I have just completed and posted a list of all my recipes ever since I started this blog. I need to revamp of the recipes and do a re-post and delete the old. It is all about improving ourselves, isn’t it? Setting up the list also made me realised that I have been very slack in creating and making more vegetarian food and with the meatless monday challenge. Shall try and jump back onto the wagon and do it once a month.
This vegetarian lasagna is inspired by watching Nigella Lawson on Foxtel. She made a Mexican lasagna by using tortillas instead of pasta sheet. What a nice idea. I shall have to try that the next time I make lasagna. I made fresh pasta sheets this time because I had egg yolks and did not want to waste it. I love making pasta and just don’t do it enough.
Mister was not a fan of the beans. I try not too have to much of it because of its adverse effect on me. I love this lasagna. I love the nice hint of chillies from the birds eye chillies and paprika. It was not too heavy and quite perfect for summer.
What can I replace beans with? Need suggestions please.
- 1 leek, finely sliced
- 1 red capsicum, diced
- 1 orange capsicum, diced
- 2 red birds eye chillies, finely chopped
- 1 bunch of coriander stalks, finely chopped
- 1 x 400g cann of diced tomatoes
- 200ml of water
- 2tsp of Worcester sauce
- 1tsp of chilli powder
- 1 sweet corn, de-corned, boiled and drained
- 1 x400g can of red beans
- 300g of cheese (I used mozzarella, cheddar and asiago)
- Salt for seasoning
- 1/4 tsp of smoked paprika
Fresh pasta sheet
- 160g of flour
- 3 egg yolks
- 1 egg
Fresh pasta sheet
- Make a well in the flour and salt mixture. Add the whipped yolks and egg into the well
- Slow mix in the flour and the eggs until everything is combined. Use your hands to bring it together and then set aside for about 20mins to rest
- After 20mins, lightly flour the table top and knead the dough till soft and smooth
- Cut it into 2 dough and run it through your pasta machine from one to six. The pasta sheet should be thin. Cut it to length of the dish and set aside. I placed the sheets between baking paper
- Preheat oven to 200C. Slowly saute leeks, coriander stalks and chillies in low heat till they are soft. And then add the capsicums and allow it to soften and mix it through well
- Add the tinned tomatoes, worchester sauce and water. Bring it up to simmer, add chilli powder, seasoning and then simmer for about 15mins
- In another bowl, place the sweet corn, drained beans and 3/4 of the cheese, season and mix well
- Time to put it all together. Place a third of the capsicum and tomato sauce in the base of the casserole, cover completely with the pasta sheet. Add the cheese, beans and corn mix in the next layer. Repeat the two steps
- For the third and final layer, add the capsicum and tomato sauce, dot it with the leftover cheese, corn and bean mix and add the remaining cheese. Dust some smoked paprika
- Place in the oven for 30minutes. Serve pipping hot