Veggie Lasagna

Name: Veggie Lasagna
Cook time: PTM
Yield: Feeds 4 serving(s)

Feeds 4

Veggie Lasagna is a delightful twist on the classic Italian dish, packed with layers of vibrant vegetables and rich flavours. Perfect for both vegetarians and meat lovers alike, this lasagna showcases the versatility of seasonal produce, making it a wholesome and satisfying meal. You can use a variety of vegetables such as zucchini, spinach, mushrooms, bell peppers, and eggplant, all layered between sheets of tender lasagna noodles. Not only is Veggie Lasagna a feast for the eyes, but it’s also a fantastic way to incorporate more veggies into your diet. It’s a great make-ahead option for busy weeknights or a comforting dish to share at gatherings.

Ingredients

500g mushrooms

1 head cauliflower

1 bulb garlic

1 onion

1 carrot

2 stalks celery

2 tbsp butter

3 tbsp tomato puree

1 tbsp miso paste

300ml red wine

2 x tinned whole tomatoes (crushed with hands, or just use tinned chopped)

Bechamel

1000ml milk

70g butter

70g plain flour

300g mature cheddar

Fresh Pasta

300g plain flour (or 00 flour)

3 large eggs

Step 1

Preheat oven to 200C

Step 2

Pulse the mushrooms and cauliflower (including the leaves and stalks) into large crumbs—avoid making a paste. Toss with ½ teaspoon of salt.

Step 3

Spread the mixture evenly onto two baking trays and drizzle with olive oil. Roast for 25-30 minutes until caramelized and browned, stirring halfway through.

Step 4

Blitz up the garlic, onion, carrot and celery.

Step 5

Heat the butter in a pan with a generous splash of olive oil, then sauté the onion mixture for 5 minutes until softened and slightly caramelized. Stir in the tomato puree and cook for an additional 5 minutes until browned.

Step 6

Add the roasted vegetables and red wine, then bring the mixture to a simmer. Incorporate the tomatoes and miso paste, mixing thoroughly. Add 200ml of water, rinsing out the tins, and let it cook for 30 minutes or up to a few hours until it becomes rich and flavorful.

Step 7

Finish by stirring in a few tablespoons of béchamel and adjusting the seasoning as needed.

Step 8: Bechamel

Melt the butter in a pan, then whisk in the plain flour and cook for 3 minutes. Gradually add the whole milk while stirring constantly to ensure there are no lumps.

Step 9

Once all the milk is incorporated, add the nutmeg and bring the mixture to a gentle boil.

Step 10

Stir in the grated cheese and season with salt and pepper. Note: If the mixture is lumpy, you can use a hand blender to smooth it out. :)

Step 11: Fresh Pasta

In a large bowl, combine the plain flour with a pinch of salt and create a well in the center. Crack the eggs into the well and gradually incorporate the flour using a fork to form a dough.

Step 12

Transfer the dough to a work surface and knead for 10 minutes until it is soft and smooth; you may not need to use all of the flour.

Step 13

Cover the dough and let it rest for 30 minutes. Then, cut it into quarters, keeping the segments you’re not using covered.

Step 14

Roll a segment into a small rectangle and pass it through a pasta machine set to the thickest setting. Continue rolling until you reach the second thinnest setting or your desired thickness. Lay the rolled pasta on a floured surface and repeat with the remaining dough.

Step 15

Cut the pasta into smaller segments if they are too long, and boil for 3 minutes in salted boiling water. Layer the ragu, béchamel, grated Parmesan, and pasta, repeating the process until you reach the top of the dish. Finish with a layer of pasta, béchamel, and more grated cheese. Bake at 200°C for 30 minutes or until golden and crispy.