Saturday, April 21, 2012

Potato and Basil Lasagna

Stuff you will need:
* Lasagna sheets
* Button mushrooms (a handful)
* Spinach (a bunch)
* Potatoes (about 10 medium sized)
* Soy milk
* Vegan margarine or olive oil
* Plain flour
* Basil (shredded, about half a cup for the filling and a quarter cup for the topping)
* Tomatoes (about ten, chopped)
* One red onion (finely chopped)
* Two or three cloves garlic (finely chopped)
* Some kind of tomato chutney
* Walnut oil, if you like.

Making the potato filling:
1) Cut the potatoes into chunks and boil them. No need to remove the skins, skins are delicious.
2) Once the the potatoes are boiled, mash them. Add about half a cup of water and about a cup full of soy milk, in small batches, until they're a pleasantly delicious consistency. Add some walnut oil (or vegan margarine or olive oil), and salt.
3) Stir through the shredded basil.

Making the tomato sauce:
1) Fry the onion in olive oil until it's soft.
2) Add the garlic and fry for a minute or two. 
3) Add two or three tablespoons of the tomato chutney and stir through.
4) Add the chopped tomatoes, leave to simmer.

Preparing other stuff:
1) Thinly slice the mushrooms.
2) Wash and shred the spinach.

Assembling the lasagna:
1) Grease the pan with olive or walnut oil.
2) Put down a layer of the lasagna sheets.
3) Add other ingredients in thin layers. Maybe something like: lasagna, potato, tomato, lasagna, mushroom, spinach, potato, lasagna, tomato.

Cover the pan in alfoil and bake almost-to-cooked according to instructions on the lasagna packet (probably something like 40 minutes at 200C).

While it's baking, make the bechamel sauce:
1) Heat half a cup of olive oil, walnut oil, or vegan margarine.
2) Add about a cup and a half of plain flour, stirring constantly until it's browned.
3) Add maybe half a litre of soy milk (maybe more?), stirring constantly.
4) Wait for the sauce to thicken. You may need to whisk it to get rid of lumps. You might need to add a little more flour.
5) Season the sauce with salt and (lots of!) pepper, and stir through the shredded basil.

Once the sauce is ready, remove the lasagna from the oven and carefully pour over the bechamel sauce. You can put it back in to back with the alfoil over it for a while, but leave it uncovered for the last 15 minutes or so to let the sauce thicken.

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