The "Red" refers to using red peppers, red onions and kidney beans.
This made about 9 portions (which from a greedy pov may seem stingy sized!)
Ingredients:
For the roasted vegetables:
2/3 Red Onions, peeled and cut into wedges
4 cloves of Garlic, skin on
1 Red Pepper, deseeded and cut into chunks
Olive oil
Basil
Oregano
Rosemary
For the sauce:
1 tin (400g) of Kidney Beans, drained and rinsed until water is clear
2 tins of Plum Tomatoes, chopped (or use chopped tomatoes)
Method:
1. Really simple. Chop everything up and drizzle with oil and season. Put into a roasting dish or oven tray and roast for 20-30 mins at 180c until the vegetables are all soft and delicious.
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| Before |
2. Squeeze the garlic out of their jackets (they will be lovely and sweet from steaming inside the skin) Place mixture into a saucepan and add the tinned tomatoes and kidney beans and simmer and season.
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| Red Sauce |
3. Build your lasagne. You might want to preboil the sheets so the pasta has a better texture. Because I had no cheese sauce or cheese topping to "seal" in the moisture, I put some tin foil on top.
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| Before pic in all its juicy glory! |
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| Cooked but a bit dry |
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| Just so you can see the layers |
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| A version without cheese sauce, a bit plain tbh |
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| With Vegan "Cheese Sauce" |
Review:
The Red Sauce works as a standalone pasta sauce. It does benefit greatly by having some grated cheese on top. This adds umami delicousness. I thought the faux "Cheese Sauce" was ok but I think of it as a vegan bechemel, a lovely alternative to white sauce. I think calling it a cheese sauce is pushing it a bit because I was disappointed with the flavour.
