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Our good mate Alex dropped into to the studio to make the brand new allplants recipes! We were BLOWN AWAY by this Caponata Lasagne, it’s utterly, utterly delicious & we urge you to make it at home.
- 3 tbsp olive oil
- 2 large red onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 2 tbsp mixed Italian herbs
- 2 tsp chilli flakes
- 1/4 cup capers
- 1/4 cup sultanas (or raisins)
- 1/2 cup pitted olives
- 3 tbsp tomato puree
- 1 cup vegetable stock
- 2 tins chopped tomatoes
- 2 zucchini (chopped into chunks)
- 1 eggplant (chopped into chunks)
- 3 cups spinach
- 1/2 cup toasted pine nuts
- 12 lasagne sheers
- 1 squash (chopped into chunks & steamed until soft)
- 1/2 cup dairy free roux (1/4 cup plain flour & 1/4 cup dairy free butter -melted)
- 1/2 cup soy milk
- 1/4 cup nutritional yeast pinch salt
- Small bunch parsley (chopped)
- 1/4 cup pinenuts
Warm some olive oil in a reasonably large pan.
Cook the red onions until translucent.
Add the garlic & stir them until you’ve released the aroma.
Add the vinegars, herbs, chilli flakes, capers, sultanas, olives & stir them all in until they’re all cooking nicely.
Add the tomato puree, vegetable stock & stir them in so everything is well covered & the colours have reddened.
Add the chopped tomatoes, zucchini, egg plant & stir it all round so the white flesh of the zucchini is red.
Put the lid on the pan & simmer the caponata for 30 minutes (stir occasionally).
Add a 1 inch thick layer of the caponata into a lasagne dish & flattened it down.
Add a layer of spinach, pine nuts & lasagne sheets (double up the sheets for a bigger bite!)
Squash everything down & add another layer of caponata.
Add another layer of lasagne sheets.
Put the Béchamel ingredients in a food processor & whizz the up into a thick liquid.
Pour the Béchamel on to the top the lasagne & smooth it out with a spoon.
Add the parsley & pine nuts, cover the lasagne with foil & bake it for 40 minutes at 200℃ (392℉) (Take the tin foil off after 30 minute.
Take the lasagne out of the oven & Serve immediately with a side salad! BOSH!