Vegetable lasagne
INGREDIENTS
- Napolitano Sauce:
- 2 tablespoons olive oil
1 tablespoon butter
1 onion
2 garlic cloves, finely chopped
1/3 green chili, finely chopped
700ml tomato passata - 10 fresh or 1 teaspoon dry basil leaves
2 bay leaves
3 tablespoons parsley, finely chopped
2 tablespoons sugar
Juice 1 lemon
1 cup water
Salt and pepper to taste - Mushroom:
- 4 tablespoons olive oil
350g Swiss brown mushrooms, sliced
1 garlic clove, finely chopped
1 tablespoon parsley, finely chopped
1/3 cup cream - Spinach:
- 300g baby spinach, washed & spun dry
1 tablespoon oil
20g butter
1 onion
1 garlic clove, finely chopped
1/4 teaspoon nutmeg - Eggplant:
- 1 teaspoon flaky salt
2 medium eggplants, sliced 1cm thick
2 tablespoons olive oil - Leek:
- 2 leeks
1 tablespoons olive oil
1 1/2 teaspoon flaky salt
2 tablespoons balsamic vinegar
1 cup water - Béchamel:
- 1 litre milk
80g butter
80g plain flour
75g grated parmesan - Pasta:
- 500g prepared pasta dough
- Note:
- This is a bit of a marathon, so it is worth preparing a few parts the day before, or you may even omit the leek or the eggplant. But it is well worth the effort as it is unctuous, wholesome and healthy! Enjoy with a glass of Dolcetto.
METHOD
For the Napolitano Sauce: To make the Napolitano sauce,heat the oil and butter in a pan and sauté the onion on moderate heat until soft but not coloured. Add the garlic and chili and cook for 3 minutes. Add remaining ingredients and simmer 1 hour stirring, adding more water if necessary.
For the Mushrooms: To cook the mushrooms, heat the olive oil in a pan and on high heat, fry the mushrooms until the liquid has evaporated and the mushrooms are golden brown. Reduce the heat and stir through the garlic and parsley, cooking until aromatic (1 minute). Lastly, add the cream, season to taste and set aside.
For the Spinach: In a pan of boiling water, wilt the spinach, drain, and when cool squeeze out excess moisture. Heat the oil and butter in a pan and sauté the onion and garlic. Add spinach and nutmeg, season to taste and cook for 5 minutes to incorporate the flavours and set aside.
For the Eggplant: Salt the eggplant for 1 hour and then pat dry with paper towel. With a pan on medium heat add olive oil and grill the eggplant, a few at a time, until golden on both sides, place on absorbent paper and set aside.
For the Leek: Rinse the leek well, remove the tougher outer leaves and cut into 1/2cm x 7cm julienne. Heat the oil in a shallow pan and gently wilt the leek over low heat. Add the salt, balsamic vinegar and water, cover and simmer for 10 minutes. Set aside.
For the Béchamel: Heat the milk in a saucepan. Meanwhile, in another heavy based saucepan, make a roux by melting the butter on a gentle heat. Add the flour and cook for 3 minutes, stirring continuously with a wooden spoon.
For the Béchamel: Add the warmed milk, one cup at a time, into the roux whisking briskly all the while. The mixture should be moderately thick. Turn off the heat and stir in the parmesan.
MATCHING WINE
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