Rabbi Guido's Vegan Lasagna

Corinne Rachelle introduces us to a major part of Italian Kosher Cuisine

Guido’s Delight- Vegan Lasagna (its gluten free too)

Being from the UK I am not too familiar with New York Italian culture , when living in Israel one of my closest friends  told me her normally mild mannered  husband had acted as a “Guido “ I was at a loss, till she explained the term Guido ( (*Guido the slang term has   come to refer to Italian Americans who conduct themselves in an overtly macho manner often as the enforcer or the debt collector.) her husband who is actually a Rabbi used strong silent but firm tactics, and earned the nick name “Rabbi Guido “

Moreover, Rabbi Guido’s, go to comfort food is Italian used to get a very happy look on his face when I arrived for Shabbat with one or two of these in my freezer bag (One should always keep a Guido happy!)

Warning This   dish is a true labour of love, with many components not to be rushed it   needs time, but the results are worth it!

Gluten Free Dairy Free, Roasted Vegetable Lasagna for one large or 3 loaf tin Lasagnas serves 8-10 portions depending on the need for comfort.

I packet gluten free rice or corn lasagna sheets. (you can use regular )

For The Sauce

4 medium size red peppers

2 red onions cut in quarters.

1 head garlic

Sea salt

 2 table spoon extra virgin Olive oil.

A sprig of fresh thyme

A sprig of fresh oregano  

1 can organic chopped tomatoes

2 tomatoes

½ spoon black pepper

¼   spoon smoked paprika.

½ teaspoon sweet paprika

1 bay leaf

For the filling

2 zucchinis washed and sliced.

2 sweet potatoes washed   and sliced thinly.

About 8 cauliflower washed & florets sliced

1 can precooked chickpeas.

For the “non –cheese”, cheese sauce

1 tablespoon oil or vegan   non-dairy spread

2-3 tablespoons gluten free, corn, chickpea, or rice flour.

3 teaspoons nutritional yeast (to get the cheese flavour)

1 teaspoon good gluten free mustard

1 bay leaf

¾ teaspoon sea salt

¾ teaspoon black pepper

½ teaspoon ground nutmeg

¼ cup finely chopped fresh parsley

1 Liter liquid I use a combination of   ½ cup   gluten free beer or white wine, almond or soya milk water and good vegetable stock.

Part one roast the vegetables.

Preheat the oven to Gas mark 4- 350 F 180 C,

1. Line a roasting tray with baking paper.
2. Wash the red peppers and tomatoes place whole on the baking tray, Peel the red onion and cut it into 4-6 depending on size place in baking tray. Cut garlic in half and place in its skin on the baking tray.  Place the herbs between the vegetables.
3. Sprinkle with sea salt and some of the olive oil.
4. Place into the oven without covering and roast for around 45 minutes   to I hour 15 minutes. Turn off the oven and let the vegetables cool in their own juices.
5. When the vegetables are not piping hot carefully take the stalk of the peppers out this should remove most of the seeds too.
6. Place in a bowl   along with the tomatoes, red onions herbs etc.
7. Squeeze the roasted garlic into the bowl.
8. Strain the roasted vegetable juices into the bowl to remove all the seeds from the red peppers.
9. Add the paprika, chopped tinned tomatoes, smoked paprika, salt and pepper and blend either with a hand blender or in a food processor.
10. At this stage you can place the sauce in the fridge to keep overnight to build the lasagna the next day. (I use this as my basic pasta sauce too, it freezes well.)

For the “non –cheese”, cheese sauce

1. Dissolve the oil or non-dairy spread in a pan over a low to medium heat and add the flour.
2. Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.
3. Cook for a minimum of 2 minutes to cook out the taste of the flour. Stirring with a wooden spoon
4. Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring.
5. Add the bay leaf and parsley with the liquid.
6. Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid a fifth at a time beating well after each addition.
7. Add the nutritional yeast, mustard, salt pepper and nutmeg.
8. Turn the heat down and cook out the sauce while stirring for at least 5 minutes.
9. Set aside to construct your lasagna. (You can use this sauce over cauliflower, gluten free pasta   or over fish.)

Constructing the Lasagna

Preheat the oven to Gas mark 6, 400 F 200 C

1. Place the lasagna sheets I cold water for 3-4 minutes it’s not 100 % necessary but really helps them not curl up.
2. Line your dish with a layer of pre-soaked lasagna sheets.
3. Add a good layer of your vegetable sauce.
4. Add sliced sweet potatoes, precooked or canned chickpeas, sliced cauliflower florets.
5. Add layer of Lasagna sheet and repeat as above.
6. Add another layer of lasagna, then cover with a thin layer of the vegetable sauce and top off with the non-cheese, cheese sauce.
7. Sprinkle with a little paprika,

Place in the pre heated oven and bake for 20 – 25 minutes.

Then turn the oven down to Gas mark 4- 350 F 180 C and continue cooking in the middle of the oven for a further 20 minutes.

This dish freezes, very well

Serve piping hot with a garlicky green salad   so all the flavours combine add a glass of your favourite wine, and good company, for a taste of true Italian satisfaction, and a happy Guido!