With this delicious meatless vegetable lasagna, you will have no leftovers! Season to perfection. Break in the hard cheese, peel, finely slice and add the garlic and tip in your chosen nuts. Good with a fresh, seasonal salad. Ad Choices, Jamie Oliver's Vegetarian Lasagna Recipe From His Newest Book, Comfort Food, These days, Jamie Oliver might be one of the most recognizable chefs on the planet—and one who's known round the world not only for his super-easy, super-yummy recipes but also for his grassroots work, raising awareness and rallying around improving kids' nutrition, both at home and at school—but did you know that he grew up working in his parent's pub in an English village outside Cambridge? © 2020 Condé Nast. Place a saucepan on a medium heat with 2 tablespoons of oil, add the garlic for 1 minute, then add the herbs, mushrooms and a pinch of salt and pepper. Remove from the heat, then finely grate and stir in half the hard cheese. Spinach. When the time’s up, remove the clingfilm, pour the juices into the pan, then halve the aubergine lengthways, scrape out all the flesh, and stir into the pan. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Toss in a large baking sheet with the ground coriander, chili powder, a pinch of sea salt and pepper, and a lug of oil. This fall, Oliver released his 14th book—and it's a great one! Put a good lug of oil into a large casserole pan on a medium heat and add the rosemary and finely chopped veggies. Cover with the remaining white sauce and a good grating of Parmesan, then bake on the very bottom of the oven for 45 minutes, or until golden and bubbling. Repeat three more times, then fold the overhanging pasta over the top and patch up any gaps with a little extra pasta. Drizzle over 2 tablespoons of white sauce, tear over a quarter of the squash, scatter over a handful of spinach, and top with a layer of pasta. Meanwhile, place the aubergine directly over a flame on the hob, turning regularly with tongs until softened and blackened all over. Squash & ricotta ravioli. 8 sprigs fresh marjoram or oregano. Now it's assembly time—rub a deep 12-inch circular ovenproof dish (or go traditional with 10-by-14 inches) with oil. Glamour may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Reprinted with permission from Jamie Oliver's Comfort Food by Jamie Oliver. Put a large nonstick frying pan on a high heat with a splash of oil and the marjoram or oregano leaves. It’s a great addition to risottos and soups, is brilliant stuffed into ravioli, perfect for enhancing curries, or roasting whole as an impressive centrepiece. Seriously, this is a collection of family-friendly recipes you want on your kitchen shelf. Chop and add the soaked porcini, followed by half the soaking water. Slice the eggplants into 3/4-inch-thick rounds, lightly brush each side with oil and sprinkle with salt and pepper, then lay flat on a separate large baking sheet. Jamie Oliver's Comfort Food: The Ultimate Weekend Cookbook features more than 100 recipes that are as nourishing for the soul as they are for the body. To make the white sauce, put the butter, flour and milk in a small pan and bring slowly to the boil, … Serve the lasagne with a dollop of the pesto and a scattering of crispy seeds. Butternut squash is sweet, nutty and can be used for all sorts of dishes. Drain and pat dry, then, on a tray, toss with a drizzle of oil, the fennel seeds, and a pinch each of chilli flakes, sea salt and black pepper. Have a taste and tweak to your liking (this makes more than you need, so freeze any leftovers for tasty meals on other days). Here's my first pick: Proper Veg Lasagne I love this lasagne—you can taste all the different incredible veggie elements, and it's a fun assembly job. Delicious! These days, Jamie Oliver might be one of the most recognizable chefs on the planet—and one who's known round the world not only for his super-easy, super-yummy recipes but also for his grassroots work, raising awareness and rallying around improving kids' nutrition, both at home and at school—but did you know that he grew up working in his parent's pub in an English village outside Cambridge? Halve the squash, then scoop out and wash the seeds. Add to the pan for a few minutes, then pour in the wine and leave to cook away. Cook for a further 30 minutes, or until thickened and reduced, stirring and mashing occasionally, adding splashes of water to loosen, if needed. Place in a bowl, cover with clingfilm and leave for 5 minutes. Are you a fan of Jamie Oliver? How to make vegetarian butternut squash and spinach lasagna (step-by-step photos): First, prepare the butternut squash filling. https://www.jamieoliver.com/recipes/vegetable-recipes/ultimate-veggie-lasagne Simmer for 5 minutes, then turn the heat off. fresh or frozen spinach. Copyright 2014 Jamie Oliver. This fall, Oliver released his 14th book—and it's a great one! To assemble, remove the herbs from the ragù, finely grate and stir in the remaining hard cheese, then generously spoon 2 ladlefuls into the bottom of a 25cm x 30cm lasagne dish. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers. Bake this vegetarian lasagna at 375 F covered with foil for the first 30 minutes, then remove foil and bake for additional 10 minutes. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, 20 g dried porcini mushrooms, 2 onion squash , (850g in total), 1 teaspoon fennel seeds, 2 onions, 2 carrots, 2 sticks of celery, 1 mixed bunch of fresh woody herbs, such as thyme, rosemary, sage, bay , (30g), 100 ml Barolo , or other red wine, 2 x 400 g tins of quality plum tomatoes, 2 x 400 g tins of beans such as cannellini, borlotti, haricot, 1 big aubergine , (600g), 4 cloves of garlic, 250 g mixed mushrooms, 500 ml crème fraîche, 60 g vegetarian hard cheese, 100 g baby spinach, 350 g fresh lasagne sheets, 100 g Cheddar cheese, 100 g ripe mixed-colour cherry tomatoes, 1 big bunch of fresh basil , (60g), 1 mixed bunch of fresh herbs, such as mint, oregano, flat-leaf parsley , (30g), 100 g vegetarian hard cheese, ½ a clove of garlic, 100 g pine nuts, almonds, walnuts, ½ a lemon.