VEGETARIAN LASAGNE RECIPE | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 3 hours 30 minutes
|20 g dried porcini mushrooms|
|2 onion squash (850g in total)|
|1 teaspoon fennel seeds|
|dried chilli flakes|
|2 sticks of celery|
|1 mixed bunch of fresh woody herbs, such as thyme, rosemary, sage, bay (30g)|
|100 ml Barolo or other red wine|
|2 x 400 g tins of quality plum tomatoes|
|2 x 400 g tins of beans such as cannellini, borlotti, haricot|
|1 big aubergine (600g)|
|4 cloves of garlic|
|250 g mixed mushrooms|
|500 ml crème fraîche|
|60 g vegetarian hard cheese|
|100 g baby spinach|
|350 g fresh lasagne sheets|
|100 g Cheddar cheese|
|100 g ripe mixed-colour cherry tomatoes|
|1 big bunch of fresh basil (60g)|
|1 mixed bunch of fresh herbs, such as mint, oregano, flat-leaf parsley (30g)|
|100 g vegetarian hard cheese|
|½ a clove of garlic|
|100 g pine nuts, almonds, walnuts|
|extra virgin olive oil|
|½ a lemon|
- 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. 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. 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. 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. Add to the pan for a few minutes, then pour in the wine and leave to cook away.
- Scrunch in the tomatoes through your clean hands, then pour in 2 tins’ worth of water. Leave to tick away for 30 minutes, then drain and add the beans. Cook for a further 30 minutes, or until thickened and reduced, stirring and mashing occasionally, adding splashes of water to loosen, if needed. Season to perfection.
- Meanwhile, prick the whole aubergine all over with a fork, then place directly over a flame on the hob, turning regularly with tongs until softened and blackened all over. Place in a bowl, cover with clingfilm and leave for 5 minutes. When the time’s up, remove the clingfilm, pour the juices into the pan, then halve the aubergine lengthways, scrape out all the flesh, and stir into the pan.
- For the white sauce, peel and finely slice the garlic, and clean and finely slice the mushrooms. Pick and finely chop the reserved rosemary and thyme.
- Place a saucepan on a medium heat with 2 tablespoons of oil, add the garlic for 1 minute, then add the herbs, mushrooms and a pinch of salt and pepper. Cook until lightly golden, stirring regularly.
- Add the porcini and soaking liquor (discarding just the last gritty bit), leave to bubble and cook away, then turn the heat down to low, stir in the crème fraîche and cook gently for a few minutes. Remove from the heat, then finely grate and stir in half the hard cheese.
- To assemble, remove the herbs from the ragù, finely grate and stir in the remaining hard cheese, then generously spoon 2 ladlefuls into the bottom of a 25cm x 30cm lasagne dish. Drizzle over 2 tablespoons of white sauce, tear over a quarter of the squash, scatter over a handful of spinach, and top with a layer of pasta.
- Repeat 3 further times, finishing with the remaining creamy sauce. Loosen the edges with a spatula to push some of the sauce down the sides, then grate over the Cheddar. Halve the tomatoes, quickly toss in oil, and dot over the top, then bake for 45 minutes, or until golden and bubbling.
- Leave to stand uncovered for 30 minutes while you make the pesto. Rip the top leafy half of the herbs into a food processor. Break in the hard cheese, peel, finely slice and add the garlic and tip in your chosen nuts. Add a pinch of salt and pepper and whiz until very finely chopped, then stir through 8 tablespoons of extra virgin olive oil and the lemon juice. Have a taste and tweak to your liking (this makes more than you need, so freeze any leftovers for tasty meals on other days).
- Serve the lasagne with a dollop of the pesto and a scattering of crispy seeds. Good with a fresh, seasonal salad.
