For this month’s Vegetarian Challenge we would like you to include one fully vegetarian recipe a week in your menu, so we’ve cooked up a nice surprise that’s a favorite around the world: lasagna.
Our version wouldn’t do unless it provided great nutritional benefits and a healthier take on the traditional dish, so you can choose to use our ingredients, change them for the more common alternatives.
Either way we know you’ll indulge in this tasty recipe that we are now serving, with the expertise of Stacey, our amazing cook that shares other incredible vegetarian recipes at goodnessis.com.
- lasagna sheets (I usually do four/five layers in a 30 x 24 cm baking dish)
- 1 cup of mild, tasting grated parmesan cheese
- 3 x 200g cans crushed tomatoes/4 cups of very ripe, fresh tomatoes
- 1 tub tomato paste
- 1 medium carrot, grated
- 2 teaspoons dried oregano, or 3 sprigs of fresh
- 1 sprig of fresh thyme
- eight leaves of marjoram
- 1/4 tspn cayenne pepper
- one bay leaf
- 1 tspn salt
- 1 tspn sugar
- 500ml of 15% cooking cream
- 1 cup of mild tasting grated parmesan cheese
- Freshly ground pepper
- 2 big bunches of basil (110g basil leaves, stems removed)
- 1/4 cup of pine nuts
- 4 tablespoons of olive oil (or just enough to create a paste)
- Pinch of salt
- Preheat your oven to 180 degrees Celsius
For the Tomato Sauce: In a heavy bottomed saucepan, combine the canned tomatoes and the tomato paste. Add the dried oregano, thyme, grated carrot, marjoram and bay leaf. Cover and simmer very gently for an hour, stirring occasionally. Turn off the heat and add the sugar, salt and pepper.
While waiting for the red sauce, make the pesto. Add the basil, pine nuts and olive oil into a blender, and blend until broken down. Using a spatula, place this into a bowl or jug. Add the cream, one cup of grated parmesan and stir until well combined.
Now to pull it all together: Ladle a cup of the tomato sauce into the bottom of a baking dish. Then add 1/4 cup of the pesto cream sauce and then a layer of the lasagna sheets. Now add a layer of tomato sauce, pesto cream sauce and then lasagna sheets. Go for another layer of sauce, the pesto cream and lasagna sheets. You want to finish with a layer of the lasagna sheets, and to top it with the last of the pesto cream. Sprinkle the grated parmesan so that you have a wonderful, cheesy top.
Cover with foil and bake for 25 minutes. Remove the aluminum foil and bake for another 15 minutes until the top browns up slightly. Allow to sit for 5 minutes, so that the juices settle and the filling firms up. Serve with your favorite green salad.