Published on Friday, May 19, 2023
By Melissa Pette
This week we please the vegetarian readers who have consistently requested for more meatless recipes.
This one is for them.
A few moons ago we fixed the Tico-style cassava coconut cake, which was a success among readers.
Cassava cake is a favorite traditional Tico moist cake. Cassava is a root vegetable also known as yuca. It is commonly sold as a dessert in specialty coffee shops. It is a very popular dish in Costa Rica, where it is commonly served during gatherings and special occasions.
Today I would like to invite you to enjoy this veggie lasagne. Try it, it is so delicious!
go to the kitchen!
The easy-to-find ingredients in Costa Rica, for 8 to 10 people are:
For the bechamel sauce you will need:
For the veggie ragu, the ingredients are:
And for the lasagne :
First, the bechamel sauce.
Heat the oil or butter in a saucepan. Once warm add the flour and stir until it starts to lightly brown and smells like biscuits- 3- 4 minutes. Whisk in the milk until smooth and gently heat until thick - around 6- 7 minutes. Add the nutmeg, mascarpone and season to taste.
Now the veggie ragu.
Heat the oven to 180c fan. Chop all the veg into 2 cm chunks, and slice the garlic. Tip into a large baking dish, add the bay leaves, drizzle olive oil and season with salt and pepper. Roast in the oven for 40 minutes. Add wine and tomatoes, mix well and cook for another 40 minutes. Remove from the oven and stir through the lentils.
Heat the oven to 180c fan. Find a 2-liter baking dish. Then, spread a small amount of the bechamel over the bottom of the baking dish.
Cover with overlapping lasagne sheets (I use 2 on each layer). Pour a third of the bechamel and a third of the mozzarella and top with half of the veggie ragu.
Cover with another layer of lasagne sheets, and pour half of the remaining bechamel, half of the remaining mozzarella and the rest of the ragu.
Add the final layer of lasagne sheets, and spread with the rest of the bechamel, mozzarella, small chopped red tomatoes and some chopped Swiss chard or celery.
Mix together the breadcrumbs and parmesan and scatter over the top. Bake in the oven for 40 mins until golden and bubbling.
Serve with garlic bread and a green salad. And don't forget the glass of white wine.
Have a Pura Vida weekend!
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