Romesh Ranganathan's Epic Veg Lasagne
I created this beautiful dish especially for Romesh Ranganathan to make all his lasagne dreams come true. It’s a real labor of love, but totally worth it – think homemade pasta, oozy cheese, creamy bechamel and a rich meat-free ragu. Next-level deliciousness!
I created this beautiful dish especially for Romesh Ranganathan to make all his lasagne dreams come true. It’s a real labor of love, but totally worth it – think homemade pasta, oozy cheese, creamy bechamel and a rich meat-free ragu. Next-level deliciousness!
- olive oil
- 2 leaves
- 2 carrots
- extra virgin olive oil
- 4 tablespoons plain flour
- 2 large red onions
- 2 sprigs of fresh rosemary
- 2 sticks of celery
- â½ a bunch of fresh sage (15g)
- 1 teaspoon dried chilli flakes
- 6 cloves of garlic
- 20 g dried porcini mushrooms
- 100 ml vegan chianti wine
- 1 g tin of green lentils
- 2 g tins of quality plum tomatoes
- 750 g mixed wild mushrooms
- â½ a bunch of fresh thyme (15g)
- 2 slices of sourdough (100g)
- 70 g vegan cheddar cheese
- 400 g durum wheat flour or fine semolina flour plus extra for dusting
- 800 ml almond milk
- Carbohydrate 14.6631175 g
- Cholesterol 0 mg
- Fat 1.1512199998875 g
- Fiber 1.91169999945164 g
- Protein 3.6244725 g
- Saturated Fat 0.153300749984466 g
- Serving Size 1 1 Serving (262g)
- Sodium 23.0775312499977 mg
- Sugar 12.7514175005484 g
- Trans Fat 0.160032312496954 g
- Calories 81 calories
Step-by-step
- Place the porcini in a small bowl and cover with boiling water.
- Peel the onions, 2 cloves of garlic and the carrots, trim the celery and pick the rosemary leaves, then roughly chop.
- Place a large casserole pan on a medium-low heat with 1 tablespoon of oil. Add the chopped vegetables, chilli flakes and bay, and cook for 15 minutes, or until golden and soft, stirring regularly.
- Remove the porcini from their soaking juices, finely chop and add to the pan. Strain in the porcini soaking liquor. Add the wine, then turn up the heat and let it bubble away for a minute or two.
- Add the lentils (juice and all) and tomatoes, along with 1 tins’ worth of cold water. Bring to a boil, then reduce the heat to low and simmer for 1 hour or until thick and delicious.
- To make the pasta, pile the flour into a large bowl, make a well in the middle and gradually add 200ml tepid water, mixing with a fork. When it becomes too hard to mix, get in there with your hands and bring it together into a ball of dough. Knead on a flour dusted surface for 5 minutes or until smooth, then cover with cling film and leave to rest until you’re ready to roll it out.
- To make the white sauce, heat a large, deep frying pan over a medium heat with 4 tablespoons of oil. Add the flour and stir well to coat, then gradually add the almond milk, stirring continuously. Leave to bubble away for 5 minutes or until thickened.
- Meanwhile, place a large non-stick frying pan on a high heat. Tear in the mushrooms and dry-fry for 3 to 5 minutes, or until charred and nutty. Peel and finely slice the remaining garlic.
- Add 1 tablespoon of olive oil to the mushroom pan, followed by the garlic. Strip in the thyme leaves and cook for a further 2 minutes, then remove from the heat.
- Place a third of the cooked mushrooms into a liquidiser with the white sauce and blitz until smooth. Have a taste and season to perfection.
- Cut your pasta dough into 6 pieces. One at a time, flatten each piece of dough by hand and roll it out to 2mm thick using a pasta machine (or a rolling pin), keeping the pieces long. Place on a flour dusted surface.
- Preheat the oven to 180°C/350°F/gas 4.
- Whiz the sourdough in a food processor to coarse breadcrumbs.
- To assemble, line a 30cm ovenproof frying pan with a large piece of oiled baking paper.
- Line the base with pasta sheets until completely covered, leaving an overhang around the edge of the pan. Trim the remaining pasta sheets for your layers.
- Layer up the lentil sauce, followed by the white sauce, a scattering of mushrooms and a couple of pasta sheets. Repeat until all the elements are used up, saving your final layer of white sauce and mushrooms for the topping. Bring up the overhanging pasta and let it fall over the filling until completely covered.
