingredients for the Filling:
Serves 4 -6
Oven temperature: 200 deg centigrade
Ingredients for the Filling:
2 big Aubergines chopped into cubes
3 Bell peppers any colour chopped into cubes
2 Tins of chopped tomatoes
3 cloves of Garlic peeled and cut into small pieces.
2 Mozzarella cheese ( 125 gm each) shredded or cut into small pieces
A handful of Kalamata Greek olives, pitted and cut into rings.
50 gm of hard cheese ( cheddar or Gruyere or some other variety)
5-6 Basil leaves fresh ( you can also use dried herbs )
1 teaspoon freshly ground pepper
2 teaspoons Himalaya pink salt
1/2 tsp of Oregano, 1/2 tsp Majoran and 1/4 of Thyme
a pinch of Asafoetida
5-6 tblsp of olive oil
Method :
Heat a heavy bottom pot to medium heat. And add in the olive oil. Due to the fact that cast iron can retain and distribute heat evenly I use them often.
Add in the asafoetida into the warm oil and the freshly cut garlic pods.
Saute it shortly and then add in the chopped aubergines. Its best to cut the aubergines before mixing because they turn black very quickly.
Cook the aubergines shortly and then add in the chopped bell peppers.
Cover the pot and cook the vegetables until soft before adding the tinned tomatoes. Give it a quick stir and cook all the vegetables.
Add the dried herbs followed by the fresh basil leaves and the chopped olives.
Crush the pepper directly to the pot and add in the salt. Give it a good stir and set it aside.
Ingredients for the Bechamel sauce:
50 gm of melted unsalted butter
100 gm of spelt flour
250 ml of whole milk
a pinch of ground nutmeg
1/2 tsp of ground black pepper
Method:
Melt the butter in a heavy bottom pot.
Warm the milk and set it aside.
Fry the flour and add in the ground nutmeg and black pepper.
When the flour is slightly brown mix in the warm milk and beat it vigorously till it reaches a smooth consistency. Now your Bechamel sauce is ready.
Assembling Lasagna:
Peel the Zucchinis and slice them into 1/2 cm thickness like Pasta sheets.
In a deep baking dish arrange all the zucchini sheets at the bottom.
Spread in the filling evenly and sprinkle 1/3 of the grated cheese on it.
Repeat the process in the same order until you use up all the filling and the zucchini.
Pour in the bechamel sauce and sprinkle the remaining cheese.
Bake the Lasagna in a preheated oven at 200 deg. centigrade for 45 minutes until the top is browned.
Let it set before serving.
Your Pasta free vegetarian Lasagna is now ready to be plated up and enjoyed.
Serve with fresh green salad of your choice. Since I had no fresh greens growing at that point in my garden. I served mine with Guacamole. You can find the recipe for the guacamole in the Recipe page.
Further more, I have to admit that this recipe was a hit with my daughter and her friends. Because these kids were usually vegetable shy like most kids. Seems like they enjoyed it.
Heat a heavy bottom pot to medium heat. And add in the olive oil. Due to the fact that cast iron can retain and distribute heat evenly I use them often. Add in the asafoetida into the warm oil and the freshly cut garlic pods. Saute it shortly and then add in the chopped aubergines. Its best to cut the aubergines before mixing because they turn black very quickly. Cook the aubergines shortly and then add in the chopped bell peppers. Cover the pot and cook the vegetables until soft before adding the tinned tomatoes. Give it a quick stir and cook all the vegetables. Add the dried herbs followed by the fresh basil leaves and the chopped olives. Crush the pepper directly to the pot and add in the salt. Give it a good stir and set it aside. For the Bechamel Sauce Melt the butter in a heavy bottom pot. Warm the milk and set it aside. Fry the flour and add in the ground nutmeg and black pepper. When the flour is slightly brown mix in the warm milk and beat it vigorously till it reaches a smooth consistency. Now your Bechamel sauce is ready. Peel the Zucchinis and slice them into 1/2 cm thickness like Pasta sheets. In a deep baking dish arrange all the zucchini sheets at the bottom. Spread in the filling evenly and sprinkle 1/3 of the grated cheese on it. Repeat the process in the same order until you use up all the filling and the zucchini. Pour in the bechamel sauce and sprinkle the remaining cheese. Bake the Lasagna in a preheated oven at 200 deg. centigrade for 45 minutes until the top is browned. Let it set before serving.
Ingredients
Instructions
Assembling your Pasta free Vegetarian Lasagna:
