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Thursday, September 7, 2017

Vegetarian Lasagna

Hi Everyone,  Here is my recipe for veggie lasagna.  If in the US I would use Tinkyada brown rice lasagne, but here in Portugal I cannot buy that so I use any whole wheat lasagne I can find.  You can also use your favourite cheese on the topping, I use a Portuguese cheese called Ilha Acoreano made from raw milk, but you can use whatever melting cheese you want.  If you are vegan you can use vegan cheese and for the bechamel sauce you can use a fake butter and nut milk instead of cow milk and butter.


8 slices of lasagna pasta (either cook it ahead if its the type of lasagna you need to cook, or leave as they are if its the one you don't need to cook first)

1 large onion chopped

1 teaspoon paprika

1 teaspoon oregano

1 large clove garlic crushed and chopped

 6 medium to large tomatoes chopped

15 crimini (brown)  mushrooms sliced

1 large red pepper chopped into 2 inch pieces

1 medium courgette/zuchinni quartered and chopped

For the bechamel

1/4 cup or 4oz butter

3 tablespoons flour

1 1/2 cups milk

4oz - 6oz cheese grated

salt and pepper to taste

Put the oven on 350 degrees or 175 C.

Saute the onion and garlic for 2 or 3 minutes and add paprika and then the tomatoes.

Cook until the onion is soft and well combined with the tomatoes.

You might want to add a little water to make the sauce more liquid, cook for another 5 minutes.

Then add the mushrooms and the red peppers, cook for another 5 minutes.

 Add the courgette/zuchinni and cook for another 3 minutes.

Add the oregano (crush it in your fingers and sprinkle in) and salt and pepper to taste.

Then lay 4 slices of  lasagne pasta in a large glass dish.

Place the cooked veggies on top of pasta.

Make the bechamel by melting the butter, then remove from heat and add the flour, mix well put back on a low heat. Immediately begin to add the milk slowly, stirring continuously and making sure there are no lumps until all the milk is added, let this cook and thicken while stirring until it boils. If it is too liquid take a little out in a small bowl and add more flour to it, stir it well,then add back into the sauce, if it's too thick add more milk.

Once it starts to boil turn off the heat and set aside.

Place another 4 slices of pasta on top of the veggies.

Pour the bechamel over the pasta and make sure it covers the whole of the top.

Add the grated cheese and place in the oven for about 20 to 30 minutes.

The cheese should be lightly browned on the top.

Serve on its own with some grated parmesan cheese or serve with a green salad on the side.Either
way you will be getting a lovely serving of vegetables.

Crimini mushrooms contain large amounts of copper, selenium and B2.  Copper is used for wound healing and is good for osteoarthritis.  Selenium is an antioxidant and also B2, they contain large amounts of potassium too.  These delicious mushrooms also contain many other nutrients you can read about here