Vegetarian Lasagne

I read the Delia recipe but made something not the same as I didn’t have all the ingredients and I put it together like I do my meat lasagne. I think it would be nice with bacon or chorizo in if you wanted a bit of meat.

Brilliant way to use a whole marrow that isn’t too courgette like for variety when you are swamped with them ;)

Makes enough for 8 people (or 6 if you don’t serve with much else…)

For the filling

2 onions

1 pepper

4 medium tomatoes

1 clove of garlic

6 courgettes or 1 marrow (I used a round courgette and most of a marrow). This looks like a lot but cooks away to nearly nothing…

200 ml tomato puree

200g black olives (stoned)

A block of ricotta cheese

If you don’t want it to be vegetarian add some bacon!

To make the lasagne

600ml béchamel sauce (you can buy it ready made in the supermarket in France, I presume in the UK too if you can’t be bothered to make it)

Grated cheese (emmental and cheddar or what ever you fancy…). I use a good covering og emmental and then a bit of cheddar on top.

Lasagne sheets

Dice the onion, pepper and tomato. Put in an oven tray with olive oil and crushed garlic.

Cook at 170°C for about an hour until the onion is translucent and the liquid has evaporated.

Dice the courgettes/marrow and put in a bowl with 1tbsp salt for a couple of hours. Stir occasionally if you can. Liquid will come out. Rince the pieces thoroughly and put in an oven dish with some butter and half the tomato puree.

Roast for an hour at 170°C or until no liquid is in the bottom of the pan (may take longer)

Cut the olives in half and the feta in to cubes.

Mix together the filling ingredients including the rest of the tomato puree. Add salt and pepper as needed.

Put 1/2 in the bottom of a dish and cover with lasagne sheets

Put in the rest of the filling and cover with the rest of the sheets.

Then the béchamel and top with cheese

Cook for an hour at 180°C or until the top is crisp and brown 

Instructions

I used all the yellow one and about two thirds of the green one. If the marrow has large seeds then scoop them out and just use the surrounding flesh.

Courgettes before roasting, they will end up only a fraction of this volumn.

The filling needs to be reasonably dry so the lasagne doesn’t come out all sloppy. So make sure you roast the veg for long enough. 

Cooked!