We had a family dinner at my new house last week ~ my new housemates are Ingrid, Joe, Shaun, and Siobhan. We had vegetarian lasagne and salad. Joe had a genius idea of coating the entire tray in the 3 cheese mix before laying out the sheets and ingredients so it turns into a big cheese cookie lasagne. To do next time.
3 cups strong pasta flour
2 tbsp water
pinch of salt
4 cloves garlic
1 can tomatoes
1 jar tomato passata
1 glass of good shiraz
1 tbsp fresh chopped oregano
1 handful fresh torn basil
1/2 a pumpkin
1 large eggplant
2 red capsicum
2 green capsicum
bag of mushrooms
3.5 cups milk
2 tbsp flour
1 tsp fresh ground nutmeg
2 cups of grated cheese (I used mozzarella, cheddar and colby)
Mix the pasta flour, eggs, water and salt together and knead for 5 minutes.
Cover in glad wrap and refridgerate.
Saute the onions and garlic.
Add the tomatoes and passata and simmer continuously while preparing everything else.
Cut all vegies into 1cm slices
Lay the pumpkin on a tray and cook in the oven at 200.
Heat olive oil in a pan and cook eggplant till browned, do the same for the other vegetables.
Make the bechamel sauce by melting the butter in a small saucepan and frying the flour in the butter for a couple of minutes. do not allow to brown. slowly pour in half a cup of milk and whisk rigorously, taking it off the heat if need be (if it is bubbling too much). Slowly add the rest of the milk in small 1/2 cup batches, always, always whisking. finally, add a pinch of salt and the nutmeg. set aside.
Find a cool dude and a lovely lady to help make the lasagne!
Use a pasta roller to roll out sheets of lasagne pasta
Have fun placing layers of vegies with red or white sauce alternating with the pasta sheets.
Throw some random things in there. A cinnamon stick is a nice surprise treasure.
Finish with the white sauce and a layer of cheese!
Bake for 30 minutes at 200 then serve with a crunchy zesty salad
Im so happy to have found such nice people to live with, this was a nice family dinner to start getting to know each other :)