A vegetarian lasagna made for a couple of us on Te Araroa by the wonderful Emma and Harry. Easy to make and even easier to eat.
- Half a large crown pumpkin
- 2-3pm large orange Kumara (orange is important)
- 2 Brown onions
- A few garlic cloves
- 1 can of tomatoes (can use Mexican if you want spice)
- 1 can of corn
- Quite a lot of cheese hahah
- Lasagne sheets
- (Mushrooms optional)
So you make cheese sauce with butter in a pan, heat up milk, sift some flour in there or itll go lumpy, add truck loads of cheese (just taste until you like the intensity)
You’ll need a full pan of the sauce.
Then start with a base layer of the sheets, pumpkin and Kumara mix on top of that, slice the onions lengthwise so they just come out in little c shapes, that’s hard to explain sorry but instead of dicing them slice them so all the layers in the onion just pop out, throw the onion and garlic cloves on top, then half a can of tomatoes, another layer of sheets, a layer of cheese sauce, more pumpkin and Kumara mix, spinach, half a can of corn, lasagna sheets, half tomatoes, more pumpkin and Kumara mix, onion etc, more tomatoes, more cheese sauce, then I throw in a mixture of herbs (best if fresh) oregano, some basil but not too much, chives, layer of pastry again then cheese sauce on top (important for all sheets to be covered or they will go hard) then grated cheese on top.
This is a farro salad my father makes. It is delicious, try it.
The original recipe can be found here. I have copied it over just in case they take it down. You don’t have to use the exact ingredients but it does give you a good idea of the flavours you are looking for.
2 Tbsp of Forum Cabernet Sauvignon vinegar
2 cloves garlic, crushed or chopped finely
2 Ortiz anchovies , chopped finely
Sea salt and freshly ground black pepper
Whisk all of the dressing ingredients together.
1 bag Girolomoni organic farro
150g El Navarrico pimiento slices
3-4 Tbsp Sabato salted capers (soaked for half an hour then drained)
125g Sabato semi-dried cherry tomatoes , sliced
½ 185g jar Salvagno pitted olives (drain and save the oil)
1 green chilli, deseeded and finely chopped
1 small red onion, finely chopped
1 handful of fresh rocket, chopped
75g Kernelz walnut pieces , toasted in a 170˚C oven for 10 minutes or starting to brown
50g Italian parsley, chopped
Cook the farro in plenty of boiling salted water for 20 minutes. Drain well.
Mix all the salad ingredients together. Dress the salad, mixing well. Season with salt and pepper. Make this salad a little ahead of time and let the flavours develop.
replace semi-dried tomatoes with fresh cherry tomatoes cut in half, or use shredded basil for the rocket. Crumble goats’ cheese over salad just before serving or add BBQed zucchini strips.