Vegetarian lasagne

Recipe from: 8/1/1994 12:00:00 AM
Ingredients 20
Servings 6
Time

Ingredients

  • 450
    g
    dried green lasagne
  • salt
  • olive oil
  • 1
    large onion, chopped
  • 1
    clove crushed garlic
  • 800
    g
    whole peeled tomatoes, chopped
  • 2
    kg
    fresh spinach
  • 1
    egg, lightly beaten (for the spinach balls)
  • 30
    ml
    dried breadcrumbs
  • 150
    g
    freshly grated Parmesan cheese
  • nutmeg, salt, freshly ground black pepper to taste
  • 300
    g
    fresh fresh oyster mushrooms or fresh black mushrooms, sliced
  • 1
    clove crushed garlic
  • 15
    ml
    fresh parsley
  • 2
    eggs, lightly beaten (for coating the aubergines and courgettes)
  • 100
    g
    cake flour
  • 2
    large aubergines
  • 2
    large courgettes
  • 100
    g
    mozzarella and Gruyère cheese, sliced
  • 7
    eggs, lightly beaten (for assembling the lasagne)
 

Method

 
1. Preheat the oven to 190 ºC. Add salt and 15 ml oil to boiling water. Add pasta pieces one by one to prevent them sticking together. Allow 8 to 10 minutes for it to cook. Carefully remove the pasta and pat dry on clean tea towels. 2. Cook the onion with the garlic in a little oil until softened. Add the tomatoes and cook until the sauce thickens. Season well. 3. To make spinach balls: cook spinach in a little water until tender, drain and chop finely. Mix spinach with 15 ml beaten egg, breadcrumbs and 25 g Parmesan cheese. Add nutmeg, salt and pepper. Using your hands, shape spinach mixture into walnut sized balls. Heat oil and deep fry spinach until lightly browned. Remove with a slotted spoon and put on paper towels. 4. Heat 15 ml oil in a frying pan, add the mushroom slices and fry briefly. Stir in the garlic and the parsley, with salt and pepper to taste. 5. Beat two eggs and divide mixture into two dishes (one for aubergine, one for courgettes). Dip the aubergine slices, cut lengthways into 5 mm slices, into the flour and then into beaten egg. Heat enough oil to deep fry the aubergines until golden. Remove with a slotted spoon and set aside on paper towels. 6. Prepare the courgettes, also cut lengthways into 5 mm slices, in the same way as the aubergines and set aside on paper towels. 7. Pour 45-60 ml of the tomato sauce into a large casserole dish. Cover with a layer of pasta. Next add a layer each of the mushrooms, the courgettes, aubergine and spinach balls. Add some cheese. Now add 45-60 ml of the beaten eggs, and a generous sprinkling of Parmesan. 8. Repeat the sequence of layers described above until you have used all the ingredients, finishing with a layer of vegetables and a few slices of mozzarella cheese. Bake in the preheated oven for 20 minutes. Cut into portions and serve piping hot.
 

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