Pineapple Lasagna

Lots of people have asked me for the recipe for the now (in?)famous ‘Pineapple Lasagna’! I don’t make it very often – only if I have to cook for an army of hungry musicians or feel particularly rich – because it contains so many ingredients… The last time I made it, I cooked enough to last me and many others for months to come (thanks to modern freezer technology).

This lasagna tastes a lot like your ordinary veggie lasagne, but with a tangy-fruity twist which enlivens tired taste buds. At least that’s my theory! 😉

I don’t really pay attention to quantities with this recipe – feel free to adjust it to suit your taste!

Make a base out of

Onions
Garlic
Peppers (any colour, I used red and a bit of yellow)
Small pieces of pineapple (tinned or fresh)
Random veg from fridge (e.g. mushrooms, fennel, carrots)
Chilli power or fresh chillies
Tin tomatoes
Red lentils
Lots of tarragon
A dash of cinnamon
Salt, Pepper

Make a second base out of:

Onions
Garlic
Spinach
Lemon juice
Salt
Pepper

Make a while sauce out of:

Butter
Flour
Milk
Nutmeg
Pepper
Salt

(Melt butter, stir in the flour and then add milk while stirring constantly until it has the desired texture).

With the help of lasagna sheets (any colour), first make a layer out of the tomato base, then the spinach base and, lastly, the tomato base again. Finish off with a layer of lasagne sheets which gets covered with white sauce and plenty of grated cheese!

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