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.
- 2 tbsp olive oil
- 1 onion, peeled and finely chopped
- 1 clove garlic, crushed
- 100g mushrooms, chopped
- ½ red pepper, finely diced
- ½ green pepper, finely diced
- 175g cooked chestnuts (canned or vacuum packed), mashed
- 1 tbsp tomato puree
- 2 tsp 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 butter
- 50g plain white flour
- 450ml milk
- 100g vegetarian cheddar cheese, grated
- Preheat the oven to 190C/375F/Gas 5. 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.
- 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.
- 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.
- 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.