Meat free Lent V: Red pepper, Mushroom and Leek Lasagne


From Teresa Robinson, St Dunstan’s 

 
Red pepper, Mushroom and Leek Lasagne,
Serves 6-8  with some alternatives that I have also made.  It does take a little time but it is delicious and works.  It is also a good standby in the freezer especially if it’s already cut and frozen into individual helpings.  This is full of flavour and perfect for vegetarians and meat-eaters alike. 
8 Sheets of lasagne 
For tomato and vegetable sauce
2 tbsp olive oil 2 leeks, chopped 2 Romano red peppers, diced
2 fat garlic cloves, crushed 40g (2 ½ oz) plain flour 2 x 400g tins chopped tomatoes
1 tbsp tomato puree 2 tsp sugar 500g (1lb 2oz) chestnut mushrooms, sliced 1 bunch of fresh basil, chopped 1 tbsp balsamic vinegar Salt and freshly ground black pepper 
For cheese sauce
100g (4 oz) butter 75g (3 oz) plain flour 900ml hot milk
1 tbsp wholegrain mustard 300g (10oz) mature Cheddar, grated 

Lasagne can be made up to 24 hours ahead.Preheat the oven to 220C/200C Fan/Gas Mark 7. 
You will need a 3-litre (5 pint) ovenproof dish.
1. To make the tomato and vegetable sauce, heat the oil in a frying pan.  Add the leeks and fry for 3 mins, then add the peppers and fry for 5 mins until the vegetables are soft.  Add the garlic and season with salt and pepper.
2. Measure the flour into a bowl.  Mix with half a tin of chopped tomatoes and stir until smooth.  Add the remaining tomatoes to the vegetables in the pan, followed by the puree and sugar and then the flour mixture.
3. Bring to the boil, stirring until thickened, then add the mushrooms and boil for a couple for mins, stirring.  Add the basil and vinegar and check the seasoning.
4. To make the cheese sauce, melt the butter in a saucepan, add the flour and whisk over the heat for a minute.  Gradually blend in the milk and whisk until bubbling and smooth.  Add the mustard, three-quarters of the cheese and season with salt and pepper.
5. Spoon a third of the vegetable sauce into the base of the dish.  Spoon over a third of the cheese sauce and sprinkle with a third of the remaining cheese.  Lay three sheets of lasagne on top (break the lasagne so they fit neatly without overlapping).  Continue with the remaining layers to give 2 layers of pasta and three layers of sauce and finish with the remaining cheese on top.                 
6. Bake in preheated oven for 40 mins until bubbling and golden brown.   
Teresa’s substitutions: 2 Leeks – 2 onions, chopped, 2 Red peppers – 3 red peppers, chopped, 2 large fennel – chopped Very tasty!
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Filed under Christian Unity, Justice and Peace, Lent, Mission

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