Wednesday, 9 April 2014
Vegetable lasagna with escarole and artichokes
For all my vegetarian friends, here is a lighter lasagna recipe, which I am preparing for the Easter lunch with my family.
If you use store bought pasta, take care to cook it until soft in boiling hot water. If you use small moulds just like mine, cut them when cooked.
Anyway, do not use bought bechamel sauce as it is too runny...
For a fully vegetarian you can use margarine instead of butter, and vegetable stock instead of milk in the bechamel. (not my favourite option)
As many times I do, I made small portions, so it is easier to freeze and de-freeze, but you can bake it in the usual square baking pan.
I made 10 very small portions because we will have many different dishes, but this quantity will be enough for 4 people.
Ingredients for 4
2 eggs fresh made egg pasta
Bechamel sauce made with 1 l (something like 2 pints) milk
250 grs / Frozen artichokes cut into pieces and de-frozen
2 whole escaroles washed and cut into pieces
3 Shallots, peeled and finely sliced
1 leek (white part only) finely sliced
2+2 spoons extra virgin olive oil (evoo)
100 grs Parmigiano Reggiano (grated)
Butter to grease the moulds
1) Prepare the bechamel sauce and the pasta.
2) Wash and cut the escarole.
3) Finely slice the leek and let it saute in a large pan with 2 spoons evoo until golden and soft and then add the escarole
4) Slice the shallots and let it sauté in an other pan with 2 spoons of evoo and then add the de-frozen artichokes.
5) Let the two vegetables cook for about 15 minutes (lid on) on a medium heat. Stir now and then.
6) Boil the pasta in boiling salted water, drain it well on a tea towel.
7) Grease the moulds with butter or margarine and put a spoon of bechamel sauce on the bottom.
The first layer then will be pasta, then the escarole - squeeze it to drain it well, Parmigiano Reggiano, bechamel sauce, pasta again and the artichokes, Parmigiano, to fill the baking pan or small oven bowl...Last layer should be pasta or bechamel with a bit of Parmigiano Reggiano on top.
Bake at 180°C/356F for about 15-20 minutes (depends on the size of the container) - You should see the bechamel boil.
If you want to freeze it, cover the top with cling film before freezing.
Also, you can cook it and freeze the cold leftovers - if any - in an air tight container.