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RECIPES
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LASAGNE WITH CHESTNUTS AND PEPPERS
Vegetable lasagne
is still the most popular vegetarian dish, but unfortunately it
is often badly made, consisting of layers of lasagne with tinned
tomatoes, onion and a few cubes of courgette in between. This is
a more interesting lasagne recipe that uses chestnuts as the basis
of the layered sauce.
Serves 6
Ingredients:
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 butter
50g/2oz plain white flour
450g/ ¾ pint milk
100g/4oz vegetarian cheddar cheese, grated
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 saute for 1 minute. Add the chopped
mushrooms and peppers and saute for several minutes.
3. Stir in the mashed chestnuts, tomato puree 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.
Copyright The
Vegetarian Society 2002
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