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Veggie Lasagne


It’s almost spring in Sydney and the warm weather is here. A sure sign is the jasmine in bloom – sprawling over fences and permeating the air with its heady fragrance.

I thought it was time to revisit a recipe for lasagne I made a while back. It’s made with goat’s cheese, leek and tomato, no meat, so it’s a lighter option, perfect for the spring here, and for the end of summer for those in the Northern Hemisphere.

It’s pretty simple. With no white sauce, it’s easy to make. The goat’s cheese is a perfect substitute. You could change it up with the addition of different veggies – spinach, zucchini, eggplant or pumpkin would be good.

Ingredients

2 tbls extra virgin olive oil
2 garlic cloves
1 400g tin whole tomatoes
1 tsp sugar
1 big leek or 2 smaller ones
250g goat’s cheese
1 tbls milk
150g Greek yoghurt
Fresh lasagne sheets – enough to make 3 layers
Parmesan to grate over the lasagne
Cherry tomatoes, sage leaves
Fresh basil leaves

Method

For the tomato sauce, heat 1 tablespoon of the oil in a medium frying pan. Peel and finely slice the garlic and fry gently until softened. Add the tinned tomatoes and using the tin as a measure, add a tinful of water. Add a good grind of rock salt and black pepper and the teaspoon of sugar. Cook on a medium heat until the sauce is thick and reduced, about 20 minutes, breaking up the tomatoes with a spoon occasionally as you stir the sauce.

Wash the leek/s carefully to remove any dirt or grit. Finely chop the leeks. Put another frying pan on medium heat – or you can save washing up like me and use the tomato pan after they have finished cooking! Add the other tablespoon of oil, and when the oil is hot, add the chopped leeks. Stir for a minute or two, moving the leeks around to make sure they are all starting to cook down. Turn the heat to low, cover the pan and cook for about 10 minutes until the leeks are softened.

Preheat the oven to 180 degrees C.

Break the goat’s cheese up, you still wants sine chunks so no need to blend or process. Add the milk to loosen the mix, and then add the Greek yoghurt. You are looking for a thick bit spreadable consistency. Season with a grind or two of rock salt and black pepper.

Now for the layering. Spoon 1/3 of the tomato sauce on the bottom of your baking dish. Add 1/3 of the leeks.Now put a layer of lasagne sheets on top. The size of your baking dish will determine how many sheets or partial sheets you need. I used one and a half per layer. Spoon ¼ of the goat’s cheese mixture over the lasagne sheets. Now start again and layer 1/3 tomato, 1/3 leeks, lasagne sheets and ¼ goat’s cheese. Finish with the rest of the tomato, the leeks and a lasagne layer.
Spread the remaining ½ goat’s cheese mixture thickly over the top of the lasagne. Grate as much Parmesan as you fancy over the top, and scatter some cherry tomorrow halves and sage leaves.

Place in the bottom of the preheated oven and cook for about 25 minutes until the top is golden and bubbling. Remove from the oven and scatter over a few fresh basil leaves before serving.

NB You could freeze the lasagne before baking, or after cooking, freeze whole or divided into meal size portions.

 

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