I’m not going to give a recipe for vegetarian lasagne because I do it slightly differently every time, depending on what veges are in season.
But here’s a recipe for pasta sauce that can go in lasagne, from the same friend who gave me the Grey Lynn Salad recipe:
1 large onion
2 cloves garlic, squashed with the flat of a knife and then chopped finely
crushed chilli to taste
1 tsp capers
1 tsp caper brine
8-10 kalamata olives, stones removed and chopped
1 tbsp olive brine
1 pinch rosemary chopped finely
1 pinch oregano chopped finely
2 cans chopped tomatoes
Chop the onions finely. Fry in a large fryingpan over a medium-low temp in some olive oil. Once it has become soft and is beginning to get golden add the garlic, chilli, rosemary and oregano. Cook another few minutes until the garlic begins to sizzle, but not change colour yet. Add the tomatoes. Rinse out the tomato containers and add the tomato-y liquid to the sauce as well. Add the olives, capers and the brines. Stir. Leave to simmer gently for at least 10 mins. Let it reduce to become quite thick before serving. I find that once it is simmering is the best time to put the pasta water on.
And here’s a link to an amazing Ottolenghi crushed puy lentil thing that I find to be just divine in lasagne, spread over the first layer of lasagne sheets, then roasted vegetables laid on top, smothered in pasta sauce, and so on. Mmmmmm.