- Add the remaining sauce and mushrooms, then sprinkle over the breadcrumbs, grate over the cheese and pick over the sage leaves. Drizzle with a little extra virgin olive oil.
- Bake in the bottom of the oven for 50 minutes to 1 hour until golden and bubbling. Leave to stand for 15 to 20 minutes, then tuck in! Delicious served with a simple salad.
My Culinary Adventure: Romesh Ranganathan's Inspired Vegetarian Lasagna
As a busy professional woman, juggling a demanding career with a desire for wholesome, delicious meals, I'm always on the lookout for recipes that are both satisfying and manageable. Recently, I stumbled upon a recipe that completely captured my attention: a vegetarian lasagna inspired by the culinary stylings of the hilarious Romesh Ranganathan. The idea of a meat-free lasagna, bursting with flavour and oozing with creamy, cheesy goodness, was simply irresistible. Forget frozen dinners, this was a culinary project I knew would be worth the effort.
The recipe promised homemade pasta, a rich lentil ragu, and a decadent bechamel sauce – all components that screamed 'comfort food'. The initial preparation was indeed a labor of love. I spent a delightful afternoon meticulously chopping vegetables, preparing the lentil ragu, and – the most challenging part – creating my own pasta dough from scratch. I admit, working with pasta dough can be a bit temperamental; it requires patience and a light touch. But the reward, that satisfyingly smooth and elastic ball of dough, was worth the effort. Rolling it out was a fun experience, and it felt so empowering to make the pasta entirely from scratch.
The process of layering the lasagna was incredibly satisfying. Each layer – the perfectly textured pasta sheets, the rich and flavorful lentil ragu, and the creamy bechamel sauce – built upon the previous one, creating a symphony of texture and taste. The addition of sauteed mushrooms provided a nice earthy counterpoint to the richness of the other layers. The final touch, a generous sprinkle of vegan cheddar cheese and a drizzle of olive oil, elevated the lasagna from a simple dish to a culinary masterpiece.
The baking process was a delicious anticipation. The aroma that filled my kitchen as the lasagna baked was simply heavenly; a blend of earthy mushrooms, fragrant herbs, and warm spices. The final product exceeded all expectations. The layers were perfectly cooked, the flavors were deeply satisfying, and the overall experience was simply unforgettable.
This recipe has earned a permanent place in my culinary repertoire. It's a dish that I can proudly serve to guests, knowing that it's not only visually stunning but also packed with flavor and heart. It's a perfect example of how a simple recipe can be transformed into something extraordinary with a little bit of time, effort, and passion. And the fact that it’s a vegetarian lasagna makes it even better; I love that I can enjoy such a rich, indulgent dish while maintaining my healthy eating habits. So, if you are searching for a weekend cooking project that will impress, look no further. Romesh Ranganathan's inspired veggie lasagna is the perfect dish to treat yourself or your loved ones.
Ingredients I Used: The list of ingredients was quite extensive, requiring a trip to several stores, but the results were completely worth it. I carefully gathered each item, ensuring quality and freshness, since that's the foundation of a good meal. The specific quantities in the original recipe were easy to follow, and the variety of ingredients made the entire cooking process a delightful adventure.
Tips and Tricks: If you’re new to making homemade pasta, don’t be discouraged. There are plenty of online resources and videos that can guide you through the process. Take your time, and don't be afraid to experiment. One helpful tip I’ve learned is to allow the pasta dough to rest for at least 30 minutes before rolling it out. This allows the gluten to relax, making the dough easier to work with. And don't forget to generously flour your work surface to prevent sticking.
Another key to success is using high-quality ingredients. The taste of the lasagna is profoundly impacted by the quality of the ingredients you use. Choosing fresh, seasonal vegetables and high-quality olive oil makes a huge difference. Don't hesitate to experiment with different herbs and spices to customize the flavor to your liking. And remember, a little bit of patience goes a long way when you are making homemade pasta and a layered dish like lasagna. Slow cooking is essential to enhance the flavors of the vegetables.
This lasagna is more than just a meal; it's a testament to the power of simple ingredients transformed into something extraordinary through careful preparation and a bit of culinary love. I’ve already planned my next lasagna-making session! I might experiment with different cheeses or add some spinach next time, because once you master the base recipe, it’s so easy to personalize it to your taste. So, gather your ingredients, put on your apron, and prepare for a delicious journey into the world of homemade vegetarian lasagna – you won’t regret it.
