One of the big conundrums of my life was how do I eat lasagne with a dairy free husband. I love lasagne, I love it with meat, I love it vegetarian, however it comes I just love lasagne. So after much thought I came up with a solution and invented the following recipe.
You can make this with pumpkin and spinach or you can make it with a traditional bolognaise sauce. I do either. Todays is Pumpkin and Spinach. No measurements. You make it what size you need.
Roasted, mashed Pumpkin and cooked Spinach
Lasagne Sheets, 6 cloves Garlic
and the Sauce that makes it all possible.
made with Soy Milk
Souboise Sauce is a traditional white sauce made with Onion.
Saute a large onion in margerine/butter until transparent. Add 2tbs cornflour stir through, add 2 cups of Soy Milk gradually stirring to prevent lumps. You can replace 1 cup of Soy with 1 cup of chicken stock if you like a more savoury flavour. Bring to boil and simmer for a few minutes till thickened. If you are preparing this early press clingwrap onto the top of the sauce and put in the fridge to cool. (the clingwrap stops a skin forming).
Spread three chopped cloves of garlic on the base of your dish. A layer of mashed Pumpkin, Lasagne sheet, A layer of Spinach, Lasagne Sheet, A layer of Souboise sauce, Lasagne sheet.
Repeat layers finishing with Sauce.
Put bread, remaining three cloves of garlic and parsley into blender with a splodge of olive oil. Turn into breadcrumbs and top Lasagne. Bake for 1 hour or so till crumbs are brown and crunchy and pasta is cooked.
Lasagne is great for busy mums, I cooked the pumpkin two days ago when I roasted vegies for dinner. Yesterday we made the sauce and cooked the spinach. All I did today was make the topping and put everything together. It took about 15 or 20 mins.
Served with a salad, it was an easy and delicious meal, Silverbeet, Pumpkin and Parsley all came from the garden. Leafy green.