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Dec 16, 2010 at 04:02PM vs Dec 16, 2010 at 05:51PM
Talia's Vegetarian Lasagna
casseroles cheese dinner italian pasta vegetables vegetarian
This is a variant on [Tom's Vegetarian Lasagna](/recipe/318). This recipe takes slightly less long than Tom's version as I've cut the roasting step, but it still takes quite a longwhile. Serves 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 tomatoestomato sauce 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 Spices: - Fresh Basil, 2 stalks, or 1 tsp. dried basil - Fresh Basil, 2 stalks, or 1 tsp. dried basil - salt and pepper to taste - Optional: dash of cayenne, thyme, tarragon Dump in all the above, along with your boiled items, and cook until everything is warmed up. This completes the filling. Set it aside. # Sauce - 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 the filling - layer of spinach leaves - 1/2 the sauce - 1/2 the noodles - 1/3 of the filling - layer of spinach 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, your grated cheese Cook in the oven for 45 minutes at 350.