Mrs. Jackson Cooks

Life through food

(Feta cheese) Vegetarian lasagne with a difference

on November 6, 2010

I know, the title in itself brings both veges and carnivores alike out in a sweat.  But have no fear, this is not your typical vegetarian lasagne.  My husband, a confirmed carnivore went back for seconds, he was so impressed.  It probably isn’t one for the dieters, however.  But it does make a great alternative sunday lunch when you can’t be bothered with roasting meat and attempting yorkshire puddings such like.  It’s not that quick so isn’t a weekday dinner unless you’ve got a bit of time of on your hands.

It would, however, be good as either a starter or main for a dinner party because it seems quite a ‘luxe’ lasagne dish.  And because the oven is already on, it can easily be followed by a baked dessert (hence why it’s also good for a sunday lunch).  I followed with Delia’s apple and almond baked pudding which was super simple and delish and will be another blog post.

It’s very easy to do as well and can be done without any kitchen equipment whatsoever, and really doesn’t need much skill either.  You may need to do a shop as feta and lasagne sheets aren’t neccessarily what everyone has in their kitchen cupboards!  But it’s not major and they aren’t scary ingredients.  At a pinch you could even do it in a baking pan rather than a dish, although you may not get it layered quite as high.

I found the original recipe on the Foodista website.  However, I found the recipe so hard to follow – it really didn’t make a lot of sense, that I did the best I could and made the rest of it up.  However, I can attest to its yumminess, so you can follow my recipe without any worries about that.  You can see the original here:

There’s no quorn involved, or mushrooms or other vege things.  There is a lot of cheese and eggs and milk – not one for the vegans, that’s for sure!  I would say as well, it’s slightly drier than your typical lasagne, but that’s a good thing.

I added the passata to give it something other than a cheese flavour, but when I was layering it, I thought that it would be nice if some onion, garlic and basil were added to the passata.  Which you would do by frying onion and garlic, then adding basil and passata in a pan.

Cheesy feta lasagne

Serves 4 (as a main dish)

200g feta cheese

3 eggs

handful chopped fresh parsley

35g butter (or margerine in my case)

35g plain flour

350ml milk (possibly a little more)

60g parmesan cheese

salt & pepper to taste

250ml passata

9 sheets oven-ready lasagne (approximately – depending on your dish)

  1. Slice the feta cheese and soak in water for 1 hour to remove the salt.
  2. Preheat the oven to 180 degrees celsius.  Grease an oven proof baking dish.  Square or oblong shaped ones are easier for the lasagne sheets than rounded ones.
  3. Drain the feta cheese, and break it up with the a fork.  Add 2 eggs, parsley and pepper (no salt) and mix well.  Set aside.
  4. Melt the butter in a pan, on a low heat, add the flour.  Mix well and cook for a couple of minutes.
  5. Add the milk a bit at a time and using a whisk, whisk the milk together with the flour mix.  The whisk helps prevent lumps forming.  Whisking hard is the most effective.
  6. When all the milk is added, keep whisking whilst the mixture boils and forms a thick sauce.  Add salt and pepper to taste.
  7. Crack the remaining egg into the milk mixture and mix well.
  8. Add in the feta cheese mix.  Mix well.  Add in half the parmesan, mix and remove from the heat.  If the mix is too thick, you may want to add a bit more milk.
  9. Place a thin layer of passata in the bottom of the prepared dish.  Add a quarter of the egg/cheese mixture.  Place a layer of lasagne sheets over the top so that it’s well covered.
  10. Repeat with the passata and cheese mix, followed by another layer of lasagne.
  11. After the third layer of lasagne sheets, cover with the remaining cheese mix.  Sprinkle the remaining parmesan over the top.
  12. Place in the middle of the oven and bake for approximately 45 minutes until the top is golden and is smells cooked!
  13. Serve with a green salad or simply done vegetables.  I served fried carrot ribbons (which is done by peeling the whole of 2 carrots and frying with oil and salt and pepper for about 3 minutes until wilted).
  14. Enjoy with smug satisfaction at your apparent skills in the kitchen and wait for the compliments to roll in.

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