Spicy Med Veg Lasagne Recipes

Steps:

• To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
• Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
• Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• While the noodles are cooking, combine crumbles, sausage, meatballs, squash, carrots, onion, mushrooms, oil, garlic powder, pepper, oregano, thyme, and fennel in a large bowl; stir until mixed. Combine marinara sauce and diced tomatoes in a second bowl.
• Drain pasta. Grease a 9x13-inch baking dish with olive oil. Spread a thin layer of sauce on the bottom. Cover the sauce with 1 layer of lasagna noodles, a thin layer of sauce, 1/2 of the filling, and about 4 tablespoons sauce; repeat layers once more. Add the last layer of lasagna noodles and spoon a generous amount of sauce on top. Cover the dish with aluminum foil.
• Bake in the preheated oven until fully cooked, 30 to 40 minutes.

Steps:

• Heat up some oil in a large frying pan and fry bacon lardons until crisp. Reduce the heat slightly and add the onions, celery, carrots, pepper and garlic, and fry for about 10 minutes until the vegetables have softened.
• Increase the heat again and add the mince. Fry until the mince has browned all over, stirring continuously.
• Pour in the tinned tomatoes, add the bay leaves, mixed herbs, stock cube, wine and cherry tomatoes. Mix well and stir in the chopped chillies, including seeds, and mix everything together.
• Bring to a gentle boil and reduce heat. Cover and leave to cook for around an hour or so, until thickened, stirring occasionally.
• While the bolognese is cooking, pour milk into a saucepan. Pierce each onion halve with 2 cloves. Place the onion and bay leaves in the saucepan and bring to the boil. Once boiling, remove from heat and allow to infuse for 20-25 minutes.
• In another pan, melt the butter and stir in the flour. Continually stir until a paste forms. This is called a roux. Cook this for around 2 minutes.
• After the milk has been infusing for 20-25 minutes, remove the onion and bay leaves. Slowly add the milk to the roux, continuously stirring. Cook for around 10 minutes until the white sauce thickens.
• In a lasagne dish, layer up the lasagne with a layer of the bolognese followed with the pasta sheets, top with white sauce and more pasta sheets. Again, to with a layer or bolognese, pasta sheets, white sauce, pasta sheets. Finish with a final layer of the bolognese, pasta sheets, white sauce and top with the grates cheese.
• Place lasagne on the centre shelf of the oven, pre heated to 185°C, and bake for 30 minutes.
• Dish the lasagne up and serve with a side salad.

Steps:

• Pour 800ml boiling water over the dried porcini and leave for 10 mins until hydrated. Meanwhile pour 1½ tbsp oil into a large saucepan. Add the onion, carrot, celery and a pinch of salt. Cook gently, stirring for 10 mins until soft. Remove the porcini from the liquid, keeping the mushroomy stock and roughly chop. Set both aside.
• Add the garlic and thyme to the pan. Cook for 1 min, then stir in the tomato purée and cook for a minute more. Pour in the red wine, if using, cook until nearly reduced, then add the lentils, reserved mushroom stock and cans of tomatoes. Bring to the boil, then reduce the heat and leave to simmer with the lid on.
• Meanwhile, heat a large frying pan. Add 1½ tbsp oil, then tip all of the mushrooms into the pan, including the rehydrated ones. Fry until all the water has evaporated and the mushrooms are deep golden brown. Pour in the soy sauce. Give everything a good mix, then scrape the mushrooms into the lentil saucepan.
• Stir in the Marmite, then continue to cook the ragu, stirring occasionally, over a lo -medium heat for 30-45 mins until the lentils are cooked and the sauce is thick and reduced, adding extra water if necessary. Remove the thyme sprigs and season to taste.
• Heat the oven to 180C/160C fan/gas 4. To make the white sauce, heat 3 tbsp olive oil in a pan, whisk in the flour and cook for a couple of minutes to get rid of the raw flour taste, then slowly whisk in the soya milk. Cook out until you have a creamy sauce, about 10 mins. Season to taste, adding a good grating of nutmeg.
• Spread a third of the ragu on the bottom of your ovenproof dish, then top with 6 lasagne sheets, followed by another third of the vegan white sauce, then another third of the ragu. Top with the remaining lasagne sheets, then the remaining ragu and finally, spread over the rest of the white sauce. Sprinkle over the nutritional yeast, if using, and bake for 45 mins-1 hr until the pasta is cooked.