Mussels are not normally considered when making lasagne. I have been using them for 30 years, and my daughter always asks me to make it for her and her family. I use yoghurt mixed with grated cheese instead of béchamel sauce, as it is both easier and healthier.
|880 g||Canned tomatoes, chopped|
|1 kg||Mussels, steamed open and roughly chopped|
|1 tsp||Crushed garlic, crushed|
|1 large||Onion, chopped roughly|
|1 Tbsp||Dried oregano, chopped|
|1 Tbsp||Fresh parsley, chopped|
|1 pinch||Salt & freshly ground pepper, to taste|
|750 g||Indian yoghurt, 1 pot|
|250 g||Tasty cheese, grated|
|1 Tbsp||Wholegrain mustard, or hot English mustard, depending on your taste|
|½ medium||Pumpkin, sliced thinly|
|1 bunch||Silverbeet, chopped - including stem|
|1 loaf||Baguette, sliced or torn apart.|
|1 Tbsp||Fresh oregano, chopped|
- Preheat oven to 180*C Sauté chopped onions and crushed garlic in a saucepan. When transparent, add chopped tomatoes and simmer until juice is reduced. Stir in chopped mussel meat.Add chopped oregano, parsley, salt and pepper. Adjust to taste. Set aside.
- Stir together the Indian yoghurt and grated cheese. Add the mustard and stir thoroughly. (I use Indian yoghurt because it has fewer additives and it is much cheaper)
- Semi roast the thinly sliced pumpkin pieces. You can microwave them, but roasting brings out a superior taste. Sauté the silverbeet stems and when soft, add a tablespoon of water, add the chopped leaves and cook with lid on until wilted. About 1 minute.
- Arrange 1/3 of the pumpkin slices in a layer in a deep oven dish. Then arrange 1/2 silverbeet. Now 1/2 of the mussel and tomato mixture. Now 1/3 of the cheese and yoghurt mix. Repeat and lastly top with the last of the pumpkin and on top spread the last of the yoghurt mix.
- Bake in the oven for 25-30 minutes or until the top is golden. Remove from the oven and serve immediately with crusty bread.
- I prefer my layers thick, but if you prefer you can make more layers spread more thinly. You can use any crusty bread. However, a baguette is the cheapest. This recipe is healthy and has 3 kinds of vegetables in it. You can mix other vegetables in with the sauce if desired. I have used aubergine, zucchini, green bean - you are only limited by your imagination. I always have silverbeet growing in my garden pots. It is a cheap and versatile and easy to grow vegetable which can be used raw or cooked.