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

Servings: 4 people

Author: Steve Paris

Print Recipe

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.