Tag: lasagna recipe gordon ramsay

Vegetable lasagne

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This recipe can be doubled up and prepared in advance or frozen in individual portions. If you have trouble getting your children to eat vegetables cut them into smaller dice and most won’t know they are there.

  • Serves: 8-10

  • Prep time: 1 hr

  • Cooking time: 25 mins

    (may need an extra 5 mins)

  • Total time: 1 hr 25 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

Ingredients

  • 4 onions, peeled and finely chopped
  • 4 small courgettes, cut into 2.5cm dice
  • 2 small peppers, cored and cut into 2.5cm squares
  • 300g butternut squash, peeled and cut into chunks
  • 2 large leeks, cut into discs, optional
  • 2 garlic cloves, peeled and crushed
  • 450g pre-cooked lasagne
  • Grated pumpkin seeds
  • 70g plain flour
  • 2tbsp olive oil
  • 80g butter
  • 250g cheddar cheese
  • 1tsp mustard
  • 8 tbsp tomato paste
  • Ground salt and pepper, to season
  • 2 x 400g canned chopped tomatoes
  • 1.2lt (1200ml) milk
  • 600ml water or vegetable stock

Method

  1. Preheat the oven 180°C/350°F/gas 4. Grease a deep ovenproof dish, or individual dishes with a little oil.
  2. In a frying pan add the onions, courgettes, peppers, butternut squash, leeks and garlic in the remaining oil for a few mins, then add the herbs, tomatoes, tomato puree, seasoning and water or stock. Bubble for 10-15 mins.
  3. To make the sauce, place butter, flour, milk and mustard in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken. Turn down the heat to its lowest and let the sauce cook for 2 mins. Add the grated cheese, 1/4 of the white sauce, and 1/3 third of the vegetable mixture. Sprinkle in 1/3 of the remaining cheese and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of cheese and the pumpkin seeds for added crunch.
  4. Cook in the oven for 25-30 mins or until golden and bubbling.

By Caroline Marson, cookery advisor – Love Food Hate Waste

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

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Mushroom Kale Lasagna Rolls


Lasagna rolls are delicious and make perfectly portioned meals. I usually fill them with spinach in my popular spinach lasagna rolls[1] but have been thinking of trying them with kale for a while. I can’t think of a better way to eat kale! These were wonderful, everyone in my home loved them and I will certainly be making them again. Try them for meatless Mondays!

Sorry I haven’t posted much this week. Hurricane Sandy did so much damage here on Long Island, and we are still without power. Many of my friends and neighbors lost their homes and cars, so I am grateful for the temporary inconvenience, I know it could have been a lot worse. It may be a while before we get our power back, but luckily I have a small generator which gives us just enough power to keep our refrigerators on, and limited access to some internet and television.

There is certainly no short supply of food in my house, thank God so we’ve been cooking up a storm! It’s also the only way to keep the house warm as the temperature has been dropping and keep my sanity. If you make these, I would love to know how you enjoyed them!

Mushroom Kale Lasagna Rolls
gordon-ramsay-recipe.com
Servings: 10 • Serving Size: 1 roll • Old Points: 4 pts • WW Points+: 6 pts
Calories: 258.5 • Fat: 8.4 g • Fiber: 3 g • Protein: 11.5 g • Carbs: 30.5 • Sugar: 2 g
Sodium: 208 g (without salt)

Ingredients:

  • 10 (9 oz dry) lasagna noodles, cooked
  • 2 1/2 cups marinara sauce
  • 5 cups kale, stems removed, chopped fine
  • 8 oz mushrooms, chopped fine
  • 1 tsp olive oil
  • 2 cloves garlic, chopped
  • 15 oz part skim ricotta cheese (I like Polly-o)
  • 1/2 cup grated Parmesan cheese
  • 1 egg, whisked
  • salt and fresh pepper
  • 3 oz (10 tbsp) part-skim mozzarella cheese, shredded

Directions:

Preheat oven to 350°. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place kale in a food processor and pulse a few times until chopped.

In a large saucepan, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes. Add mushrooms to the pan, cook until soft, an additional 5-6 minutes. Adjust salt and pepper.

Combine cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl.

Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry. Take 1/3 cup of mushroom kale mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.

Makes 10 rolls. Serve with extra sauce on the side.

References

  1. ^ spinach lasagna rolls (www.gordon-ramsay-recipe.com)

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