Real vegetarian food, served in an imaginary world...

Monday 12 June 2017

Fantasy Veggie Dinner Guest - FRANK SINATRA

Frank Sinatra was one of the most iconic and influential singers of the 20th Century.

His renditions of My Way, In the Wee Small Hours of the Morning and Chicago are legendary, but this is my favourite:
With his Italian roots and American influences, I think he might be partial to a bit of lasagne.
Lasagne is a dodgy thing to make. Everyone has their own idea of what it should be like. This one is, however, particularly tasty, as well as being meat-free.

Serves 4

1 350g pack quorn mince
1 500g box passata
I tin chopped tomatoes
2 tsp dried mixed herbs or 2 tbsp fresh
40g butter
40g plain flour
500ml milk
salt and black pepper
100g cheese, grated
1tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
3 lasagne sheets (see note below)

If you buy fresh lasagne sheets make sure that you have enough of the correct size to fit the dish you are using. You need three layers, so you may need to cut and join smaller sheets, although this will not affect the end result.

Make the Bolognese Sauce
Fry onion in oil for a couple of minutes. Then add garlic and fry for a couple of minutes more until golden.

Pour in the chopped tomatoes and then add the quorn mince. Pour the passata over the top and stir well until the quorn has absorbed the moisture.

Season and add the mixed herbs.

Make the Cheese Sauce
In a separate pan, melt the butter and then add the flour. 

Stir until it makes a thick paste and cook out for a couple of minutes

Add the milk, a little at a time. Stir continuously until sauce becomes creamy and silky.

Mix in 70g of the cheese and season well.

Assemble the Lasagne:
Put one of the lasagne sheets into a pan of boiling water. 
Put one third of the Bolognese mix in the bottom of a large dish. Pour about a fifth of the cheese sauce over it.
Then carefully remove the lasagne sheet, refresh in cold water and pat dry.
Place on top of the first layer.
Repeat three times.
Pour the remainder of the cheese sauce over the top and spread out well to completely cover the pasta.
Put on a baking tray and top with the rest of the grated cheese.
Cover loosely with foil (you don't want it to stick to the topping).
While it is cooking, you may wish to prepare a salad for accompaniment.
When ready, heat in the oven for 20 minutes at Gas 8/ 220C, then remove the foil.
Cook for a further 15 minutes or so until the cheese is bubbling and slightly browned.

This was my plate with my slice of lasagne and my choice of salad:
After I had arranged his portion for the photograph, Dave added an extra spoonful, thereby ruining the artistic effect but proving that he was looking forward to the meal!

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