Vegetarian lasagna with basil pesto & ricotta – Alida Ryder

Alida Ryder's Vegetarian Lasagne with Basil Pesto & Ricotta

Alida Ryder’s Vegetarian Lasagne with Basil Pesto & Ricotta

for the mushroom-tomato sauce
500g mushrooms, sliced
2 garlic cloves, sliced
2-3 cups (approximately 2 x 400g tins) chopped tomatoes
2 fresh thyme sprigs
1 fresh oregano sprig
salt & pepper to taste

for the bechamel sauce
500ml vegetable stock
250ml full cream milk
½ onion
1 bay leaf
100g butter
100g flour
pinch of grated nutmeg
salt & white pepper to taste

to assemble
250g uncooked lasagna sheets
½-3/4 cup basil pesto
1.5 cups ricotta cheese
1 cup mozzarella, grated

instructions
To make the tomato sauce, sauté the mushrooms in a splash of oil until golden brown then add the garlic, tomatoes and herbs. Allow to simmer for 5-10 minutes then season to taste.
In the meanwhile, make the béchamel sauce. Heat the vegetable stock and milk with the onion and bay leaf.  Melt the butter in a saucepan then whisk in the flour.  Slowly whisk in the hot liquid over medium heat until the sauce is thick and smooth.  Season with the nutmeg, salt and pepper and set aside.

Pre-heat the oven to 200°c.

to assemble
Add a bit of tomato sauce to the bottom of a casserole dish then top with a few lasagna sheets. Add more tomato sauce on top then add dollops of basil pesto and ricotta and top with a layer of bechamel. Repeat until you’ve used up all the sauce then top with mozzarella.

Place in the oven and allow to bake for 30-45 minutes until a knife can be inserted easily which indicates the pasta is fully cooked.

Remove from the oven and allow to cool for 10 minutes before serving.

Michael’s wine recommendation – CLICK HERE

Bellingham Pinopasso 2013

Bellingham Pinopasso 2013

Alida Ryder

Alida Ryder

Alida Ryder is one of my favourite food people.  Excellent cook, recipe developer, great photographer.  Her website has a huge following and she is doing things she could only have dreamed of a few years ago.  She’s written two books Simple & Delicious and Cook from the heart.  Click here to go to her website. Click here to buy her first e-book.

 

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November 12th, 2014|Categories: Recipes|Tags: , , |