Vegetable lasagne is still among the most popular vegetarian pasta dishes. Unfortunately it is often badly made, consisting of layers of pasta with tinned tomatoes, onion and a few cubes of courgette. This is an altogether more interesting dish, rejuvenating lasagne with chestnuts and peppers.
30ml/2tbsp olive oil
1 onion, peeled and finely chopped
1 clove garlic, crushed
100g/4oz mushrooms, chopped
½ red pepper, finely diced
½ green pepper, finely diced
175g/6oz cooked chestnuts (canned or vacuum packed), mashed
15ml/1tbsp tomato puree
2tsp fresh herbs e.g. marjoram or oregano, finely chopped to taste salt and pepper
a little red wine (or vegetable stock)
6-8 sheets spinach lasagne
50g/2oz plain white flour
450g/ ¾ pint milk
100g/4oz vegetarian cheddar cheese, grated
Lasagne with chestnuts and peppers – method
1. Preheat the oven to 190C/375F/gas 5.
2. Heat the oil in a medium sized saucepan and fry the onion for 2 minutes. Add the garlic and sauté for 1 minute. Add the chopped mushrooms and peppers and sauté for several minutes.
3. Stir in the mashed chestnuts, tomato purée and herbs. Add a little stock or red wine, but don’t make the mixture too runny. Season to taste and simmer for 2 minutes. Allow to cool.
4. Put half the chestnut mixture in the bottom of a rectangular ovenproof dish. Cover with pieces of lasagne making sure they do not overlap. Repeat the layers.
5. Make a cheese sauce, season to taste, add a little freshly grated nutmeg if desired and pour over the top of the final layer of lasagne. Bake in the preheated oven for about 40-45 minutes until the lasagne has cooked and the sauce is golden brown on top.
If you enjoyed Delicious lasagne with chestnuts and peppers, and want more vegetarian recipe ideas check out our food & drink channel.
Recipe © The Vegetarian SocietyTags: Lasagne Last modified: February 18, 2022