Gorgeously bubbly and rich, there’s nothing better than home-made vegetarian lasagne for feeing a hungry family or setting yourself up with lots of yummy leftovers.
Serves: 6
INGREDIENTS
1 medium onion, finely diced
1 medium carrot, peeled and grated
4 garlic cloves, finely diced
1 stem celery, finely diced
800 grams gluten-free passata
500 grams portobello mushrooms, roughly chopped
large bunch kale, stems removed and roughly sliced
500 grams ricotta cheese
large handful fresh basil leaves
250 grams gluten-free lasagne sheets
2 cups grated mozzarella cheese
sea salt and cracked black pepper
olive oil for sauteing
METHOD
Heat a genereous glug of olive oil in a large sauté pan over a medium heat. Add the onion, galic, carrot and celery.
Cook gently, without browning, for 8–10 minutes until the onion is translucent. Add the passata, mushrooms and kale. Bring to a boil and then simmer for 15 minutes.
Combine the ricotta and herbs. Season generously.
Preheat oven to 180 degrees celsius. Place a big spoonful of tomato sauce on the bottom of your lasagna dish.
Place lasagne sheets over the top to create a layer. Spread half the ricotta mixture over the layer – I find a wide knife makes this simple. Top with another layer of pasta. Spoon half the tomato and vegetable sauce on this layer. Top with pasta.
Spread the remaining ricotta on top. Layer with pasta and top with the rest of the tomato sauce. Sprinkle with the mozzarella cheese and place in the oven to bake for 45 minutes.
Let the lasagne sit for 5-10 minutes before cutting and serving. Serve with a green salad. Leftover lasagne will be last up to 3 days in an airtight container in the fridge.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, Kelly Gibney.com.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.