Monday, 21 March 2011

Creamy Broccoli and Spinach Lasagne

Kitchen Play List: Jack Johnson ~ In Between Dreams 

This is the second part of the blog for the lunch I served our friends, R & H, when they came to lunch. It was an Italian inspired menu and I turned to an old faithful recipe that I have served many times and has been enjoyed many times. lol. This recipe is from the wonderful cookbook A Vegan Taste of Italyby Linda Majzilk. It's certainly creamy and very tasty and a great comfort dish. It seemed to fit for the menu today and I served it with a simple baby leaf salad with an extra virgin olive oil and balsamic dressing on the side. 

Creamy Broccoli and Spinach Lasagne
(Recipe from A Taste of Vegan Italy by Linda Majzilk)

8 sheets of lasagne ( I used 100% Spelt)

1lb/450g broccoli, finely chopped (I pulse mine in my processor)
8oz/225g frozen cooked chopped spinach, thawed and pressed
1 onion, peeled and finely chopped
2oz/50g vegan soy mozzarella, grated 
2 rounded tbsp vegan soy cream cheeze
1 tbsp olive oil
6 fl oz/175ml veggie stock
20 fl oz/ 600ml soya milk
1/2 oz/15g cornflour
1 dsp fresh marjoram or 3/4 tsp dried
1/4 tsp grated nutmeg
freshly ground black pepper

2oz/50g breadcrumbs (I used wholemeal)
1oz/25g walnuts, finely chopped
2 tbsp vegan parmesan
1 rounded dsp vegan margarine
1 dsp dried parsley

Heat the oil in a large skillet and fry the onion until soft. Add the broccoli and veggie stock and bring to a boil, cover and simmer gently until the broccoli is just cooked. Dissolve the cornflour into the soya milk and add to the pan together with the other ingredients. Stir well and again bring to the boil. Continue stirring until the sauce thickens slightly. 

Spoon 1/3rd  of the mixture into a 12 x 8inch/30 x 20cm lasagne dish and top with four slices of the lasagne. Repeat these layers and finish with the remaining filling. 

Melt the marg over a low heat, then stir in the breadcrumbs. Remove from the heat and add the other topping ingredients. Mix well and spread the topping evenly over the filling. Cover with foil and bake in a preheated oven at 180'C/350'F/Gas Mark 4 for 30 minutes, then bake for a further 10 minutes uncovered. The topping should be golden brown. 

See...lovely and golden topping! lol.