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<!doctype html>
<html>
<head>
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</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://www.eaglebrae.co.uk/wp-content/uploads/vegetarian-lasagne.jpg"
>
<img
src="Images/A176EE0E-B83D-48CD-BE4B-8C89A93B89CA/4D6C73B2-82E8-439F-A20B-45E2044943A8.jpg"
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class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">Great Glen Vegetarian Lasagne</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://www.eaglebrae.co.uk/recipes/great-glen-vegetarian-lasagne/"
>
<span itemprop="author">eaglebrae.co.uk</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>300</strong>g puy lentils
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> can peeled tomatoes
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> large onion (chopped finely)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>4</strong> cloves of garlic (crushed)
</p>
<p class="line" itemprop="recipeIngredient">
Dried chilli flakes (to taste)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>500</strong> ml vegetable stock
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> tbsp Olive Oil
</p>
<p class="line" itemprop="recipeIngredient">
<strong>3</strong> bay leaves
</p>
<p class="line" itemprop="recipeIngredient">
Fresh thyme (small bunch tied together with cooking string as a
bouquet garni)
</p>
<p class="line" itemprop="recipeIngredient">Salt (to taste)</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> tsp black pepper
</p>
<p class="line" itemprop="recipeIngredient">
Spinach (one bag fresh, half a bag frozen)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> leeks (chopped)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>250</strong>g freah lasagne sheets
</p>
<p class="line" itemprop="recipeIngredient">
<strong>100</strong>g butter
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> tbsp flour (heaped)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>275</strong> ml milk (as required)
</p>
<p class="line" itemprop="recipeIngredient">
Parmesan cheese (enough for a light dusting on top, finely grated)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>150</strong> g mature cheddar cheese (grated)
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">Veggie Mince</p>
<p class="line">
First things first, you need to make your vegetarian “mince” which
is primarily made up of the delicious green lentils. But before
you can get your veggie mince underway, you need to put two other
pans to work! Put your stock on the hob to heat it up, ready for
use later. Put another pan of water on to boil so that you can
parboil your lasagne sheets – add a little salt and oil to the
water. In a third pan, gently fry your onions for 5 minutes or
until softened.
</p>
<p class="line">
While your stock heats up, your water comes to the boil and your
onions sizzle away, rinse your green lentils in a sieve with cold
water. Add the garlic to your onions and stir well for about a
minute. Add in the rinsed lentils and stir well. After about
another minute or so add in the stock so that it just covers the
lentil mix. Add the dried chilli flakes, the bay leaves and the
thyme and let your lentils simmer with a lid on for 25 minutes.
Make sure your lentil mix doesn’t dry out as the lentils absorb
the stock. Add more stock if necessary.
</p>
<p class="line">
While your lentils simmer, wilt your spinach with a tiny bit of
water, butter and salt in a separate shallow pan. Continue to cook
until all the water has cooked off. Finally, after your lentils
have cooked away for 25 minutes, add the tin of tomatoes as well
as some salt and pepper to taste. Cook for another 10 minutes. Add
in the leeks and cook for 10 minutes more until the leeks are just
cooked. You want your green lentils mix to be the right
consistency to be your lasagne mince, so if it’s too runny cook
off the excess moisture. If it is too dry add some more stock.
Once ready, set aside off the heat with the lid on.
</p>
<p class="line">Lasagne Sheets</p>
<p class="line">
Now a lot of people will put dry lasagne sheets into a lasagne
straight out of the packet. Many of the packets recommend you cook
it like this. But we prefer to parboil ours because the lasagne
sheets are much nicer fully swollen in the lasagne. It also means
you won’t have to cook your vegetarian lasagne so long in the oven
that it might dry out just to cook the sheets through. You don’t
want them to stick together so you can’t just put them in the pan
together. So here is Eagle Brae’s wacky method of parboiling
lasagne sheets.
</p>
<p class="line">
Take a sheet of tinfoil and cut a strip a metre or so long (big
enough to fold up your lasagne sheets inside). Before adding your
lasagne sheets, fold the tinfoil and make holes in it with an
office hole-punch. Then fold again and re-punch. Do this again and
again until your tinfoil is too small to fold or punch again. Then
open it up and add the lasagne sheets. After each lasagne sheet
fold the tinfoil over so no two sheets are touching each other.
The holes you punched will ensure water circulates inside every
sheet. Add the whole bundle to your boiling water and cook for
about 7 minutes. Once done, take off the heat, and pour away about
90% of the water leaving 10% in the bottom to keep moist and warm
with the lid on.
</p>
<p class="line">Béchamel Sauce</p>
<p class="line">
Add your butter to yet another pan and melt gently. Once melted,
add the flour and stir thoroughly. Cook for a minute or so until
all the flour has blended with the butter. Keep stirring as you
add around a quarter of your milk to the flour/butter blend,
turning the heat up a little. Your mix should thicken and dry up.
Keep stirring and slowly add more milk. Continue this process
until all your milk is added and there are no lumps. Add the
grated Cheddar and stir until all the cheese is melted. If your
sauce is too runny add more milk. Remember it continues to thicken
up to simmering point, so don’t assess the thickness of your sauce
until it is almost at simmering point. Add a little salt to your
sauce, stir and leave on the lowest possible heat. Keep going back
to stir your sauce until you are ready to use it.
</p>
<p class="line">Build your Vegetarian Lasagne</p>
<p class="line">
Remove the bay leaves and the thyme from your lentils mix and put
a nice layer down in the bottom of a suitable lasagne dish. Add
some wilted spinach on top, followed by a layer of lasagne pasta
and béchamel sauce on the very top. Add another layer of lentils
mix on top of the béchamel sauce and repeat the layering process
until the dish is full. Make the béchamel sauce the top and final
layer and use more sauce on the top than you have for lower
layers. Sprinkle the parmesan over the top and now your Eagle Brae
Great Glen Vegetarian Lasagne is ready for either the oven or the
freezer! To cook in the oven, cook at 180 degrees for about half
an hour or until starting to brown on top.
</p>
<p class="line">
This is an incredibly tasty dish and popular even amongst folk who
think they don’t like vegetarian food! Great with a nice fresh
green salad. Enjoy!
</p>
<p class="line">
For more delicious Eagle Brae dishes, see our other home-cooked
recipes.
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
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