New Nordic Lasagne

Ingredients

While the original Italian lasagne is rich and heavy, the New Nordic version focuses on lighter ingredients and a more minimalist approach. The traditional béchamel sauce is replaced with a creamy cauliflower puree, and the meaty ragù is substituted with a hearty mushroom and root vegetable filling. The result is a wholesome and nutritious lasagne that celebrates the essence of Nordic cuisine. We alse have the original recipe for Lasagne, so you can check it out.

• 9 lasagne sheets 9 lasagne sheets
• 1 small head of cauliflower, cut into florets 1 small head of cauliflower, cut into florets
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 8 ounces (225g) mixed mushrooms, sliced 8 ounces (225g) mixed mushrooms, sliced
• 2 carrots, peeled and grated 2 carrots, peeled and grated
• 2 parsnips, peeled and grated 2 parsnips, peeled and grated
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 cup (240ml) oat milk 1 cup (240ml) oat milk
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (100g) grated Nordic cheese (such as Västerbotten or Gammelost) 1 cup (100g) grated Nordic cheese (such as Västerbotten or Gammelost)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 45g (Sugars: 10g)
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the lasagne sheets according to package instructions until al dente. Drain and set aside.
3. 3.
   In a large pot, bring the vegetable broth to a boil. Add the cauliflower florets and cook until tender. Drain, reserving the broth.
4. 4.
   In a separate pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
5. 5.
   Add the mushrooms, carrots, parsnips, thyme, and rosemary to the pan. Cook until the vegetables are tender and any excess liquid has evaporated.
6. 6.
   In a blender, combine the cooked cauliflower, oat milk, and a splash of the reserved vegetable broth. Blend until smooth and creamy. Season with salt and pepper.
7. 7.
   In a baking dish, spread a thin layer of the cauliflower puree. Top with a layer of lasagne sheets, followed by a layer of the vegetable mixture. Repeat the layers until all the ingredients are used, finishing with a layer of cauliflower puree.
8. 8.
   Sprinkle the grated Nordic cheese evenly over the top.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the cheese is golden and bubbly.
10. 10.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Cauliflower — Make sure to cook the cauliflower until tender to achieve a smooth puree.
• Nordic cheese — Opt for a strong and flavorful Nordic cheese like Västerbotten or Gammelost to enhance the taste of the lasagne.

Tips & Tricks

• To add a crunchy texture, sprinkle some toasted Nordic rye bread crumbs on top before baking.
• Experiment with different Nordic vegetables like celeriac or turnips in the filling for variety.
• For a smoky flavor, add a pinch of dried Icelandic moss to the cauliflower puree.
• Serve the lasagne with a side of pickled vegetables for a traditional Nordic touch.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the New Nordic Lasagne warm, accompanied by a fresh green salad dressed with a light vinaigrette. Garnish with sprigs of fresh dill or chives for an extra touch of Nordic flavor.

Presentation advice

When plating the lasagne, use a rectangular mold to create neat and elegant portions. Drizzle a little extra cauliflower puree on the plate and sprinkle with chopped fresh herbs for a visually appealing presentation.