Calories 507 calories, FatContent 35.8 g fat, SaturatedFatContent 16.4 g saturated fat, ProteinContent 15.3 g protein, CarbohydrateContent 29.4 g carbohydrate, SugarContent 10.1 g sugar, SodiumContent 0.9 g salt, FiberContent 6.0 g fibre
CHICKEN PESTO PASTA RECIPE | JAMIE OLIVER PASTA RECIPES
Provided by: Jamie Oliver
Total time: 15 minutes
|2 x 200 g skinless free-range chicken breasts|
|1 teaspoon fennel seeds|
|2 sprigs of fresh rosemary|
|2 tablespoons rapeseed oil|
|4-5 cloves of garlic|
|1-2 fresh red chillies|
|8 ripe cherry tomatoes|
|250 g green beans|
|1 big bunch of fresh basil|
|50 g blanched almonds|
|50 g Parmesan cheese plus extra to serve|
|2 tablespoons extra virgin olive oil|
|1 clove of garlic|
|300 g fresh lasagne sheets|
|200 g baby spinach|
- Ingredients out • Kettle boiled • Large frying pan, high heat • Large lidded casserole pan, high heat • Food processor (bowl blade)
- START COOKING
On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, fennel seeds and the rosemary leaves. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.
- Put the chicken into the frying pan with the rapeseed oil, the bashed unpeeled garlic cloves and halved chillies, turning after about 3 or 4 minutes, until golden and cooked through.
- Line the beans up and cut off the stalks, put into the casserole pan, cover with boiling salted water and cook for 6 minutes with the lid on.
- Pick a few basil leaves for garnish, then rip off the stalks and put the rest of the bunch into the processor with the almonds, Parmesan, extra virgin olive oil and lemon juice.
- Squash in the unpeeled garlic through a garlic crusher. Blitz until smooth, adding a ladle or two of cooking water from the beans to loosen, then season to taste.
- Slice the lasagne sheets up into random handkerchief shapes and add to the beans to cook for a couple of minutes. Halve or quarter the tomatoes, add to the chicken and give the pan a shake.
- Stir the spinach into the pasta pan, then drain, reserving a cupful of the starchy cooking water. Return the pasta, beans and spinach to the pan, pour in the pesto from the processor and stir together, loosening with splashes of cooking water until silky.
- Slice the chicken breasts in half and serve with the tomatoes and chilli spooned over the top. Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil leaves.
Calories 581 calories, FatContent 27.3 g fat, SaturatedFatContent 5.4 g saturated fat, ProteinContent 48.6 g protein, CarbohydrateContent 30.9 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 1.1 g salt, FiberContent 7.1 g fibre
SUMMER VEG LASAGNE | PASTA RECIPES | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 25 minutes
Yield: 6 – 8
|1 bunch of spring onions|
|½ x 30 g tin of anchovies in oil from sustainable sources|
|6 cloves of garlic|
|700 g asparagus|
|500 g frozen peas|
|300 g frozen broad beans|
|1 big bunch of fresh mint (60g)|
|300 ml single cream|
|300 m organic vegetable stock|
|2 x 250 g tubs of cottage cheese|
|500 g fresh lasagne sheets|
|a few sprigs of fresh thyme|
- Preheat the grill to full whack.
- Trim and finely slice the spring onions.
- Pour the oil from the anchovy tin into a large frying pan over a high heat, then add the spring onions and anchovies (save the rest for another day).
- Using a garlic crusher, crush the garlic straight into the pan and toss everything together well.
- Line up the asparagus, trim off the woody ends, then finely slice and add the stems to the pan, reserving the tips for later.
- Season with sea salt and black pepper, add 1 splash of boiling water and cook for a few minutes, or until softened, stirring occasionally.
- Add the peas and broad beans to the pan, then pick, roughly chop and add the mint along with the cream. Finely grate in half the lemon zest.
- Roughly mash and squash everything in the pan using a fork or a potato masher, then season to perfection with salt and pepper.
- Pour in the stock and bring to the boil, then stir in 1 tub of cottage cheese – the consistency should be creamy and loose.
- Place a deep 30cm x 35cm roasting tray on a medium heat. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagne sheets, and a good grating of Parmesan. Repeat the layers with the rest of the veg and pasta, finishing with a layer of lasagne sheets.
- Mix the remaining tub of cottage cheese with 1 splash of water to loosen, then spread evenly over the top of the lasagne.
- Toss the reserved asparagus tips in a drizzle of oil, then tip onto the lasagne, pushing everything down with the back of a spoon to compact.
- Strip over the thyme leaves and finish with a drizzle of oil and a generous grating of Parmesan.
