Vegetarian Lasagna Al
Forno
The amounts are not stated as it will depend on the
size you want.
Ingredients
·
Silverbeet leaves with stems removed, I have used rainbow coloured as I want the
stalks for another recipe (following). Enough to
make two layers in your dish.
·
Feta crumbled, or ricotta cheese or cottage
·
Cubed pumpkin or squash again enough for 2 layers
·
Ready made tomato sauce for tin flavoured (Italian or
Greek) hopped tomatoes.
·
! cup of plain yogurt
·
1 egg
·
tbsp flour
·
½ cup grated cheese
·
Sheets of lasagna enough for 3 layers
Method
· Slice beet leaves up and steam or boil till cooked,
drain and cool.
Steam pumpkin pieces (peeling pumpkin is made easier
by microwaving for a minute, makes the skin softer, may take longer depending
on toughness of skin) cool.
Put a layer for tomato sauce on bottom of casserole
lay sheets on top (I used sheets that don’t need to be cooked before layering) then
layer pumpkin that has been tossed in some of the tomato sauce.
A layer of
lasagna, then layer of silverbeet that has feta or a soft cheese tossed through
it.
Finish with a layer of lasagna that has the following
sauce poured over it. You can also use a
standard cheese sauce.
Sauce – Mix together yogurt, flour and cheese and add
to beaten egg.
Cook at 180 for 30 mins or till the top is brown and
bubbling.
Let sit for 10 minutes before serving it makes it
easier to serve.
Tasty Sticks
This is a great kiwi standard way of using silverbeet
ribs. Although we didn’t have the fancy
coloured ones when I was younger! You
can do any vegetable like this. For example,
Asparagus and dwarf beans. Today I am
going to experiment with a few purple sprouting broccoli stalks as well.
Cut the silverbeet stalks to manageable size and
Blanche them with the broccoli stalks for a minute or two. Cool, then beat up an egg and prepare your
favourite breadcrumb mix. Adding some grated Parmesan is nice.
Dip the stalks into some flour (this helps the egg and
crumbs stick to the stalks).
Then dip into the egg and then crumbs. Shallow fry in butter or oil till they are
golden and crunchy. That’s it they are
very moreish and can be served as a snack or a starter with a side salad.
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