|
  |
|
|
Vegetarian Lasagne with Gorgonzola cheese topping
This delicious vegetarian lasagne has a rich, creamy topping. It is a favorite dinner party recipe, since it's very popular among non-vegetarian people as well. It serves 6. 4 red, orange or yellow peppers
2 medium aubergines, cut into 1 cm cubes
salt and pepper
75 ml extra-virgin olive oil
2 onions, peeled and chopped
4 garlic cloves, peeled and thinly sliced
75 ml red wine or water
45 ml chopped fresh oregano
90 ml sun-dried tomato paste
12 sheets dried lasagne Topping
350 g gorgonzola cheese
2 eggs
150 ml half and half/single cream
3 tbsp day-old breadcrumbs
2 tbsp freshly grated parmesan cheese 1. Preheat the grill to hot. Place the whole peppers on the grill rack and grill, turning from time to time, until the skins are blackened and blistered all over. This will take about 20 minutes. Allow to cool slightly, then over a bowl to catch the juices, remove the skins. Chop the flesh, discarding the seeds; set aside with the juices. 2. Meanwhile, put the diced aubergines in a colander, rinse, then sprinkle liberally with salt. Leave for 20 minutes, to extract the bitter juices. Rinse again, then blanch in boiling water for 1 minute; drain well. 3. Heat the oil in a large saucepan. Add the onions and cook, stirring frequently, for about 8 minutes until soft and golden. Add the garlic and cook for a further 2 minutes. Add the wine and allow to bubble for 1 minute, then stir in the aubergine, oregano and sun-dried tomato paste. Cover and cook over a medium heat for 15-20 minutes, stirring frequently. Remove from the heat and stir in the grilled peppers and seasoning. 4. Preheat the oven to 190°C. Cook the lasagne in a large pan of boiling salted water until al dente or according to packet instructions. Drain, then drop into a bowl of cold water with 2 tbsp oil added to prevent the sheets from sticking. Drain again and lay on a clean tea towel. 5. Oil a baking dish, measuring about 25 x 18 x 8 cm. Spread one third of the filling in the base and then cover with a layer of pasta, trimming to fit the dish as necessary. Add another third of the filling and cover with pasta as before. Cover with the last of the filling and arrange the remaining pasta sheets over the top. 6. To make the topping, place the gorgonzola cheese in a bowl, add the eggs and beat well. Stir in the cream and seasoning. Pour over the lasagne and spread evenly. Sprinkle with the breadcrumbs and parmesan, then bake in the oven for about 35-40 minutes, until heated through and lightly browned on top. Enjoy! |
|
 |
|
PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
No reactions yet.
Please login or sign up to rate this intel.
Please login or sign up to add a comment.
This sounds very tasty!
The copyright for this content entitled "Vegetarian Lasagne with Gorgonzola cheese topping" has been specified by the contributor as:
Public Domain
The copyright for this content has been relinquished by the author. The content may be used freely by anyone.
|
|
|
This intel was contributed by bessy74
|
May, 2012
2008
January, February, March, April, May, June, July, August, September, October, November, December
2009
January, February, March, April, May, June, July, August, September, October, November, December
2010
January, February, March, April, May, June, July, August, September, October, November, December
2011
January, February, March, April, May, June, July, August, September, October, November, December
2012
January, February, March, April, May
|
|
Not a member yet?
Qondio is a powerful network for making it online. If you have a website to
promote, we can help.
Sign up and get in on the action.
|
|
Welcome to Qondio! Discover the awesome power this network can deliver by going to our About page. Or you could skip straight to the Sign Up form.
|
|
