Vegetable Lasagne with Chili Tomato Cream from Micha Schärer

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Ingredients for 4 portions
  • 150 g Lasagne sheets
  • 100 g Cheese, grated
  • For the vegetable filling
  • 1 Carrot(s)
  • 1 Red bell pepper(s)
  • 1 Zucchini
  • 1 Yellow carrot
  • 0.5 Leek, white
  • 0.5 Kohlrabi
  • 300 g Tomatoes, puréed
  • Salt and pepper
  • Sugar
  • 0.5 bunch(es) Basil
  • Tabasco sauce
  • 2 tbsp Corn starch
  • 100 g QimiQ Classic, chilled
  • For the chili cream
  • 100 g Tomatoes, puréed
  • Salt and pepper
  • 50 g QimiQ Classic, chilled
  • 0.25 Red chilli pepper, fresh
Method
1.
For the filling, wash the vegetables. Peel the carrot and kohlrabi, seed the peppers and finely dice everything. Cook for approx. 8 minutes, or until firm to the bite.
2.
Warm the tomato puree and season to taste with salt, pepper, sugar, basil leaves and Tabasco. Mix the starch with 1 tbsp of water to a thick paste, add to the tomato sauce and cook until thickened. Finish with the chilled QimiQ Classic.
3.
Line a greased lasagne dish with sheets of lasagne. Cover with a layer of filling and repeat the procedure twice, finishing with a layer of lasagne sheets.
4.
For the chili cream, bring the tomato puree to a boil and season to taste with salt and pepper. Finish with the chilled QimiQ Classic and add the finely chopped chili. Pour the sauce over the lasagne and sprinkle with grated cheese if requried.
5.
Bake in the oven at 330° F for approx. 40 minutes, or until golden brown.