About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Lasagne alla Cacciatora (Hunter’s Lasagne)

One of my favourite meals to make is Jamie Oliver’s Lasagne alla Cacciatora (Hunter’s Lasagne) and I make it quite often. It takes quite a while to make but the process is a lot of fun and actually quite relaxing. With Hayley being a vegetarian it means I have to also make something else with this for her or… change the recipe and make it vegetarian. She loves this lasagne. I make a large one and she freezes individual portions to have as meals for a week or two. You could make it Vegan but it would take quite a lot of changes because of all the cheese. I am going to make Vegan ravioli later this week for her and it sounds like it will be fun too. I really shouldn’t be calling this Hunter’s Lasagne, unless I actually went out and shot or captured the tofu. I can say the package of tofu gave me quite a fight at the grocery store but eventually resigned themselves to the grocery cart.

Lasagne alla Cacciatora (Hunter’s Lasagne)
adapted from Jamie Oliver’s “Jamie’s Italy”

2- 349g extra-firm tofu
1 lb fresh egg pasta dough  ** links to recipe follows
Grated Parmesan cheese
260 gm ball of mozzarella cheese (about 10 oz)
handful of fresh sage leaves
olive oil

Tomato Sauce:
2 tbsp olive oil
5 cloves of garlic, peeled and sliced
2 sprigs of fresh rosemary
3 fresh bay leaves
2- 796ml cans of diced tomatoes (preferably plum) (2-28oz cans)
sea salt and freshly ground black pepper

White Sauce:
794ml (1 3/4 pints) milk
2 large sprigs of parsley
large pinch of nutmeg
1 onion, peeled and sliced
12 whole black peppercorns
6 tbsp butter
1/2 cup all-purpose flour
12 tbsp grated Parmesan cheese
sea salt and freshly ground white pepper

  1. Heat a skillet with the oil and slowly fry the garlic over medium heat until it starts to change colour.
  2. Add the rosemary, bay leaves and tomatoes, cook over medium low for 45 minutes with a lid on.
  3. Bring the milk, parsley, nutmeg, onion and peppercorns to a gentle boil in a sauce pan.
  4. Melt the butter in a third large pan over medium heat.
  5. Slowly add the flour to the butter and whisk it in until smooth.
  6. Strain the milk, keeping the milk and discarding the solids.
  7. Add the milk to the flour and butter a ladle at a  time and whisk it in until fully incorporated and continue until all the milk has been added.
  8. Bring the milk mixture to a boil, simmer for a few minutes then remove from the heat.
  9. Add the Parmesan to the milk mixture and season with salt and pepper.
  10. Slice the tofu into small 2cm cubes add to the tomato sauce. If the sauce is very dry add some hot water and season with salt and pepper.
  11. Simmer for 20 minutes, stirring occasionally.
  12. Remove the rosemary and bay leaves.

Tomato sauce with tofu

Assembling:

  1. Preheat oven to 350 degree F.
  2. Spray a 9″ x 13″ pan with vegetable spray.
  3. Lay two or three sheets of the pasta on the bottom of the pan.
  4. Add 1/2 of the tomato sauce, cover with 1/3 of the white sauce and sprinkle with Parmesan cheese.
  5. Add two or three sheets of pasta and tomato sauce, white sauce and Parmesan cheese.
  6. Repeat until all the tomato sauce is used. Keep some white sauce for the top of the lasagne.
  7. On the final layer add your pasta, white sauce, Parmesan cheese.
  8. Rip up the mozzarella cheese and add that to the top.
  9. Sprinkle with the sage leaves, and drizzle with olive oil.
  10. Bake for 45 minutes or until golden brown.

The start of the lasagne

Pasta:

Please refer to 30- minute pasta for the basic pasta making, just don’t slice the pasta into Tagliatella, leave it as large long sheets.
If using a pasta machine, after rolling out on #9 (thinnest setting) lay the pasta out on a floured surface.
Place sage, mint, basil and oregano leaves on 1/2 the pasta (use any leaves you have) and fold the pasta in half and run it through the machine again.

Stainglass Pasta
This gives a beautiful look to the pasta. If you are pressed for time, just do it for the final top pieces of pasta.There is also no need to cook the pasta before assembling the lasagne. I use to do this but now you have to juggle large, hot sheets of pasta. It works perfectly without cooking them first. They will cook in the oven with the sauces.

Ready for the oven

Tofu Lasagne

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3 comments to Lasagne alla Cacciatora (Hunter’s Lasagne)

  • It’s the free-range tofu you have to watch out for. Them little guys are quick!

    [Reply]

    Ward Reply:

    Actually Steve, This is free-range tofu.
    We don’t believe in buying any other kind. The cruelty that goes on behind closed doors with the regular tofu is … well just unspeakable.
    We encourage everyone to always buy free-range tofu, vegetables, chicken, beef, venison, ostrich, bison and pork. The taste is far better and you can sleep a lot easier at night too.

    [Reply]

  • Thanks, that was a great read I tried one from this lasagna recipes site before but it wasn’t so hot. I think I’ll try a different one tonight though!

    [Reply]

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