Rainbow Lasagne by Open Table

Use whatever veggies you have on hand to make a delicious and colourful lasagne!  It’s a dream for minimising waste, maximising taste.

Ingredients

LAYERS

750g veggies such as: eggplant, zucchini, capsicum, mushrooms, tomatoes, sweet potato, pumpkin, parsnip, carrot or potato – sliced into very thin strips or rounds
500g leafy greens such as: spinach, silverbeet/chard, kale
2 tbs-1 cup fresh herbs of your choice, such as basil, dill, mint, etc – chopped fine – or 1-2 tsp dried herbs
extra virgin olive oil
6 x lasagne sheets, optional (you can also just use layers of vegetables
1 cup Mozzarella/cheddar/parmesan/ricotta etc (optional) or nutritional yeast flakes
salt and pepper

MIX & MATCH FILLINGS  – See end of recipe for more ideas

Cauliflower Bechamel:

1 cauliflower, chopped
2 cloves garlic, diced
½ leek or brown onion, diced
¾  cup milk/cream or similar
½ cup cheese/nutritional yeast, optional

Lentil, Mushroom & Tomato Layer:

2 x 400g tin tomatoes OR 500g fresh juicy tomatoes
1-2 cloves garlic, diced
150g mushrooms, diced
1 cup cooked beans or lentils OR 1 x 400g tin lentils
Herbs or spices of your choice

 

Method

Use whatever veggies you have on hand to make a delicious and colourful lasagne!

Huge thanks to Alanna and the team at Open Table for making this with us in our latest online cooking workshop.  We’re having so much fun sharing tips on reducing food waste, learning all kinds of kitchen hacks and of course making delicious things together.

 

Rainbow Lasagne

 

This recipe provides options so that you can fill the lasagne with whatever you like – encouraging you to get creative with your ingredients. You could make a spicy chilli lasagne, a herby green lasagne, a cheesy pumpkin and sage lasagne – whatever takes your fancy.

Equipment:  Oven, deep sided oven tray (approx 21x28cm or similar) or various smaller trays or baking dishes, 1 large saucepan, 1 medium saucepan, frying pan, spatula, measuring cups, spoon, knife, chopping board. For the cauliflower bechamel, you will also need a blender or food processor.

Preheat your oven to 220C and line a deep oven tray

 

PREPARING YOUR VEGGIES FOR LAYERING

Place root veggies, as well as veggies such as eggplant on a lined tray with a drizzle of olive oil and sprinkling of salt and pepper. Bake for 10-20 minutes or until softened. These are now ready to layer!
Leafy greens can be lightly sautéed with some olive oil and a sprinkle of salt –  now ready to layer!
Chop up other veggies such as pumpkin into cubes and boil or steam until just tender – now ready to layer!
You can also place your veggie strips in a sandwich press with a little oil, salt & pepper – now ready to layer!

You can also use leftover roast veggies, simply slice them into strips or roughly chop so that you can layer them

 

PREPARE YOUR FILLINGS

TO MAKE THE CAULIFLOWER BECHAMEL:

Cook cauliflower until tender in the saucepan of boiling salted water, strain and place in a blender or food processor. In a saucepan, cook onion & garlic in a drizzle of olive oil until soft. Blitz in a blender with the cauliflower, milk, salt and pepper. Set aside.

TO MAKE THE LENTIL, MUSHROOM & TOMATO FILLING:

Heat a frying pan with olive oil, cook the garlic until fragrant and golden. Add the mushrooms and cook for a couple of minutes, add the tomatoes and cook for a further 10-15 minutes. Add the cooked beans or lentils and stir through.

 

ASSEMBLE THE LAYERS

Layer the fillings and veggies however you like, making sure to alternate filling with a layering vegetable or pasta sheet

 

COOK THE LASAGNE

Cover the tray with aluminium foil or a lid and place in the oven for 20-30 minutes. Uncover and  cook for a further 15-20 minutes, until the top is golden and the pasta and layers are cooked through.

 

ALTERNATIVE FILLING OPTIONS, great for using leftovers:

Broccoli & Cheese
2 broccoli heads & stalks, chopped
1/2 cup cheese
¾  cup milk/cream or similar

Cook broccoli until tender in the saucepan of boiling salted water, strain and place in a blender or food processor. Blitz in a blender with the cheese, milk, salt and pepper. Set aside.

Herby Ricotta Layer
3 cups ricotta
½ cup parmesan or other cheese
1 cup herbs of your choice, or even chopped and wilted leafy greens like silverbeet or kale

Mix the ricotta, salt and pepper, cheese and herbs together in a bowl until combined.

Leftover Bolognese
2-3 cups

Leftover Hummus
Can be used as a base for a bechamel!

 

Recipe by Open Table.
Adapted from Donna Hay, Jamie Oliver & Taste.com lasagne recipes.

Hints and Tips

  • No lasagne sheets? No worries.  Layer with veggies or even use other types of pasta or ravioli from the pantry or freezer.

  • Leftover bolognese, pasta sauce or even stews can be used as a layer in your lasagne.

What do you think

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