- Turn the heat under the tray up to high and cook until the lasagne starts to bubble, then place under the grill on the middle shelf for 8 minutes, or until golden and gorgeous. Delicious served with a seasonal green salad.
Calories 491 calories, FatContent 20.3 g fat, SaturatedFatContent 12.1 g saturated fat, ProteinContent 29.6 g protein, CarbohydrateContent 48.1 g carbohydrate, SugarContent 11.9 g sugar, SodiumContent 1.1 g salt, FiberContent 7.9 g fibre
DELISH JAMIE OLIVER’S PESTO PASTA WITH CHICKEN RECIPE – THEFOODXP
Provided by: Yamini Rathore
Categories: Chef’s Delight
Total time: 40 minutes
Prep time: 5 minutes
Cook time: 20 minutes
|200 g Chicken Breasts|
|1 teaspoon Fennel Seeds|
|1 tablespoon Fresh Rosemary|
|1 tablespoon Olive Oil|
|3 Garlic Cloves|
|2 Red Chilies|
|½ cup Ripe Cherry Tomatoes|
|teaspoon Sea Salt|
|1 teaspoon Black Pepper|
|1 cup Beans|
|1 Packet Lasagna Sheets|
|½ cup Pine Nuts|
|½ cup Basil|
|½ cup Almonds|
|½ cup Parmesan Cheese|
|1 tablespoon Virgin Olive Oil|
|1 tablespoon Lemon Juice|
|1 teaspoon Garlic|
|½ cup Spinach|
- Toss the chicken with sea salt, black pepper, fennel seeds, and rosemary leaves on the greaseproof paper. Fold the chicken in the paper and flatten it with the help of a rolling pin.
- In a pan, add the olive oil and fry the chicken with crushed garlic cloves and chillies. Turn after a few minutes until it turns golden.
- Add the beans, after cutting their stalks, in a casserole pan and boil in salted water cook for a few minutes.
- In a grinder, add almonds, parmesan, olive oil, and lemon juice and basil leaves after ripping the stalks. Leave some basil leaves for garnishing.
- Add the garlic to the same grinder, add the cooking water of beans and salt. Blend until smooth.
- Cut the Lasagna sheets into square sheets and add to the pan with beans. Cook for a few minutes. Add tomatoes to the pan with the chicken and stir vigorously.
- In the pasta pan, add the spinach. Cook it for a few minutes. Then, drain the water, reserving a small cup of pasta water. Return the pasta, beans, and spinach to the pan and add the pesto. Cook it and add water until it will become smooth in texture.
- Chop the chicken breasts in half and serve with the tomatoes and chilli over the top. Grate the parmesan over the pasta and add basil leaves over the dish.
Calories 581 kcal, FatContent 28 g, SaturatedFatContent 5.4 g, SugarContent 5.4 g, ProteinContent 49 g, CarbohydrateContent 31 g, FiberContent 8 g, ServingSize 1 serving
CHICKEN, SQUASH & PESTO LASAGNE RECIPE | BBC GOOD FOOD
Provided by: Cassie Best
Categories: Main course
Total time: 1 hours 25 minutes
Prep time: 20 minutes
Cook time: 1 hours 5 minutes
|2 tbsp olive oil|
|2 onions , chopped|
|2 garlic cloves , crushed|
|4 skinless chicken breasts|
|1 tbsp plain flour|
|600ml chicken stock|
|500g tub mascarpone|
|190g jar pesto|
|bunch basil , leaves picked and chopped, save a few small whole leaves to serve|
|1 butternut squash , peeled, deseeded and cut into chunks|
|good grating of nutmeg|
|12 lasagne sheets|
|85g parmesan , grated|
|splash of milk|
|50g pine nut|
- Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture. Tip in the stock and season. Cover and simmer for 10 mins – or until the chicken is cooked through. Using 2 forks, shred the chicken into bite-sized chunks. Add half the mascarpone and the pesto, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.
- Meanwhile, place the squash in a large bowl with 2tbsp of water, cover with cling film and microwave on High for 12-15 mins, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.
- Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce – you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.
Calories 692 calories, FatContent 50 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 31 grams protein, SodiumContent 1.3 milligram of sodium