Jamie Oliver Vegan Lasagna Recipe

Epic vegan lasagne Pasta recipes Jamie Oliver

WEBPreheat the oven to 180°C/350°F/gas 4. Whiz the sourdough in a food processor to coarse breadcrumbs. To assemble, line a 30cm ovenproof …

1. Place the porcini in a small bowl and cover with boiling water.
2. Peel the onions, 2 cloves of garlic and the carrots, trim the celery and pick the rosemary leaves, then roughly chop.Place a large casserole pan on a medium-low heat with 1 tablespoon of oil.
3. Add the chopped vegetables, chilli flakes and bay, and cook for 15 minutes, or until golden and soft, stirring regularly.Remove the porcini from their soaking juices, finely chop and add to the pan.
4. Strain in the porcini soaking liquor. Add the wine, then turn up the heat and let it bubble away for a minute or two.

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Vegetarian lasagne recipe Jamie Oliver recipes

WEBDec 20, 2016 · Preheat the oven to 180ºC/350ºF/gas 4. Cover the dried porcini with boiling water and leave to rehydrate. Halve the squash, then …

1. Preheat the oven to 180ºC/350ºF/gas 4.Cover the dried porcini with boiling water and leave to rehydrate.Halve the squash, then scoop out and wash the seeds.
2. 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.Chop each squash into 8 chunky wedges, then toss on a large tray with a little oil, salt, pepper and another good pinch of chilli flakes.
3. Roast the squash for 1 hour, or until golden, adding the tray of seeds for the last 30 minutes.For the ragù, peel the onions, carrots and celery, then chop it all into 1cm dice and place in a large casserole pan with 2 tablespoons of oil.
4. Cook on a medium heat for 20 minutes, or until softened, stirring occasionally.Saving a sprig each of rosemary and thyme, tie the rest of the woody herbs together with string.

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