VEGETARIAN LASAGNE
12th June 2020
FAT: 45.89g PRO: 6.81g CHO: 5.17g Kcals: 461 Ratio: 3.83:1
Notes
Mo’s tip: This can be prepared up to 24 hours before, then just finished off in the oven when needed.
This is something that could be enjoyed by all the family.
If you have more protein allowance you could increase the cheese on top!
Ingredients
- 65g Celeriac
- 50g Mushrooms
- 40g Leeks
- 14g Mature cheddar cheese
- 60g Double cream
- 10g Olive oil
- 40g Chopped tomatoes - NAPOLINA
- You will also need some GIA garlic paste, seasoning, a good pinch of dried herbs and 60mls of vegetable stock made with ¼ KNORR stock cube.
Instructions
- Pre heat oven to 170c / fan 150c / gas 5.
- Grate the cheese and reserve 4g.
- Peel and weigh the celeriac, slice it as thinly as possible, a mandolin is perfect for this but mind your fingers! Place the slices in a pan of boiling water for 3 minutes, strain and tip into a bowl of ICE COLD water, this stops it cooking and keeps the colour.
- Chop the vegetables into small pieces.
- Gently fry the vegetables in the oil, adding the tomatoes, stock, GIA paste and herbs towards the end of cooking which will take approximately 4 – 5 minutes.
- Heat the cream then add the remaining 10g cheese and a little seasoning.
- Drain the celeriac and dry it with some kitchen roll.
- Make layers in an ovenproof dish, starting with the vegetable mixture then the celeriac.
- The last layer needs to be celeriac, then pour the cheese sauce over it, top this with the reserved grated cheese.
- Bake in a pre-heated oven for approximately 25 minutes until cooked through and golden on top. Leave to stand for about 10 minutes before serving.
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