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Lasagne Caponata

Lasagne Caponata
Lasagne Caponata

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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.

Ingredients
Method

Ingredients

Caponata

  • 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)

Middle Layer

  • 3 cups spinach
  • 1/2 cup toasted pine nuts
  • 12 lasagne sheers

Butternut Béchamel

  • 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

Top

  • Small bunch parsley (chopped)
  • 1/4 cup pinenuts

To serve

  • Rocket

Method

  1. 1.

    Warm some olive oil in a reasonably large pan.

  2. 2.

    Cook the red onions until translucent.

  3. 3.

    Add the garlic & stir them until you’ve released the aroma.

  4. 4.

    Add the vinegars, herbs, chilli flakes, capers, sultanas, olives & stir them all in until they’re all cooking nicely.

  5. 5.

    Add the tomato puree, vegetable stock & stir them in so everything is well covered & the colours have reddened.

  6. 6.

    Add the chopped tomatoes, zucchini, egg plant & stir it all round so the white flesh of the zucchini is red.

  7. 7.

    Put the lid on the pan & simmer the caponata for 30 minutes (stir occasionally).

  8. 8.

    Add a 1 inch thick layer of the caponata into a lasagne dish & flattened it down.

  9. 9.

    Add a layer of spinach, pine nuts & lasagne sheets (double up the sheets for a bigger bite!)

  10. 10.

    Squash everything down & add another layer of caponata.

  11. 11.

    Add another layer of lasagne sheets.

  12. 12.

    Put the Béchamel ingredients in a food processor & whizz the up into a thick liquid.

  13. 13.

    Pour the Béchamel on to the top the lasagne & smooth it out with a spoon.

  14. 14.

    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.

  15. 15.

    Take the lasagne out of the oven & Serve immediately with a side salad! BOSH!