Vegetable lasagne and jam roll

Vegetable Lasagne
Here at Tynan’s Restaurant Prime Irish Hereford Beef Lasagne is one of our lunch options and it is always a big favourite with our customers, so this week I decided to make a Vegetarian Lasagne and it proved to be equally as popular. The recipe I am giving you can be doubled to make two lasagnes and you can eat one on the day and freeze the other for one of those busy days when you don’t have time to cook.

Here at Tynan’s Restaurant Prime Irish Hereford Beef Lasagne is one of our lunch options and it is always a big favourite with our customers, so this week I decided to make a Vegetarian Lasagne and it proved to be equally as popular. The recipe I am giving you can be doubled to make two lasagnes and you can eat one on the day and freeze the other for one of those busy days when you don’t have time to cook.

Vegetable Lasagne

2tbsp Extra Virgin Olive Oil

1 Onion, finely chopped

1 Stick of Celery, finely diced

1tsp Crushed Garlic

1 Carrot, finely diced

1 Red Pepper, diced

1 Yellow Pepper, diced

400g Tin Chopped Tomatoes

1tsp Herbs de Provence

6 Basil Leaves

6oz Red Lentils, cooked

250ml Water

Salt

Béchamel Sauce

3oz Butter

3oz Flour

½pt Milk

½ pt Stock

1 Bay Leaf

Salt & Pepper

2oz Gruyere Cheese or 2oz Parmesan Cheese plus extra for topping

9 Lasagne Sheets

Preheat the oven 180°. Heat the olive oil in a large saucepan, add the onions and sauté for 4 minutes, add the celery and garlic and cook for another minute. Remove the saucepan from the heat and add the carrot, peppers, tomatoes, Herbs de Provence and the basil and season with salt, pour in the water, cover the saucepan and bring to the boil, lower the heat and simmer for 30 minutes. Stir the vegetables occasionally to make sure they don’t stick to the saucepan. Add the cooked lentils and stir. To make the Béchamel Sauce melt the butter in a saucepan, add in the flour and make a roux, add in the milk, stock and the Bay leaf and bring to the boil, remove from heat and add the cheese. Grease a medium size casserole dish and layer the vegetable mix, followed by Béchamel sauce and topped with lasagne sheets, repeat this twice finishing with a layer of sauce and a nice layer of cheese. Bake in centre of oven for 1 hour until lasagne is soft all the way through.

Strawberry Jam Roll

3 Eggs, separated

4oz Caster Sugar

2tbsp Hot Milk

4oz Self-raising Flour, sifted

2oz Castor Sugar, for coating

6oz Strawberry Jam

Preheat the oven 200°. Grease and line a Swiss Roll tin. Beat the egg whites in a small bowl with an electric mixer until soft peaks form, gradually add the sugar beating until it dissolves, add the egg yolks one at a time and continue beating until the mixture is pale and thick, (about 10 minutes) . Add in the hot milk and fold in the flour making sure it is all combined, but avoid too much mixing as this will reduce the amount of air in the sponge, pour into Swiss Roll tin and bake for 8 minutes. Cut a piece of greaseproof paper the same size as the Swiss Roll tin and sprinkle over the extra castor sugar, and turn out the sponge onto the paper, then using the paper roll the warm sponge loosely from one of the short sides. Unroll the sponge and leave to cool, once cooled spread evenly with the jam and reroll the cake from the same side as before. Serve with a dusting of icing sugar.