vegetarian lasagne

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Cooking receipe to make vegetarian lasagne under category Aga Recipes. You may find some video clips related to this receipe below.

vegetarian lasagne

4 red orange or yellow peppers

2 medium aubergines

5 tbsp extra virgin olive oil

2 onions peeled

4 garlic cloves peeled

3 tbsp chopped fresh oregano

5 tbsp red wine or water

6 tbsp sundried tomato paste

salt and freshly ground black pepper

12 sheets dried lasagne

For the topping:

350g fresh soft goats cheese

2 eggs

150ml single cream

3 tbsp dry white breadcrumbs

2 tbsp freshly grated parmesan cheese

Bake the peppers in a small roasting tin on the top runners of the roasting oven for 20 to 30 minutes until the skins are blackened and blistered all over.

Place in a covered bowl and allow to cool slightly then peel over a bowl to catch the juices.

Chop the flesh discarding the seeds and set aside with the juices.

Meanwhile halve and score the aubergines. Sprinkle liberally with salt.

Leave for 20 minutes to extract the bitter juices.

Rinse then drizzle the cut surface with half the oil.

Place cut side down in a roasting tin and bake on the floor of the roasting oven for 20 to 25 minutes until golden underneath and soft.

Cool.

Chop the onions; thinly slice the garlic.

Heat the oil in a large saucepan on the simmering plate.

Add the onions and cook stirring frequently until soft and golden.

Add the garlic and cook for a further minute. Add the wine and allow to bubble for 30 seconds then stir in the aubergine oregano sundried tomato paste peppers and seasoning.

Mix well.

Pour a kettle of boiling water into a large roasting tin add salt and float the sheets of lasagne in the tin.

Cook in the simmering oven for 10 to 15 minutes until al dente or according to packet instructions.

Drop the pasta sheets into a bowl of cold water with 2 tbsp oil added to prevent the sheets from sticking.

Drain again and lay on a clean tea towel. (You may need to cook the pasta sheets in two batches.)

Oil a baking dish measuring about 250 x 180 x 80mm or a small roasting tin.

Spread one third of the filing in the base and then cover with a layer of pasta trimming to fit the dish as necessary.

Add another third of the filling and cover with pasta as before.

Cover with the last of the filling and arrange the remaining pasta sheets over the top.

To make the topping place the goats cheese in a bowl add the eggs and beat well.

Stir in the cream and seasoning.

Pour over the lasagne and spread evenly. Sprinkle with the breadcrumbs and parmesan.