Name of Recipe: Vegetable Lasagne (for when you need a big vegie fix
)
Number of People: 4-6
Ingredients:1 onion peeled and quartered
3 cloves garlic peeled
1 small red chilli deseeded
20g olive oil
1/2 red capsicum roughly chopped
2 celery stalks roughly chopped
2 carrots roughly chopped
1 large or 2 medium green apples peeled, cored and roughly chopped (I use golden delicious)
1 can whole tomatoes
A splash of homemade tomato sauce
200g mushrooms sliced
Salt and pepper
Fresh or dried herbs to taste (parsley, basil, oregano)
A double batch of bechamel sauce (recipe in the EDC)
100g grated tasty cheese (can use TMX for this)
Fresh lasagne sheets (I make my own - see below)
Preparation:Preheat oven to 180
o or 160
o fan forced.
Place herbs in bowl (if using fresh ones) and chop for 5 seconds on speed 6. Set aside.
Add onion, chilli and garlic to bowl and chop for 6 seconds on speed 6.
Scrape down bowl, add olive oil and saute for 2 minutes on 90
o at speed 1.
Add capsicum, celery, carrot, apple, tin of tomatoes and tomato sauce and chop for 3 seconds on speed 6 (don't overprocess or your lasagne won't hold together very well). Cook for 8 minutes at 100
o on reverse, soft speed.
Add sliced mushrooms, chopped herbs, salt and pepper and stir with spatula to combine.
Place a spoonful of the vegie sauce on the bottom of lasagne dish and smear around with a spoon (to stop the pasta sticking).
Lay the first lasagne sheets and cover completely with one third of the vegie sauce, followed by one third (or a bit less) of the bechamel sauce. Complete this layering a further two times.
Sprinkle with grated cheese and bake for 30 minutes.
Tips/Hints:Making your own lasagne sheets:
I make my own spelt lasagne sheets using my TMX and pasta maker (but I believe you can using a rolling pin). I use 100g spelt grain, 200g spelt unbleached flour, 3 eggs and 1 tablespoon of EVOO. I mill the grain first for 2 minutes at speed 9 and then add the other ingredients and knead on interval setting for 2 minutes. I form the dough into a ball, let it rest for an hour in my silpat mat, put it through the rollers until very thin and then let it dry on my clothes airing rack for another hour before cutting to size with kitchen scissors. Very yummy!!!
