Brookdale's Vegetable & Bean Lasagne Recipe
Vegetable and Bean Lasagne
Serves 4 - 6
- 5 ml olive oil
- 2 red onions, finely chopped
- 10 ml garlic, crushed
- 250 g button mushrooms, sliced
- ½ red pepper, seeded and chopped
- 200 g baby marrow, sliced and roasted
- 2 brinjals cubed and roasted
- 410 g red kidney or canneloni beans, cooked
- 6 tomatoes, peeled and chopped
- 125 ml vegetable stock
- 5 ml fresh oregano, chopped herb salt and freshly ground black pepper
- 500 g spinach, washed and roughly chopped
- 200 g instant lasagne sheets (corn and rice pasta for gluten free)
- Preheat the oven to 180 degrees and roast the brinjal, baby marrow, mushrooms and red pepper, rub with a little olive oil and seasoning and roast for about 10 minutes until tender.
- Heat the oil in a sauce pan.
- Add onions and garlic and cook for 5 minutes.
- Add tomatoes, vegetable stock and allow to simmer until tomatoes have softened.
- Stir in the roasted vegetables, beans and herbs.
- Simmer for 10 minutes.
- Lastly stir in chopped spinach into vegetable sauce and allow to wilt in the hot sauce.
- 30 ml butter
- 60 ml cake flour
- 500 ml skim milk herb salt and freshly ground black pepper
- 30 - 40 g parmesan cheese, grated
- 8 calamata olives, pitted and chopped
- 15 ml fresh oregano, chopped
- Melt butter in a saucepan, add flour and brown.
- Remove from the heat and slowly whisk in the skim milk, return to the heat, stirring and allow sauce to thicken.
- Season to taste.
- Pour half of the béchamel sauce into the bottom of casserole dish about 17 x 26 cm then cover with lasagne sheets then vegetable sauce over the lasagne sheets.
- Cover with a layer of lasagne sheets.
- Finish off with the balance of the béchamel sauce.
- Sprinkle with parmesan, olives and oregano.
- Bake in a pre-heated oven @ 180 degrees for 30 - 40 minutes until golden in colour.
- Serve hot with a simple salad.
Beans offer brilliant nutritional value! They are a source of carbohydrate and protein, as well as fibre and numerous vitamins and minerals including iron, folic acid, and magnesium. Although it’s quicker to use them straight from a can, tinned varieties are higher in sodium (salt) than the packet alternatives. Cooking them yourself is thus beneficial for those on a salt-restricted diet. Alternate with canned and fresh beans, as well as different types of beans for healthy variety!
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