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Official Food Photographer 2013 and 2014

Hurray… it’s National Vegetarian Week!!!

If you’ve been following my blog for a while you’ll know how excited I am about this week. For the second year running I’ve worked with the Vegetarian Society to create a set of mouth-watering images that really show off the joys of veggie cooking!
Each day this week I’ll be posting a new recipe from this year’s campaign. Join in and enjoy!! Happy #NVW2014

Aubergine Lasagne

A vegetarian favourite, full of hearty flavours and bean goodness. I made a vegan version of this (with Vegusto melty cheese) and it was AHHH-mazing!

LRNVW14 Lasagne

Aubergine Lasagne

Serves 4-6
Preparation time 30 minutes
Cooking time 45 minutes

2 small aubergines, thinly sliced lengthways
3 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
1 can tomatoes, chopped
1 carrot, finely diced
1 can flageolet beans, drained and rinsed
1 tsp mixed dried herbs
1 tsp stock powder

Cheese sauce
40g margarine
10g plain flour
250ml dairy-free milk
150g strong cheese, grated (e.g. Vegusto or VBites)

6-8 Pasta sheets

  1. Brush the aubergine with a little oil, season with salt and pepper then place onto a hot griddle pan. Cook for 5 minutes on either side or until sear marks are formed. When all of the slices are cooked set to one side.
  2. In the remaining oil gently fry the onions for 5 minutes then add the garlic, tomatoes, carrot, beans and herbs. When hot sprinkle in the stock. Allow to simmer for 10 minutes. Season as required.
  3. To make the cheese sauce first melt the margarine on a gentle heat then add the flour stirring constantly. Stir for 1 minute then add the milk a little at a time. The sauce will thicken as the heat increases. When all the milk has been added continue to stir for 2 minutes. Remove from the heat and add 100g of the cheese stir and set to one side.
  4. To assemble place half the tomato sauce into a deep oven proof dish. Top with slices of aubergine, pasta and then cheese sauce.
  5. Repeat ending up with a final layer of cheese sauce making sure the pasta is covered.
  6. Place in a pre-heated oven 180C/gas mark 4 for 30 minutes. Add the final 50g grated cheese and return to the oven for another 15 minutes.
    Recipe © The Vegetarian Society

LRNVW14 Lasagne2
FYI: The lasagne pictures in this post are vegetarian (not vegan).

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Are you looking for a food photographer who shares your values? For meat-free recipe development, food styling and stunning food images get in touch… I’d love to hear from you.
Web: www.flavourphotos.com
Twitter: @flavourphotos

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