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Loosely constructed vegetarian lasagna

Home » Loosely constructed vegetarian lasagna
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Loosely constructed vegetarian lasagna

This lasagna is light, airy, and full of interesting and unexpected tastes and textures.

The term “deconstructed”, when referring to versions of classic dishes, can be a little contrived. This lasagna is not the classic variety, nor is it deconstructed. Loosely constructed is a more appropriate description. However, it does have a few things in common with classic lasagna. The lasagna noodles still separate layers of ingredients, a tomato based sauce, and a creamy cheesy sauce.

Make the creamy sauce by mashing together cauliflower and ricotta cheese. Fresh tomatoes and parsley come together for the tomato sauce. There are a variety of vegetables: some roasted, some seared in a skillet. I blanch the asparagus spears for a minute or two in salted water to highlight their flavour yet still be crisp to the bite.

We achieve a combination of fresh (minimally cooked) tastes and sweeter more complex notes of seared and slow roasted vegetables. To top it all off, sprinkle with the king of cheese, Parmigiano-Reggiano, or Parmesan if budget constraints are a factor.

Loosely constructed vegetarian lasagna

Loosely constructed vegetarian lasagna

Servings: 4 people
Author: Steve Paris
Print Recipe
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Ingredients

  • 300 g baby carrots
  • 1 green and 1 yellow zucchini
  • 2 red peppers
  • 250 g ricotta cheese
  • 1 medium head of cauliflower
  • 1 bunch asparagus
  • 1 tsp smoked paprika
  • 200 g mushrooms
  • 3 large tomatoes or equivalent in smaller tomatoes. The redder the better
  • 1/2 cup finely chopped parsley
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 8 sheets lasagna pasta around 150 sq cm per sheet
  • 1 cup finely grated parmesan

Instructions

*To prepare

  • Pre heat the oven to 200 degC.
  • Halve and trim the red peppers.
  • Clean and trim the carrots.
  • Lay the peppers and carrots on a baking tray, drizzle with oil, and roast for 30 minutes. Set aside to cool.
  • Bring a medium pot of water to the boil and add 1 tsp salt.
  • Blanch the asparagus in the boiling water fro 3 minutes, then refresh under cold water to halt cooking and set aside.
  • Boil the lasagna sheets in salted water until al dente. Plunge into cold water then drain. Set aside.
  • Trim the cauliflower and coarsely chop.
  • Boil the cauliflower in salted water until soft.
  • Drain the cauliflower and return to the hot pot and let sit until it cools.
  • Clean and trim the mushrooms.
  • Stir fry the mushrooms until starting to brown. Set aside.
  • Clean and slice the zucchinis.
  • Smear some olive oil in a frying pan and bring to a high heat.
  • Sear the zucchini rounds until starting to brown. Set aside.
  • Remove the tomato skins by plunging the tomatoes into boiling water until the skins peel off easily.
  • Remove the core, pulp, and pips from the tomatoes.
  • Use a food processor or blender to combine the tomato flesh, parsley, salt, and pepper.
  • When the cauliflower has cooled, mash well, then fold in the ricotta cheese and paprika. Set aside.
  • Slice the red peppers into strips. Same with the carrots, unless they were quite small in the first place.
  • Drain the lasagna sheets and coat with the tomato parsley mix.

*To assemble

  • Smear a an 8th of the cauliflower ricotta on each plate.
  • Add a layer of the vegetables – peppers, mushrooms, zucchinis, asparagus, carrots.
  • Add a layer of lasagna sheets smothered in the fresh tomato and parsley mix.
  • Repeat.
  • Sprinkle with parmesan cheese.
  • Before serving, microwave each plate for 2 minutes.
  • Grill under a hot grill, or a flame, until the parmesan is melted and browning.

Environmental Impact

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delectabilia - Latin - the neutral plural nominative form of dēlectābĭlis
1 enjoyable, delectable, delightful
2 (taste) delicious

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steve-paris

It’s all about the food.
But you can learn a little more about me here…

“Cooking should be a carefully balanced reflection of all the good things of the earth.”

— Jean & Pierre Troisgros

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