Summer Vegetable Lasagne | Jamie Oliver
This speedy, vegetable lasagne is full of spring and summer flavours, including asparagus, lemon, mint and peas. It’s absolutely delicious and really quick to make with a few little tricks from Jamie. Keep it veggie if you like by leaving out the chicken stock and anchovies, and don’t forget to use vegetarian parmesan.
Jamie’s 30 Minute Meals originally aired on Channel 4. If you’re UK based you can watch Jamie programmes on All 4 channel4.com
Links from the video:
How to Cook Roast Chicken | Jamie Oliver |
Veggie Spaghetti Bolognese | Super Food Family Classics | Jamie Oliver |
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
Subscribe to Food Tube |
Subscribe to Drinks Tube |
Subscribe to Family Food Tube |
Twitter |
Instagram |
Facebook |
More great recipes |
Jamie's Recipes App |
#FOODTUBE
x
Roasted Vegetable Lasagna Recipe
One of the world's great dishes is the Italian lasagna, traditionally made with layers of pasta, meat sauce and a cheese sauce baked in the oven. But what if your not a meat eater, then you turn to the Consuming Passions roasted vegetable lasagna.
Serves 8-10
Sauce:
2 onions (diced)
4 cloves garlic (crushed)
800g canned or fresh tomatoes
(cut in small pieces)
1 tbsp oregano leaves (chopped)
or 1/2 tsp dried oregano
10-12 basil leaves (sliced)
1 tsp sugar
1 tsp salt and pepper
2 tsp tomato paste
Method:
Saute onion and garlic until transparent.
Add the rest of the ingredients, bring to the boil and then simmer until reduced and sauce thickens (between 30 and 40 minutes).
Vegetables:
1 eggplant (sliced to 1cm thickness)
1 small pumpkin
(skin and pips removed and
sliced 1cm thickness)
2 large red capsicums
(bottom and seeds removed)
3 cloves garlic (crushed), optional
Olive oil for basting
Salt and Pepper
Method:
Baste all the vegetables with oil and season.
Bake on an oven tray at 190-200C for 20 minutes.
Remove vegetables when tender and capsicum skin has blistered.
Put capsicums into a plastic bag. This will make removing the skin of the capsicum easier.
Remove capsicum skin.
Cheesy White Sauce:
1 tbsp butter
1 tbsp plain flour
600ml milk
200g mozzarella
3 tbsp parmesan
1 tbsp chopped parsley
Grating of nutmeg
Pinch salt
Extra mozzarella & parmesan for topping
In a saucepan melt the butter and stir in flour. Cook for two minutes.
Add the milk stirring continually until the sauce thickens.
Add the cheeses. Allow to melt.
Finally add some parsley, nutmeg and salt to taste.
To Assemble:
In a baking tray place some tomato sauce, then lasagne sheets, more sauce, pumpkin, lasagne sheets, sauce, eggplant and sprinkling of parmesan, lasagne sheets, sauce, capsicum, then cheesy sauce and finally mozzarella and parmesan for the topping.
Bake at 190C for 35 minutes until top is crisp and golden.
Handy Hint: If the eggplant is slightly old, salt the slices and leave for about 5 minutes.
Wash the salt off and dry with a clean towel.
Wine suggestion: Cabernet Merlot or Cabernet Franc blend
Jamie's Mate Pete Cooks Roast Vegetable Lasagne
Pete from Jamie Oliver's Food Team shows you step-by-step how to prepare and cook the perfect Roast Vegetable Lasagne. Loads more at JamieOliver.com.
For more nutrition info, click here:
Roasted Vegetable Lasagna Recipe With Blended Cheese : Vegetable Dishes
Subscribe Now:
Watch More:
Many roasted vegetable lasagna recipes use blended cheese as primary ingredients. Get tips on a roasted vegetable lasagna recipe that uses blended cheese with help from a chef and the owner of a New York catering service in this free video clip.
Expert: Ula Robertson Neumann
Filmmaker: Anthony Geathers
Series Description: Making vegetable dishes right at home requires little more than the right recipe, patience and a little bit of time. Get tips on making a wide variety of different vegetable dishes with help from a chef and the owner of a New York catering service in this free video series.
One-Pan Scruffy Veg Lasagne | Jamie Oliver
This delicious veggie lasagne could not be easier and yet it is so delicious. With a mixture of fresh and frozen veggies you can adapt it to work whatever the season and know you'll always get great results. Rough and ready and quicker than a normal lasagne, feed friends or your family and still have minimal washing up to do! Get stuck in!
Thanks for subscribing! :
For more nutrition info, click here:
x
Grilled Vegetable Lasagna with Kardea Brown | Delicious Miss Brown | Food Network
Need an excuse to eat piping hot lasagna in the summertime? Kardea Brown uses grilled zucchini and summer squash in her version! ????
Subscribe ►
Get the recipe ►
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Vegetable Lasagna
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 2 hr 20 min (includes resting time)
Active: 1 hr
Yield: 6 to 8 servings
Ingredients
2 tablespoons olive oil
2 cloves garlic, crushed
1 bay leaf
One 28-ounce can crushed tomatoes
One 15-ounce can tomato sauce
One 6-ounce can tomato paste
1/3 cup red wine
About 1/3 cup chopped fresh parsley
1 1/2 tablespoons sugar
1 tablespoon Italian seasoning
1/2 teaspoon ground fennel seed
Kosher salt and freshly cracked black pepper
2 summer squash (about 1 pound) sliced crosswise 1/4-inch-thick
2 zucchini (about 1 pound) sliced crosswise 1/4-inch-thick
2 tablespoons extra-virgin olive oil
16 ounces ricotta
1/2 cup whole milk
2 ounces Parmesan, freshly grated
1 large egg
1 1/2 pounds fresh mozzarella, grated
15 no-boil lasagna noodles (from one 8-ounce box)
10 fresh basil leaves
Directions
Preheat the oven to 350 degrees F and position one of the racks in the center.
Heat the olive oil in a large saucepan. Add the garlic and bay leaf and cook for about 30 seconds, then add the crushed tomatoes, tomato sauce, tomato paste and wine. Season with parsley, sugar, Italian seasoning, ground fennel, salt and pepper. Simmer, covered, stirring occasionally, 15 to 20 minutes.
Heat a cast-iron grill pan over medium-high heat. Add the squash and zucchini to a large bowl, and toss with the extra-virgin olive oil, salt and pepper. Add the vegetables to the grill pan in a single layer, working in batches if necessary. Grill until softened and there are grill marks, about 4 minutes per side.
Mix the ricotta with the milk, Parmesan, egg, 1 cup mozzarella and a few pinches salt and pepper in a large bowl. Set aside.
Spread a thin layer of the pasta sauce (about a third) on the bottom of a 9-by-13-inch baking dish. Add a layer of noodles (about 5), breaking to cover the entire dish in a single layer. Layer on half of the grilled veg, then half of the ricotta mixture and another third of sauce. Repeat the layers, finishing with the veg on top. Sprinkle the remaining mozzarella on top in an even layer. Place the whole basil leaves on top.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until lightly browned on top, another 15 to 20 minutes. Let rest for about 10 minutes before slicing.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#DeliciousMissBrown #KardeaBrown #FoodNetwork #GrilledVegetableLasagna
Grilled Vegetable Lasagna with Kardea Brown | Delicious Miss Brown | Food Network