We had our fabulous neighbours over for dinner, wine and a game of scrabble on Friday night. No, it’s OK, I already know, I am now officially middle aged. So, what to make the vegetarians on a cool autumn night sitting by the fire guzzling wine? LASAGNE of course! Tasty, comfort food. Sounded nice and easy in theory except that I had never actually made it before. But that’s never stopped me before right? Right.
Bev’s Vegetarian (aka TOTAL pain in the arse but tasty) Lasagne
2 red capsicums
1 sweet potato
1 bunch spinach
2 cans whole tomatoes
1 brown onion
Mozzarella for topping
Plenty of seasoning (garlic, salt & pepper to compensate for the non meatness)
First I got stuck into the raw vegies, peeling, chopping, cutting, roasting with plenty of oil, garlic salt & pepper .
I was given this enormous bunch of basil from said neighbours so made up a fresh batch of pesto by chucking in torn leaves, 3 whole garlic cloves, packet of pine nuts salt & pepps and then slowly drizzled in the oil.
The spinach I fried up with some butter and garlic and also threw in the zucchini that I had sliced with my peeler.
The tomato sauce was a simple chopped onion, garlic and dried oregano fried off before throwing in the 2 cans of tomatoes and simmering for 15 mins or so.
So then I finally had all ‘the bits’ that were needed for construction – roasted sweet potato & zucchini, roasted red capsicums, spinach, pesto and eggplants. Um, how gorgeous does it all look. Just call me Donna Hay.
Then, just when I thought this couldn’t get any fiddlier, any more pain in the arseish when I realised I had to make the bechamel! I chuck in about a quarter of a stick of butter, throw in some plain flour to cook off then add milk slowly, slowly bit by bit whisking all the time until combined and thick. Easy!
I then layered starting with tomato at the bottom and then a bit of this, and that, some bechamel and dollops of pesto & pasta sheets (I used dried). This bit was fun and totally satisfying.
And then? Voila! The masterpiece was ready to go into the oven at a later time. I then had 48 different pans and pots to wash up.
The result? A triumph! Delicious, and enjoyed by all (because I kept going on and on and on about what an effort it was). Served up with a fresh salad and some bread and you have the perfect vego dinner.