HERB AND HOOF LASAGNE ..........
TOPPING ......
4 Onions , peeled and sliced
2 Zucchini sliced
3 capsicum , seeded , pith removed and sliced
1 fennel bulb sliced
4 garlic cloves skinned and sliced
1 egg plant sliced .
3 carrots sliced
12 cherry tomatoes
Place these vegetables in a baking tray that has been sprayed with cooking spray .
Season with salt , pepper and nutmeg
Spray again with cooking spray
Bake in a preheated oven ( 160 deg C ) till tender and slightly coloured .
Remove from oven .....set aside
Steam 1 cup of brown rice mixed with 1 tbs of chia seeds in 2 cups of water .
Once the rice is cooked stir through the vegetable mix ..
In a separate bowl mix together 1x 800gm tin of diced tomatoes , 1 tub of tomato paste 170gm 1 tsp of chilli flakes , a handful of fresh basil leaves ..roughly torn and 1 x 250 gm tub of cooking cream ...set aside
Lasagne sheets .....fresh lasagne sheets are best , but you can use the dried sheets ,its a matter of preference . ( 2 packets will be more than sufficient )...if using dried sheets it is not necessary to pre cook the sheets .
BOLOGNESE SAUCE
This is the bones of the lasagne and the foundation of a meal that will keep on giving .
Place in a food processor 1 med sized onion ( roughly chopped ) , 2 sticks of celery ( roughly chopped ) 4 cloves of garlic ( roughly chopped )....process until finely mulched .
Heat a large frypan and coat with 4 tbs of ghee , add the mulched vegetables and season with salt and cracked pepper .
Cook stirring the vegetables continuously till they are well browned .
Now add 1 kg of ground beef , season again with salt and cracked pepper .Don`t rush this step ..brown the beef over a med heat for about 15 minutes .
Add 170 gm of tomato paste
2 cups of a rough red wine ( expensive reds just don't work in this recipe ), continue to cook till the wine has reduced by half .
Pour in a cup of warm water and 2 bay leaves and a bundle of fresh thyme sprigs ( available in supermakets )
Stir to combine and let simmer for 15 minutes ...
Remove the bay leaves and thyme sprigs .
Set the sauce aside .....
BECHAMEL SAUCE
Melt 1/2 cup of marg /butter in the bottom of a large pan over a medium heat .
Add 1/2 cup of all pupose flour ( plain ) , stir it into the butter until it is smooth, stirring constantly
Drizzle in 4 cups of whole milk ( almond , coconut or soy milk is fine ) a little at a time whisking constantly until you have a thick batter .
Add 1 dsp of minced garlic , ground nutmeg to taste , salt and black pepper to taste .
Bring the mixture to a low simmer , stirring frequently for 10 minutes over a low heat .
ASSEMBLY
Spray a rectangular baking pan ( 9x 13 inch approx. )
Spead a 1/3 cup of béchamel sauce over the base
Add a layer of lasagne sheets
Ladle over a cup of Bolognese sauce
Sprinkle over grated parmesan cheese
Repeat this process 3 more times , finishing with a layer of pasta
Now lightly drizzle over the pasta a thin layer of sugar free maple syrup
Top with a handful of shredded tasty cheese and the roasted vegetable mix
Finish off with pouring the tomato sauce mixture over the top ...sprinkling with the remaining parmesan cheese .
BAKE
Bake your lasagne for 45 minutes in a preheated oven ( 180 deg C ), until bubbly and browned all over ...
TOPPING ......
4 Onions , peeled and sliced
2 Zucchini sliced
3 capsicum , seeded , pith removed and sliced
1 fennel bulb sliced
4 garlic cloves skinned and sliced
1 egg plant sliced .
3 carrots sliced
12 cherry tomatoes
Place these vegetables in a baking tray that has been sprayed with cooking spray .
Season with salt , pepper and nutmeg
Spray again with cooking spray
Bake in a preheated oven ( 160 deg C ) till tender and slightly coloured .
Remove from oven .....set aside
Steam 1 cup of brown rice mixed with 1 tbs of chia seeds in 2 cups of water .
Once the rice is cooked stir through the vegetable mix ..
In a separate bowl mix together 1x 800gm tin of diced tomatoes , 1 tub of tomato paste 170gm 1 tsp of chilli flakes , a handful of fresh basil leaves ..roughly torn and 1 x 250 gm tub of cooking cream ...set aside
Lasagne sheets .....fresh lasagne sheets are best , but you can use the dried sheets ,its a matter of preference . ( 2 packets will be more than sufficient )...if using dried sheets it is not necessary to pre cook the sheets .
BOLOGNESE SAUCE
This is the bones of the lasagne and the foundation of a meal that will keep on giving .
Place in a food processor 1 med sized onion ( roughly chopped ) , 2 sticks of celery ( roughly chopped ) 4 cloves of garlic ( roughly chopped )....process until finely mulched .
Heat a large frypan and coat with 4 tbs of ghee , add the mulched vegetables and season with salt and cracked pepper .
Cook stirring the vegetables continuously till they are well browned .
Now add 1 kg of ground beef , season again with salt and cracked pepper .Don`t rush this step ..brown the beef over a med heat for about 15 minutes .
Add 170 gm of tomato paste
2 cups of a rough red wine ( expensive reds just don't work in this recipe ), continue to cook till the wine has reduced by half .
Pour in a cup of warm water and 2 bay leaves and a bundle of fresh thyme sprigs ( available in supermakets )
Stir to combine and let simmer for 15 minutes ...
Remove the bay leaves and thyme sprigs .
Set the sauce aside .....
BECHAMEL SAUCE
Melt 1/2 cup of marg /butter in the bottom of a large pan over a medium heat .
Add 1/2 cup of all pupose flour ( plain ) , stir it into the butter until it is smooth, stirring constantly
Drizzle in 4 cups of whole milk ( almond , coconut or soy milk is fine ) a little at a time whisking constantly until you have a thick batter .
Add 1 dsp of minced garlic , ground nutmeg to taste , salt and black pepper to taste .
Bring the mixture to a low simmer , stirring frequently for 10 minutes over a low heat .
ASSEMBLY
Spray a rectangular baking pan ( 9x 13 inch approx. )
Spead a 1/3 cup of béchamel sauce over the base
Add a layer of lasagne sheets
Ladle over a cup of Bolognese sauce
Sprinkle over grated parmesan cheese
Repeat this process 3 more times , finishing with a layer of pasta
Now lightly drizzle over the pasta a thin layer of sugar free maple syrup
Top with a handful of shredded tasty cheese and the roasted vegetable mix
Finish off with pouring the tomato sauce mixture over the top ...sprinkling with the remaining parmesan cheese .
BAKE
Bake your lasagne for 45 minutes in a preheated oven ( 180 deg C ), until bubbly and browned all over ...
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