A Lasagne, a Lasagne, my kingdom for a Lasagne!


What do you mean, you don’t recognise a Shakespeare line when you see one?!! Peasants.

Been an entertaining week to be a vegetarian in the UK, what with the discovery that a number of ready-meals and meats sold by most of the major supermarket chains contain horsemeat, rather than beef or whatever other meat is mentioned on the packaging.  Beef lasagnes by the brand “Findus” have been singled out for particular approbrium (and piss-taking) as they are apparently at least 60-100% horsemeat.

We’re British.  You can imagine the bad jokes doing the rounds.  But I try not to pay too much attention to all the horseplay – let’s face it, the mane thing is to stay as stable as you can in the situation.

My freezer is however and coincidentally stocked with a large amount of frozen lasagne, all home-cooked and hopefully Equus-free. The recipe was cannibalised from a vegan recipe by UK chef Sonya Kidney; to re-veganise make the cheese sauce out of soy milk etc, or take out the cheese sauce and pasta entirely, grill rather than parboil the sweet potato, and use the grilled sweet potato slices as the “pasta” in the dish rather than the pasta.

For the vegetables

Finely slice a large sweet potato, and parboil in boiling water until firm but cuttable.  Cut up two leeks and gently stew in a frying pan in olive oil with a small amount of onion and some dried thyme.

For the tomato sauce

Lightly fry garlic, chopped carrot and onion in olive oil, with a pinch of salt.  Add a pinch of cumin, coriander and tumeric.  Then add a tin of tomatoes, bring to the boil and then simmer for 15 minutes.  Add a handful of chopped spinach towards the end.

For the cheese sauce

Melt a spoonful of margarine or butter in a small pan. When melted, add salt and a large spoonful of plain white flour.  Mix into a paste, then gradually add milk, stirring steadily to remove lumps until you have enough for two layers of cheese sauce in the lasagne.  Add chopped cheese and stir until melted.

Take a casserole dish, and layer the ingredients as follows: all the leek, pasta sheets, sweet potato slices, cheese sauce, tomato sauce, pasta sheets, sweet potato slices, cheese sauce, tomato sauce.

Bake in the oven at 180F for 35 minutes.

Eat with garlic bread and salad whilst singing “om nomity nommmmm” to the tune of “Food Glorious Food”.  Or perhaps that’s just me.


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