Sunday, March 9, 2014

A Vegetarian Lasagne That Will Convert You!!

The problem with vegetarian food for the non vegetarian people is that it does not taste "meaty" enough.. That meatiness can be easily achieved with adding umami agents and creating the right textures. This recipe achieves both  ;)

Please note that all ingredients are ecological!!

Filling:

2 tbsp butter or olive oil (I prefer butter)
3-4 shallot onions (70g) chopped finely
300 g button mushrooms chopped in small cubes 
(or you can use 150 g mushrooms and 3 skinless boneless chicken breasts) 
2 medium carrots (130g) pealed and grated
2 big garlic cloves minced
450g frozen chopped spinach
125g ricotta cheese
125g mascarpone
1 tbsp dried oregano
1,5 tsp dried marjoram
1.5 tsp dried thyme
(you can use a pizza, or Italian spice mix if you can't find these spices, 1,5 tbsp)
1,5 cubes veggies broth (you might need only one depending on which brand you use, I use Knorr eco)
1 tbsp mushroom soja sauce ( 1tsp if using the chicken)
black pepper and salt if needed

Béchamel Sauce:

25g butter (about 3 tbsp)
4 tbsp flour
750 ml - 1 litter milk  NOT skimmed (depends on how much béchamel you want on your lasagna)
1 dl shredded shedder (or taco ost) 
salt and pepper to taste

12 plates lasagne (you might need more or less depending on your oven pan)

Topping:

1 dl shredded shedder
1 dl freshly grated grana padano

Filling:

1. Melt the butter in a hot pan then add the chopped shallot onions, grated carrots & garlic and sauté till they are wilted.
2. Add the mushrooms and spinach, stir every now and then till the spinach is melted. Then add the spices and crumble the broth cubes, stir till all is mixed.
3. Now add the ricotta and mascarpone and stir. Finally add the spoon of soma sauce and taste. Add black pepper and salt if it feels like it needs any salt.



Béchamel:

1. Melt the butter in a hot pot then add the flour and stir (medium heat) till the flour starts to be golden. 
2. Lower the heat and add the milk bit by bit while stirring. Keep stirring every now and then till it starts thickening. 
3. Finally add the cheeses and salt & pepper and stir till the cheeses have melted ( don't let it get too think, you want it to have a bit of liquid in it for the lasagna plates to cook)


Plating:

1. Add some béchamel to the bottom of an oven pan then add the lasagna plates covering the whole pan then add a layer of the filling adding a few scoops of the béchamel.
2. Keep repeating the process till you run out of filling. 
3. after the last layer of lasagna plates add all the béchamel you have left then sprinkle the cheeses on top and put into 200 degrees Celsius oven for 20 minutes till the tops is all golden and lovely. (follow the instructions on the lasagne plates box)


ENJOY!!!