Mushroom Lasagne with Bechamel2015-12-18
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After a light first course like the vegetable escudella, we can prepare a vegetable lasagne without pasta; yes, without pasta, you read it right.
The distinctive feature of this lasagne is that we’ll make it with sheets of gelatine made from stock. To do this we need a good organic vegetable stock, like Amandín Organic Vegetable Stock, and gelatine. Chef Prabhu Sukh uses Kappa gelatine.
Kappa is a fast-acting gelling agent from the line of textures by Ferran Adrià, which is extracted from different types of red seaweed and provides a gel with a firm, brittle texture. It’s a carrageen, a name derived from the Irish locality of Carragheen, where these algae have been used for over 600 years. In the mid-20th century, this “Irish moss” started to be produced industrially as a gelling agent.
We’ll use these layers of gelatine like the layers of pasta but we do have to be careful about one thing: to bake the lasagne we must never exceed a temperature of 60º; any higher and the gelatine melts.
You’ll see how it results in a very smooth, light lasagne, ideal for this time of year, when we tend to eat more than usual.
- For the pasta sheets:
- 1/2 L Amandín Organic Vegetable Stock
- 7 g of "Kappa" gelatine or 5 g of agar agar
- For the filling:
- 500 ml of Amandín Organic Rice Béchamel
- 1 onion
- 1 leek
- 1 courgette
- 1 aubergine
- 1 green pepper
Start by preparing the pasta sheets. Mix the "Kappa" gelatine (or agar agar) with the cold vegetable stock. Bring it to the boil, stirring constantly, and let it cool down in a rectangular tin of the size we want to make the lasagne.
While it’s cooling, prepare the filling. Fry the onion cut into fine strips and then add the rest of the vegetables, also cut into fine strips.
Fry it thoroughly and add half the rice béchamel. Reduce it for a few minutes and add salt, pepper and nutmeg to taste.
Using a mandoline slicer or a peeler, slice the “pasta” into sheets and put it in layers, as follows.
Place the sheets on alternate layers of béchamel and fried mixture to make as many layers as you want.
When you’ve finished, decorate the lasagne with finely-sliced mushrooms and bake it. Be careful with the temperature: the gelatine must not be baked at more than 60º or it will melt. Serve warm.
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