I have been exploring swapping out the ragu layer of a lasagna for many other different things. The first was made using a really good lentil ragu which I thought would work well as a lasagna. It was very successful and inspired me to think of lots of other variations, vegetable based, haven’t even started on meaty variations yet, and they all make a great budget recipe, none of them work out expensive.
The first one was a mushroom ragu, flavoured with thyme. Loved that one. Another success was a beetroot and orange version. Lovely! I’ve rounded up all the lasagna I’m doing, plus a few other suggestions, and I’ll be adding to it as we go along. so you can find them. This weeks version uses a green pea hummus by Izzy Hozzack. It’s a great recipe and wonderful used in all the myriad ways you can use hummus, including lasagna.
Green Pea Hummus Lasagna
Filling, creamy and very flavoursome. Absolutely delicious! Serve with a bit of salad, garlic bread, chips or cooked vegetables. I asked my husband what he thought and he said that he had been a bit dubious, but that it was actually pretty tasty. If you knew him, you would know what high praise this is!
Use plant milk, a vegan spread and a vegan cheese for vegans, or just leave out the cheese part. If you can’t find lasagna sheets without egg, and you want to make this vegan, you could try making pasta, it’s really not very difficult.
I’ve found that this can be used as a basic recipe for lasagna, just changing the ragu layer for all sorts of other things. I’ve done a lentil one, a mushroom one, a beetroot and orange one, this pea one and who knows what will be next! Maybe an ordinary chickpea hummus.
- 600 g peas frozen, 76p/kg, 46p
- 4 tblsp tahini Bodrum, £3.50/500g, 42p
- 2 whole lemons zest & juice, 4 for £1, 50p
- 1 tsp salt
- 1 tsp Aleppo pepper or ground black pepper
- 2 tsp garlic powder 10p
- 50 g butter Asda £1.45/250g, 29p
- 50 g flour value, 45p/1.5kg
- 500 ml milk £1.09/2.27litres, 24p
- 0.5 tsp nutmeg fresh, grated - optional
- 2 bay leaves optional
- 100 g flour value, 45p/1.5kg
- 4 lasagna sheets
- 80 g cheddar cheese grated £3.69/825g, 36p
To Make The Hummus Layer
- Cook the peas and drain well. Add everything else and whizz with a hand blender or similar until smooth. Leave some peas unblended if you would like that.
To Make Bechamel
- For the bechamel layer, melt the butter in a saucepan, then add the flour and stir around to mix and cook a little. Now add half a cup of the milk and stir continuously until the milk is absorbed. I like to use a small whisk for this. Repeat until all the milk has been used. Infuse with a bay leaf or two if you have any
- Simmer very gently for around half an hour with the lid on. This prolonged cooking time really does improve the flavour, but if you don't have the time, go straight to the next step click here to start a 30 minute timer
- Add a little grated nutmeg right at the end if you have any. Season well with salt and pepper, taste and adjust. Use a little spoon of mustard as well if you like. All the seasonings are added at the end of the cooking time as the heat of the cooking reduces their flavour. We still have to cook it in the oven of course.
To Make Pasta
- If you want to make pasta, for cheapness, or to make the dish vegan – for 2, put 50g flour in a bowl and add enough cold water to make a pastry like dough. For 4, use 100g flour. Knead a little, or just leave in the bowl for a couple of hours and the gluten will develop.
Divide into 3. Roll out each third to the thickness of a credit card and approximately the shape of your dish.Or just use value pasta sheets.
Layer Up Your Lasagna
- Now layer up your lasagna in an ovenproof dishDivide your pea hummus into 3 sections in the saucepan. Divide the bechamel into 4 sections in the saucepan. Divide the cheddar into 4.
- Layer oneHummusBechamelsprinkle with cheddarPasta or lasagna sheets
- Layer tworepeatHummusBechamelsprinkle with cheddarPasta or lasagna sheets
- Layer threerepeatHummusBechamelsprinkle with cheddarPasta or lasagna sheets
- Now top it all off with the last layer of bechamel. Sprinkle with the last cheddar
- Bake at 180c for about half an hour until golden and bubbling. click here to start a 30 minute timer
Got a great recipe? How about submitting it to appear on Thrifty Lesley!