British travesty lasagna
Jul. 9th, 2011 11:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kaberettThis is my standard veggie lasagna. I'm not putting in quantities, because I always get it wrong, and tonight I got it wrong to the tune of about three or four times as much as three people could eat... but the resident Italian-American, while baffled at the idea that this in any sense constituted lasagna, pronounced it edible. :-)
Tomato sauce:
onion, diced
garlic, crushed
more garlic, also crushed
leek, sliced thinly
aubergine, smallish cubes
mushrooms, smallish cubes
peppers, fork-sized pieces
courgette, butternut squah or similar, fork-sized pieces
pepper, salt
oregano
basil
red lentils
tin of tomatoes
White sauce:
butter
flour
milk
pepper
ricotta
Misc other stuff:
lasagna noodles
hard, strongly-flavoured cheese (vegetarian parmesan exists in the USA!)
olive oil
Put the lentils and the tinned tomato in a saucepan to cook gently while you do everything else (including the chopping).
Sautee the misc other veg in a little olive oil, very gently. Onions, garlic, leek first; then aubergine; then pepper; then mushrooms; then anything else watery (courgette, f'rex, but butternut squash would go in earlier).
Meanwhile make the white sauce. Stir the ricotta in at the end. (You can just use plain ricotta! But this evening I was all WHITE SAUCE LALALA and then I was all OH ARSE NOT ENOUGH CHEESE and sent people out to get ricotta and then... there was white sauce. So.)
When the vegetables are more-or-less cooked, combine with the tomatoes and add seasoning (don't add the salt until the lentils are sufficiently done, or everything will go wrong!).
Put a layer of tomato in the bottom of your ovenproof dish. Add more water to the tomatoes if they look too dry to plausibly cook the noodles (I use tomato-tin rinsings). Put a layer of lasagna noodles on top. Top this with a layer of the white sauce, then a layer of tomato, then a layer of noodles, then a layer of white sauce. If there is still space for another layer in your ovenproof dish, go for it. Otherwise, at this stage top with ALL THE CHEESE: parmesan shavings, mozarella, etc.
Bake until done. 400degF did reasonably well in the oven I was using, but YMMV.
Tomato sauce:
onion, diced
garlic, crushed
more garlic, also crushed
leek, sliced thinly
aubergine, smallish cubes
mushrooms, smallish cubes
peppers, fork-sized pieces
courgette, butternut squah or similar, fork-sized pieces
pepper, salt
oregano
basil
red lentils
tin of tomatoes
White sauce:
butter
flour
milk
pepper
ricotta
Misc other stuff:
lasagna noodles
hard, strongly-flavoured cheese (vegetarian parmesan exists in the USA!)
olive oil
Put the lentils and the tinned tomato in a saucepan to cook gently while you do everything else (including the chopping).
Sautee the misc other veg in a little olive oil, very gently. Onions, garlic, leek first; then aubergine; then pepper; then mushrooms; then anything else watery (courgette, f'rex, but butternut squash would go in earlier).
Meanwhile make the white sauce. Stir the ricotta in at the end. (You can just use plain ricotta! But this evening I was all WHITE SAUCE LALALA and then I was all OH ARSE NOT ENOUGH CHEESE and sent people out to get ricotta and then... there was white sauce. So.)
When the vegetables are more-or-less cooked, combine with the tomatoes and add seasoning (don't add the salt until the lentils are sufficiently done, or everything will go wrong!).
Put a layer of tomato in the bottom of your ovenproof dish. Add more water to the tomatoes if they look too dry to plausibly cook the noodles (I use tomato-tin rinsings). Put a layer of lasagna noodles on top. Top this with a layer of the white sauce, then a layer of tomato, then a layer of noodles, then a layer of white sauce. If there is still space for another layer in your ovenproof dish, go for it. Otherwise, at this stage top with ALL THE CHEESE: parmesan shavings, mozarella, etc.
Bake until done. 400degF did reasonably well in the oven I was using, but YMMV.
(no subject)
Date: 2011-07-10 08:19 am (UTC)more garlic, also crushed
I approve. Although I would probably have added some extra garlic *g*...
(no subject)
Date: 2011-07-10 08:23 am (UTC)