Tuesday, February 24, 2015

Vegetable lasagna.

Time : 20 - 30  minutes preparation + 40 minutes cooking



Ingredient for two persons

Pasta (lasagna sheets) :
300g of flour (I used white flour)
150g of water
1 tablespoon of olive oil
Salt

Filling :
2 or 3 big tomatoes (some of my favourite ones for cooking are beef tomatoes, plum tomatoes or black krim, all are sweeter and less acidic than most common varieties, beef tomatoes also contain less water).
Fresh spinach, nettles (only use young leaves) and or garden orache. I usually combine oraches and nettles.
Orach can be found in the wild and gardens in Eurasia, North America, Australia, maybe other places ? I easily found some in Belgium, Germany and Yunnan (China).
Salt
1 big onion
Paprika or chilli
2 tablespoons of olive oil
A few garlic cloves
Cashew nuts or other nuts

Sauce :
2 glasses of oat flakes
75cl of water (3 glasses)
2 tablespoons of flour
Salt
1 tablespoon of vegetable oil
Nutmeg powder

Or

75 cl of cereal milk (oat, soya...)
1 tablespoon of vegetable oil
3 tablespoons of flour
1 tablespoon of starch (maize, potato or tapioca starch for example)
Salt
Nutmeg powder


Preparation

If you have no time, skip the first part and buy some dried vegan lasagna pasta. :)
Pour the flour in a bowl, add a few pinches of salt, and oil, slowly add water until the dough becomes smooth and doesn't stick too much. Leave it in a cool place while preparing the other parts of the recipe.

Slice or cut tomato dice, slice the onion, add two tablespoons of olive oil and crushed garlic put them together in a bowl with paprika, chilli, salt, mix. You can also simply blend them all together.

Coarsely chop the spinach / nettle (wear gloves !) / orach leave add some salt.

Put the oat flakes and water in a blender, mix, filter with a sieve, keep the flakes for something else (bread, fruit salad, biscuits...).
Dissolve the flour (and starch if you use starch) in a cup of cold water, mix with a spoon while you cook the oat milk, when the oat milk boils, add the flour dissolved in water, thoroughly mix until it sets, remove from the fire, add the olive oil, a few pinches of salt, a bit of nutmeg, and pepper.
Thanks to the home made oat milk the sauce should be very thick, if not, add some more flour or starch dissolved in cold water, boil again. I like it when it looks like a paste - it's a bit similar to a vegan béchamel sauce.

When you're done with the vegetables and white sauce :
Take your dough, cut it in four equal parts, flatten them, add a bit of flour in your fresh pasta machine (if you don't have any, use a rolling pin but the dough might be less thin), pass the pasta through the machine's rollers a few times until it is smooth, add some flour if it's a bit sticky, fold the dough over in two, and continue to pass through a few more times until the pasta is smooth again. Adjust the machine to make the dough thinner and thinner. If using a rolling pin : add some flour on the pin and the working space, and roll from the center until the dough becomes thin enough.

Now, add the tomato mix at the bottom of a plate, then a layer of pasta, a layer of orach / nettle /spinach and some cashew nuts, a layer of sauce, a layer of pasta, a layer of tomato mix, and so on.
The last layer should be made of the white sauce.

Put the plate in a pre-heated oven at 180°C/350°F and bake during approximately 40 minutes.

I'll upload a better photo in spring !

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