A recipe from Chef Alizé

Family dinners are back!


With a house full of happy people, the fun needed to be back on the table. And this means that Alizé had dust off the recipes. While she was on it, we asked her to share one with everyone. This way you can either remember a cozy night at Surf Cascais or dream about what is to come.


So, without further ado, here is the vegetarian lasagna.


Ingredients:


- 2 aubergines

- 2 courgettes

- 2 onions

- 4 garlic cloves

- 1 or 2 carrot(s)

- 1 or 2 celery stick(s)

- 500g chopped tomatoes (tin)

- 500g tomato sauce

- Dry lasagna sheets

- olive oil

- Salt, pepper, origan, laurel

- grated cheese

- 1L milk

- 100g flour

- 100g butter

- Nutmeg (optional)



Instructions :


1. ROASTED VEGGIES:

Preheat the oven at 200°C. Slice the aubergines and courgettes in length. Place them in an oven tray with olive oil, salt, pepper & origan and roast in the oven for around 20 min (until the veggies are soft).


2. TOMATOE SAUCE:

Chop onions, carrots, celery, and garlic very fine.

Sauté first onions, carrots and celery with olive oil, until it’s soft and golden. Then add the garlic and cook for another few minutes.

Add chopped tomatoes, tomato sauce and salt, pepper and herbs (oregano/basil/laurel...).

Leave it to simmer for around 30 min, and adjust seasoning.

(Add a bit of water or tomato sauce if needed. The sauce needs to be slightly liquid).


3. BECHAMEL SAUCE

Melt the butter over low heat in a pot. Add the flour and mix quickly with a whisk until the mixture is smooth and without lumps.

Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the

formation of lumps.

Put the saucepan back on low heat and keep mixing constantly, until you obtain the desired consistency. Add salt, pepper and nutmeg.

For this recipe we want a « liquid » bechamel. Adjust the amount of milk if needed.


4. LAYER LASAGNA

Start with a layer of bechamel, then lasagna, tomato sauce, roasted veggies. Repeat until the top of the oven tray.

Finish with a layer of lasagna, bechamel and grated cheese on top.


5. BAKE

Bake the lasagna in the oven for 45 min (180°C). Until the pasta are well cooked.


We hope you are brave enough to try our veggie lasagna and it's as delicious as Alizé's one. If you want to try the original one, come over and visit us! :)


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