I’m a little short of fresh vegetables at the moment, but had a tin of artichokes in the cupboard which I thought would make a lovely basis for work lunch tomorrow. I fancied making something a little more complex than a salad this time though, and lasagne fitted the bill perfectly.
It’s always fun to experiment with sauces, and this one with tarragon and lemon zest came out beautifully! I’m surprised it made it to lasagne to be honest, I could have eaten it all with a spoon…
The combination of vegetables and beans with oregano and fennel seed works so well with the sauce, it’s turned out to be a sophisticated version of the veggie lasagne with unusual but subtle flavours.
serves 2 generously
1 390 g tin of artichokes, drained and sliced (240 g when drained)
75g frozen spinach, defrosted
1 400 g tin of butterbeans, drained (240 g when drained)
2 tbsp fresh oregano, chopped
1/2 tsp ground fennel seed
2 heaped tbsp gluten free plain flour
2 tbsp oil
300 ml soy milk
1 heaped tbsp chopped tarragon
grated zest of half a lemon
4 tbsp plain soy yoghurt
salt and pepper
3 sheets of gluten free dried lasagne, I used Kelkin brand
a couple of handfuls of grated vegan cheese for topping, optional
Preheat the oven to 160 degrees c. First make the sauce. Heat the oil in a small saucepan and add the flour. Cook for 2 minutes, stirring all the time. Add the soy milk a little at a time, mixing well to avoid the sauce going lumpy. When all of the soy milk is incorporated add the tarragon, lemon zest, soy yoghurt and salt and pepper. Mix well and cook for a couple of minutes. The sauce should be lovely and thick.
Toss together the artichokes, butterbeans, spinach, oregano and fennel powder with some salt and pepper.
In a baking dish (approx. 15 x 25 cm), make a layer using 1/3 of the vegetables. Top with a sheet of pasta. Next add another 1/3 of the vegetables topped with 1/3 of the tarragon sauce. Add another sheet of pasta, then the rest of the vegetables, and the last sheet of pasta. Pour the rest of the sauce over the top and sprinkle on the vegan cheese, if using. Bake for 45 minutes until the pasta is soft and the sauce is bubbling.