Here’s the red pepper lasagne as promised, folks. It is delicious - even confirmed meat-eaters love it. If you’re concerned about calories it’s perfect; it’s got far fewer than a regular lasagne as the sauce is made with yoghurt. I actually made one for Slimming World when I was going there. I just altered the recipe slightly by using low-fat yoghurt and weighing the cheese carefully.
I’ve got a little funny story about this. This recipe was part of the decoration inside a dish I bought. I decided to have a go at it but came unstuck when I realised I was layering the lasagne over the instructions. This caused great hilarity in the kitchen as I had to start unlayering the lasagne. Try doing that - it’s not easy.
I made four of these lasagnes last week for Green Fields Farm Shop, which meant chopping 24 large red peppers into little pieces. I’m still dreaming about red peppers.
Here’s one of my lasagnes along with a dozen vegan cottage pies
SWEET RED PEPPER LASAGNE
Serves 6
2 tbsps olive oil 2 red onions – sliced 2 carrots cut into fine batons
2 cloves of garlic, crushed 2 tsps dried mixed herbs 6 red peppers
4 tbsps sun-dried tomato paste 150 ml (¼ pt) red wine 9 sheets fresh lasagne
150 ml (¼ pt) vegetable stock from cube 225g (8 oz) grated cheddar cheese
300 ml (½ pt) natural yoghurt Vegetarian parmesan Seasoning, with paprika
METHOD
1 Soften the onions, garlic and carrots with the oil in a large pan for 10 minutes over gentle heat.
2 Add the herbs, peppers, tomato paste, wine and stock, then bring to the boil.
3 Reduce the heat and simmer for 20 minutes until the peppers are soft and the mixture has reduced and thickened slightly. Season.
4 Spoon 1/3 of the mixture into the dish, cover with 3 sheets of lasagne then sprinkle with 1/3 of the cheese. Repeat the layering twice more.
5 Whisk together the egg and yoghurt with a pinch of paprika then pour over the lasagne. Sprinkle with some grated parmesan or a little extra cheddar.
6 Bake at gas mark 4, 350°F, 180°C for 50 minutes until piping hot and golden brown.
