This vegetarian lasagne recipe has been in my family for over 30 years, from when my mum was in her early 20s. I am generally a keen meat eater however recently I’ve been cutting down on how much meat I eat, to generally have it once or twice a week.
As for this lasagne recipe, I prefer it to the traditional beef dish and it works brilliantly for meal prepping, or cooking for a group.
Over the years a few changes have been made to the original ingredients. Firstly, we’ve learnt over the years that ricotta cheese absorbs much of the moisture and causes the overall texture to be quite dry. Instead we use Philadelphia cream cheese or a similar equivalent.
Before doing the final sprinkle of cheese to get a crispy finish once out of the oven, I add some garlic granules which add to the crisp, flavoursome top layer.
As for the secret ingredient, the recipe says 1 teaspoon of soy sauce, however I tend to add 4 tablespoons as it gives it a tasty zing.
My method differs slightly from the original method:
Cook 1kg of spinach in a large pan, filled 1/3 of water.
Once the spinach has wilted, mix with a 340g pack of Philadelphia (or cream cheese equivalent).
Fry 175g mushrooms with 25g of butter in a pan with the lid on (otherwise the juice from the mushrooms will boil off and lose the flavour) for 5 minutes.
Then add 150ml of vegetable stock to the mushrooms and simmer for 10 minutes.
Add 4 tablespoons of soy sauce to the mushrooms sauce, with a sprinkle of dried chilli.
Blend with a hand blender until smooth.
Layer lasagne sheets first, followed by the spinach mix, and top with mushrooms sauce. Do this 3/4 times depending on how large your pan is.
Sprinkle some garlic granules and cheddar cheese on the top and cook on 200C for 45 minutes.
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