Oh no not more Turnips! So we have more turnips courtesy of the fig, Well how about making a Lazy Turnip Vegetarian Lasagne?
This is not a feed the man meat recipe for under $10 but may come close.
Four or so methods involved in this one so be prepared:
- Read and prepare
- Chunky tomato sauce;
- Béchamel sauce;
- Laying the lasagne.
Ingredients
| 500 ml organic milk | ¼ cup organic flour | Tomatoes/puree | Sea salt, pepper |
| Coconut oil | 1 onion | 1 clove garlic | basil, oregano |
| 1/2 turnip | 1 zucchini | 1 carrot | 50 g butter |
| Lasagne sheets | Mozzarella cheese | Cheddar cheese | water |
Prepare the vegetables
Wash and slice the turnips, zucchini about one of each or substitute say turnip and pumpkin; keep the ops of the turnips for stir fry or steam and use in the lasagne. Be creative
Steam or boil the veges for about 5-10 mins in filtered water;
Set aside.
Make the chunky tomato sauce
Slice and dice the onion, garlic and carrot.
Heat coconut oil in the pan and sizzle the onion and garlic till glistening.
Add the diced carrot, some black freshly grated pepper, ¼ tsp sea salt, some pureed tomatoes, tomato paste (or just fresh tomatoes). Total tomatoes about 1 cup and add water. Be generous with some basil and oregano and so on and cook till it looks delicious – 10 or so minutes.
Cover to keep warm and set aside.
Make the Béchamel sauce
Melt 50g butter in a pan on low heat, stir in ¼ tsp freshly grated nutmeg, some freshly grated black pepper, about ¼ cup organic flour. Continue whisking till mixed thru. Add room temp 500ml of organic milk and stir and whisk till mixed in. Continue whisking till gently boiling. Lower heat again and stir for a couple of minutes till really thick like custard (the home made variety not the carton variety). Set aside.
Layer the lasagne
Lightly grease an oven proof container with coconut oil and lightly dust with some flour, layer some of the tomato sauce in the base.
Then layer lasagne sheets on top. Then layer with the vegetables. Spread 1/3 of the béchamel sauce and some more pasta sheets. Lightly sprinkle with the grated cheeses. Put some more tomato sauce on top, then layer some more vegetables, pasta sheets then remainder of Béchamel sauce, sprinkle some grated cheese on top. (Note cooked turnip tops could be placed here under the sauce).
Place in hot oven 200º C for about 45-60 mins rotating after 30 mins – (my oven is not the best for even cooking).
Let stand with oven door open for about 15 minutes when finished before serving.
Served 4 with fresh salad, was yumm.
