A proper mirepoix should take:
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It’s only been 90 minutes so far
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Eggplant and zucchini, pre roasting for flat bits
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3 kinds of tomato on top (canned, passata, and paste). The garden tomatoes are too good for this
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Just a bit of garlic (a whole head, minced, also home grown)
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Herbs from the garden: basil, parsley, thyme, oregano, and a bit of a chopped garlic scape (very finely sliced since they’re so fibrous)
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The zucchini and eggplant are done in the oven, and the sauce is nearly ready.
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Mushrooms, roughly chopped, into a pan with some water. Yes! Water! This is a cooks illustrated method - you sweat them in water and then they re-absorb their own juices before you fry them off with butter and garlic. This stops them being greasy.
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Darn it I can’t find the lid that fits this pan. Oh well. Necessity is the mother of invention. The oven glove is there to remind me that it will be hot, you idiot.
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Once the mushrooms have sweated, take the lid off and reduce, then in with the butter till they brown a bit and then garlic to finish. I don’t like to put the garlic in too soon, as it burns very easily. This is the point where I with I’d put in more mushrooms.
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Next bit: bechamel sauce. This version comes from a. Cooks Illustrated book, so it’s a little more involved. Full fat milk, half an onion studded with cloves, and a couple of bay leaves. Heat the milk to a simmer then take out the bits and use the milk for the bechamel
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The bechamel is done. A white roux (butter and flour) plus the scalded milk added piecewise while whisking frantically. Then cooked a bit to thicken. It’s done when it doesn’t close up on the back of a spoon.
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Assembly time. There are 2 lasagna’s here: a fully veg one (not vegan, though) with zucchini/eggplant “noodles”, and the mushrooms; and a meaty one made with some leftover pork sausage mix we had.
Now, time to clean down
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The teaser, fresh out of the oven. Have to let them rest before cutting so they firm up a bit
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The money shot
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And now, time for some GTA5 to balance things out.
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