Lasagna Day Recipe - Vegetarian Rainbow Lasagna

24 Jul 2019 / Food and Wine Pairing

  • 8 people

  • 1h 40 minutes

The favorite dish of Maria José's son, member of the team of Viticulture of Aveleda, is Lasanha. On Lasagna Day, Maria José wanted to surprise him with a new version of this dish that is one of the most reproduced dishes in the world. It was then, in partnership with Clavel's Kitchen, that this delicious rainbow vegetarian Lasagna was created. An uncomplicated and authentic dish, perfect to pair with our Aveleda Vinho Verde. Discover the recipe and surprise someone you care about.

INGREDIENTS
FOR THE ROASTED VEGETABLES
  • 1,5kg seedless and peeled pumpkin 
  • 1,5kg peeled beetroot 
  • 8 garlic cloves 
  • 8 thyme sprigs 
  • Salt and pepper to taste 
  • Olive oil 
  • 20g of peanut butter 
  • 150g of goat cheese 
 
FOR THE TOMATO SAUCE
  • 1 onion 
  • 2 garlic cloves 
  • ½ red chili pepper 
  • 1 tablespoon of oregano 
  • 600g of tomato puree 
  • 250ml of hot water 
  • Salt and pepper to taste 

FOR THE FILLING
  • Olive oil 
  • 2 garlic cloves 
  • 500g baby leaf spinach 
  • 500g of ricotta 
  • 50g of parmesan 
  • Salt 
  • 700g of mushrooms 
  • 4 thyme sprigs 

FOR THE LASAGNA 
  • 30 sheets of fresh lasagna 
  • 150g of fresh mozzarella cheese 
  • 100g of grated parmesan cheese 

PREPARATION
Pre-heat the oven (200ºC). Put the diced pumpkin on a baking tray, add 4 minced garlic cloves, 4 thyme sprigs, salt and pepper and pour olive oil on top. Put the diced beetroot on a baking tray, add 4 minced garlic cloves, 4 thyme sprigs, salt and pepper and pour olive oil on top. Put both trays in the oven to roast for 35 minutes. Remove from oven and let it cool. Reduce the heat to 180ºC. Chop the roasted pumpkin on a mincer together with the peanut butter and set aside. Chop the roasted beet on a mincer, add with the goat cheese and set aside.  
For the tomato sauce, place the onion, garlic cloves and chili pepper on a small pot. Add olive oil and the oregano and let it brown. Add the tomato pulp, the water, salt and pepper and let it cook for 10 minutes in a medium heat. Set aside. 
For the spinach filling, on a frying pan add the olive oil and a crushed garlic clove. Add the spinach, season with salt and pepper and let it cook. Remove from the heat and add the ricotta and the parmesan and mix everything. On a frying pan, add olive oil and the other crushed garlic clove. Add the mushrooms, the thyme and let it cook until soft.  
For the lasagna, cook the lasagna sheets on a pot with water for 4 minutes. Remove and add olive oil. 
To set up the lasagna, place the various fillings, alternating with the lasagna sheets – start by pouring half of the tomato sauce on the base of the baking dish, then add the spinach filling, then the remaining tomato sauce, the pumpkin puree and the remaining spinach filling. Then add the mushrooms and the beetroot puree alternated with the lasagna sheets.  Sprinkle with cheese and put it in the oven for 40 minutes. Serve with thyme sprigs. 

Written by Aveleda

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