Mrs Archer is a vegetarian. This means I have a reasonable repertoire of meals for which I can make a vegetarian alternative (and this also means Mrs A does not starve). Probably the star dish in the repertoire is my version of a vegetarian lasagne. And seeing as this is a recipe I’ve more or less made up as I go along, the quantities of the individual ingredients should be taken as a guide, depending how many starvin’ hordes you need to feed. This will make four big serves or six smaller serves.

You will need:

  • Onion
  • Garlic
  • Ground Cumin
  • Allspice
  • Eggplant (one medium sized)
  • Zucchini (one medium sized)
  • Capsicum (one medium sized)
  • Tomatoes (fresh or tinned – probably about six – eight fresh, or a couple of tins of whole peeled tomatoes or bit of both.)
  • Tomato paste (small tub)
  • Milk (about three cups)
  • Butter (tablespoon)
  • Plain flour (two tablespoons)
  • Parmesan cheese (grated finely – about half a cup)
  • Tasty cheese (grated – about a cup)
  • Olive oil
  • Lasagne sheets

Methodology:

  • First, set the oven at about 175-180C
  • Chop vegetables into small pieces (including removing peel from the eggplant)
  • Heat olive oil in a decent sized pan
  • Fry off onions and garlic in the oil once it’s hot.
  • Add cumin powder and allspice to onions and garlic
  • Fry for a couple of minutes
  • Add eggplant and cook for 2-3 minutes
  • Then add the zucchini (cook for a couple of minutes)
  • Add the capsicum (cook for a couple of minutes)
  • Add tomatoes and tomato paste and stir
  • Simmer for 15-20 minutes until it’s reduced

While the sauce is simmering, make the cheese sauce

  • Melt the butter in a saucepan
  • Add flour and mix until it makes a nice roux
  • Add milk and mix a little at a time while stirring constantly until all the milk is added
  • Once the sauce starts to thicken, add most of the cheese and stir in until it melts

Now, it’s time to build your lasagne. I’ve found that leaving the sauce to cool down will give you a more solid lasagne. Grease the dish, and layer up sauce, cheese sauce and pasta sheets until your dish is full. Finish with a layer of cheese sauce and sprinkle with the remaining cheese. Bake in the oven for 15-20 minutes or until golden. Serve with green salad and garlic bread.

Scoff.