I came home on Saturday night to the most delightful little party. Jonas had invited our friends, Tim Y and Karen, over for dinner and he was in the kitchen cooking up a storm.
He made a wonderful vegetarian lasagne using zucchini, mushrooms and eggplant. All the vegetables were lovingly chargrilled before being layered into the final product and you could certainly taste the extra care involved. It was simply divine and certainly one of the few items I am prepared to eat as "left overs".
In honour of this delicious feast I am posting his recipe as my Weekend Herb Blogging. The usual recap is being hosted by Gabriella from My Life As A Reluctant Housewife.
Jonas' very own recipe. Serves 6-8, depending on how greedy you are.
750ml passata (tomato purée)
4-5 cloves garlic
1 teaspoon chilli flakes
2 tablespoons tomato paste
3 leaves of basil, chopped
Pinch of dried oregano
Salt and pepper to taste
1 cup flour
1 litre milk
2 cups grated tasty cheese
Pinch of nutmeg
Pepper to taste
2 large eggplants
4-5 medium zucchini
200-300g mushrooms, sliced
2 cups grated mozzarella
1. Slice eggplants and zucchini lengthways (4-5mm thick).
2. Chargrill eggplants and zucchini on griddle pan (alternatively you can roast, fry or grill them). Put aside.
3. Fry mushrooms with salt, pepper, garlic clove and ½ tablespoon olive oil. Put aside.
4. Preheat over to 220°C.
5. Begin tomato sauce by heating ½ tablespoon olive oil on moderate heat in frying pan. Add garlic, chilli flakes and pepper until garlic is soft.
6. Add tomato paste and stir. Add passata, oregano and salt. Cook for 5-10 minutes until thickened slightly. Add basil. Leave on very low heat.
7. Begin béchamel sauce by dissolving flour in milk over low to medium heat until thickened. Stir continuously. When smooth add nutmeg, pepper and cheese. Stir until cheese has melted.
8. Layer baking dish with a small amount of tomato sauce. Top with mixture of vegetables then lasagna sheet. Cover with tomato sauce. Repeat process adding in béchamel sauce on each lasagna sheet. Continue until you reach the top of the baking dish.
9. Cover last layer with remaining sauce and top with cheese.
10. Bake in oven for 45 minutes or until lasagne sheets have cooked.