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Dec 16, 2010 at 03:55PM vs Dec 16, 2010 at 04:02PM
Talia's Vegetarian Lasagna
This is a variant on [Tom's Vegetarian Lasagna](/recipe/318).
This recipe takes a long time to make, and serves about six to eight.
# Filling
Filling will vary by season. The following are suggested filling ingredients, divided into groups based on what preparation is required. It’s good to have some of the the quicker items, like artichoke hearts, in reserve in case you need to top up.
# Boil:
- 1 or 2 yams or sweet potatoes, cut into chunks
- Asparagus, 1 bunch, cut in thirds or halves
First, put a pot on to boil, and boil the yam. It will take about 10 minutes, depending on the size on your chunks. Once done, remove and set aside. You can reuse the same water if you like for the asparagus - it will take just a few minutes.
# Fry:
- Onion, 1 large, diced
- Cherry Tomatoes, 12
- Mushrooms, 1/2 lb
- eggplant, 1, cut into strips
- 12 oz can crushed tomatoes
While your yams are boiling, fry up your onion in some olive oil. When slightly translucent, add mushrooms, tomatoes, and eggplant. When all the veggies are cooked through, add your tomatoes and cook a few minutes.
# Extras:
- Sundried Tomatoes, 1/2 a jar
- Pine Nuts, 1/2 cup
- Artichoke Hearts, 1 small jar
- Kalamata Olives, 1/2 a jar or can
- Dried mushrooms, a handful or two
- Bell Peppers, 2
- Fresh Basil, 2 stalks, or 1 tsp. dried basil
- salt and pepper to taste
Dump in all the above, along with your boiled items. This completes the filling. Set it aside.
# Construction Phase
18 Lasagna noodles
400 g soft cheese (like a Havarti or Mozzarella)
1/4 cup of grated Parmesan
2 eggs
Sauce:
Take one bunch of spinach, wash, steam, puree well, and drain. Make 2 cups of Bechemel sauce, or white sauce (see white sauce recipe in this wiki). Add spinach paste and parmesan cheese to Bechemel sauce. Add lemon juice and sugar to taste. Later you will add two eggs to this, so you need this to cool slightly.
Noodles:
Boil Lasagna noodles in big pot with olive oil and salt. Remove and cool.
Putting it together:
Grate Cheese. Add 2 eggs to filling. Brush lasagna pan with olive oil. Add
- 1/4 c. butter
- 1/4 c. flour
- 2 c. milk
- 1/4 cup of grated Parmesan
- lemon juice and sugar to taste
Melt butter in small saucepan. On low heat, add flour and mix until blended and smooth. Remove pan from heat and add milk gradually, whisking constantly to prevent lumps. Return pan to heat and bring to a simmer, still stirring constantly, until sauce is smooth and thickened. Add cheese and lemon juice/sugar and stir until all melted.
# Construction phase
- 12 Lasagna noodles, boiled
- 400 g soft cheese (like a Havarti or Mozzarella), grated
- spinach leaves, washed
Layer your lasagna:
- 1/3 of filling, top with 1/4 of sauce, and a double layer of noodles (overlapping). Put 1/4 of the cheese on the noodles. Add another 1/3 of the filling , another
- layer of sauce, anotherspinach leaves
- 1/2 the bechamel
- 1/2 the noodles
- 1/3 of the filling
- layer of spinach leaves
- 1/2 the bechamel
- 1/2 the noodles
- last 1/3 of the filling
- optional extra layer of spinach
- and finally, andyour anothergrated 1/4 of the cheese. Repeat again, except after you have added the top layer of noodles, add another layer of sauce, 1/2 the cheese, and top with remaining filling (like half a handfull) for decoration.
Cook in the oven for 45 minutes at 350. Sprinkle with black pepper and serve.