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Leek, Cashew Nut and Red Pepper Lasagne Recipe

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Leek, Pepper and Cashew Nut Lasagna Recipe
British Leeks
A lasagna recipe is usually more associated with a hefty red, meat sauce. This Leek, Cashew Nut and Red Pepper Lasagne Recipe contains no meat just generous quantities of other healthy ingredients, leeks, cashew nuts and red peppers.

A vegetarian alternative to a traditional lasagna which can equally be enjoyed by meat eaters and a perfect Meat Free Monday Recipe.

Another great vegetarian lasagna worth making is a Wild Mushroom Lasagna

This recipe comes courtesy of British Leeks and Sports Nutritionist Dr. Sarah Schenker who recommends this recipe for good bone health; "Whether you are doing a lot of weight bearing exercise such as running or non-weight bearing such as swimming, it is vital you look after your bone health by meeting your calcium needs. Milk and low fat cheese are an important source of calcium, which is needed to build and maintain healthy strong bones and the calcium in dairy products is easily absorbed. Other sources of calcium include nuts and green vegetables such as leeks" is her advice.

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 20 minutes

Yield: Serves 4

Ingredients:

  • 850ml/ 4 cups semi-skimmed milk
  • 55g/ 2 oz olive oil spread
  • 55g/2 0z plain flour
  • 1 bay leaf
  • 55g/ 2 oz grated Parmesan cheese
  • 1 tbsp extra virgin olive oil
  • 3 leeks, washed and sliced
  • 3 red peppers, cubed
  • 300g/10 ½ oz ricotta
  • 12 lasagne sheets (ready to cook)
  • 55g/2 oz cashew nuts, roughly chopped
  • Half tsp of freshly grated nutmeg powder
  • 100g 3 ½ oz grated Mozzarella
  • Salt and freshly ground black pepper

Preparation:

Preheat the oven to 180°C /350°F/Gas Mark 4.
  • Place the milk, olive oil spread, flour and bay leaf in a saucepan, season, and whisk together Place over a medium heat and whisk continually until it comes to simmering point and until thickened. Turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. Whisk occasionally to make sure the bottom doesn't catch. Finally, stir in most of the Parmesan (reserve a little for the top), remove the pan from the heat and discard the bay leaf. Keep to one side.
  • Heat the olive oil in a large frying pan, add the leeks and red peppers and cook until softened (approximately 5 minutes). Transfer into a large bowl and stir in the ricotta and cashew nuts. Season with black pepper and a pinch of salt.
  • Assemble the lasagne by spreading one-quarter of the sauce into the bottom of the dish, then one-third of the leek mixture and place sheets of lasagne on top of this. Repeat the whole process, this time adding one-third of the grated Mozzarella, then the lasagne sheets. Repeat again, finishing with a layer of pasta, the rest of the sauce and the remaining Parmesan and Mozzarella.
  • Bake for 50-60 minutes until the top is golden and bubbling. Serve with a green salad.

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