The vegan sour cream experiment continues... sour cream sussed, the next "I need to get it sorted" was a good "cheese" sauce for lasagne. This is based on a recipe from Jamie Oliver and a "cheezy" sauce recipe. I would post a picture showing you just how good it looked but we were far too busy demolishing it to stop and pose for photos. It went down well.
The recipe goes something like this:
Chop 1kg butternust squash into 3" cubes, put on a baking tray with a good sprinkle of EVOO, salt and pepper and over bake at 190C for an hour. Set aside.
Slice 4 leeks, add to a pan with a tbsp of EVOO and saute (with the lid on) for 10 minutes till soft. Add 200gms spinach and stir in till wilted. Add tofu cheese sauce (see below) and set aside.
Cheat and buy a large jar of Dolmio Lasagne Sauce! And fresh lasagne sheets; they cook better than dry in this recipe.
Tofu Cheese Sauce:
1/2 small Red Onion
1 medium clove Garlic
1/2 tbsp EVOO
1 pkt Silken Tofu (firm)
Soya Milk
1 tbsp Arrowroot
1 tbsp Lemon Juice
1 tbsp Apple Cider Vinegar
2 tsp Dijon Mustard
1/2 tsp Salt
1/2 tsp Paprika
1/2 tsp Turmeric
Black Pepper
I blitzed the onion and garlic in the blender till fine and the added all the other ingredients except the milk. This was then blitzed till smooth and enough milk added at the end to thin it to a single cream consistency. All but 4-6 tbsps of the sauce was then stirred into the leek and spinach mixture.
Building the lasagne:
Spread 1/4 of the Dolmio sauce on the base of the pasta dish. Lay the first layer of pasta sheets down. Cover these with 1/3 of the leek and spinach mix and then press 1/3 of the squash pieces into it. Pour 1/4 of the Dolmio sauce over this and then add a second layer of pasta. Repeat this process and when you reach the third layer of pasta pour the last of the Dolmio sauce on top and the remaining cheese sauce. Mix these two gently together and grate a little black pepper on top.
Oven bake, with tin foil on top for 15 minutes (20 if the pasta is dried) at 190C and a further 15 (20) minutes with the foil removed.
Enjoy. We did!
Chop 1kg butternust squash into 3" cubes, put on a baking tray with a good sprinkle of EVOO, salt and pepper and over bake at 190C for an hour. Set aside.
Slice 4 leeks, add to a pan with a tbsp of EVOO and saute (with the lid on) for 10 minutes till soft. Add 200gms spinach and stir in till wilted. Add tofu cheese sauce (see below) and set aside.
Cheat and buy a large jar of Dolmio Lasagne Sauce! And fresh lasagne sheets; they cook better than dry in this recipe.
Tofu Cheese Sauce:
1/2 small Red Onion
1 medium clove Garlic
1/2 tbsp EVOO
1 pkt Silken Tofu (firm)
Soya Milk
1 tbsp Arrowroot
1 tbsp Lemon Juice
1 tbsp Apple Cider Vinegar
2 tsp Dijon Mustard
1/2 tsp Salt
1/2 tsp Paprika
1/2 tsp Turmeric
Black Pepper
I blitzed the onion and garlic in the blender till fine and the added all the other ingredients except the milk. This was then blitzed till smooth and enough milk added at the end to thin it to a single cream consistency. All but 4-6 tbsps of the sauce was then stirred into the leek and spinach mixture.
Building the lasagne:
Spread 1/4 of the Dolmio sauce on the base of the pasta dish. Lay the first layer of pasta sheets down. Cover these with 1/3 of the leek and spinach mix and then press 1/3 of the squash pieces into it. Pour 1/4 of the Dolmio sauce over this and then add a second layer of pasta. Repeat this process and when you reach the third layer of pasta pour the last of the Dolmio sauce on top and the remaining cheese sauce. Mix these two gently together and grate a little black pepper on top.
Oven bake, with tin foil on top for 15 minutes (20 if the pasta is dried) at 190C and a further 15 (20) minutes with the foil removed.
Enjoy. We did!
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