Fancy something a little different instead of a meat ragu? Often this time of the year is co-opted into ‘Veganuary’ and while this recipe is vegetarian it could be tweaked into vegan very easily.

It’s a Marco Pierre White recipe inspired from his time spent being vegan. After being inspired by his daughter Mirabelle and her friends adopting a low- and no-meat lifestyle, his curiosity got the better of him. He adapted his skills as a Michelin-starred chef to apply to a vegan lifestyle.

This vegetarian ‘lasagne’ uses celeriac sheets instead of pasta, and a diced veg ragu instead of beef / pork mince. The result is incredibly satisfying, and completely delicious.

This recipe is adapted from the BBC Maestro series https://www.bbcmaestro.com/courses/marco-pierre-white/delicious-vegetarian-cooking/

marco pierre white's vegetable lasagne

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Prep Time 45 minutes mins

Cook Time 2 hours hrs

Course Main Course

Cuisine Italian

Servings 6 people

Ingredients

  

• 2 celeriac
• 1 carrot
• 1 onion
• 2 cloves garlic
• 1 celery
• 1 head cauliflower
• Bay leaf
• Thyme sprig
• 500 ml passata
• 75 g butter
• 50 g flour
• 500 ml milk
• Hard cheese such as pecorino or parmesan

Instructions

 

• Peel 1 of the celeriac and rub all over with a lemon juice. Add to a vacuum seal bag with a pinch of salt and vac up. Simmer in water for 75 minutes.
• Meanwhile, add a splash of oil to a large casserole pan. As you prep the veg, try and dice everything to the same size.
• Peel and dice the onion, celeriac and carrot. Slice the garlic. Dice the celery and cauliflower.
• Add the onion to the pan. Stir fry gently for a couple of minutes, then add the celery, carrot, garlic and celeriac. Stir fry for another couple of minutes and then add the cauliflower. Once everything is softened, add the passata and stir well. Season to taste and remove from the heat.
• When the celeriac is done (it should be slightly soft to press) slice thinly.
• Make a white sauce by melting butter, adding flour and whisking in 500ml milk. Season with salt, white pepper and nutmeg to taste.
• Layer up your 'lasagne' in a baking dish with ragu, then celeriac sheets, then white sauce topped with some grated cheese. Repeat as necessary until your dish is full.
• Bake in a 150C oven for 30 minutes. Allow to cool for 5 minutes before serving.

Video

Notes

The veg used is not important. Use up what you have left over or what you're in the mood for.