September 5 2024
Calvary John James dishes up the “best lasagne"
Traditionally hospital food doesn’t receive high praise. However, the team at Calvary John James Hospital in Canberra is determined to change the narrative.
“Some of the best lasagne I’ve ever had” – Courts, Canberra’s 104.7FM.
The vegetarian lasagne served up by the Calvary John James’ catering team comes strongly recommended, even receiving a notable mention on air by Canberra radio’s 104.7 breakfast host, Courts, who said she enjoyed it so much, she went back for seconds.
“The recipe was drafted with the help of our previous hospitality manager, Wayne De La Mezzo. Wayne sadly passed away last year so the lasagne is a bit of a legacy for him. It is really lovely that it is getting this level of appreciation from our patient and visitors,” Calvary John James Hospitality Services Manager, Joshan Purahoo, said.
“Each element of the vegetarian lasagne is made in house. A lot of people tend to make the traditional meat lasagne when they’re cooking at home, so I think a lot of our patients love the vegetarian version because it’s something different.”
Calvary John James Head Chef, Jaspreet Singh, said the secret to the lasagne’s success and the menu offered by the catering team at Calvary John James was the fresh, local produce and the friendly staff who served the meals.
“We use fresh and local produce, which our patients really appreciate. But it is also all about customer service. The team love being able to go into a patient’s room and bring a smile to their face,” Mr Singh said.
“We’ve receive a lot of really positive feedback about our dishes and that means a lot to us.”
Calvary John James’ Vegetable Lasagne and Radish Salad Recipe
Allergies: egg, gluten, milk, soy, and wheat
Serves 12
500g pumpkin, thinly sliced
2 medium eggplants, thinly sliced
1 large red capsicum, thinly sliced
250g lasagna sheets
400g shredded tasty cheese
1 tablesoon olive oil
1 brown onion, diced
2 garlic cloves, crushed
1 tablespoon dried mixed herbs
1 400ml tin diced tomatoes
Or 250ml pre-made Napolitana sauce
50g unsalted butter
Quarter cup plain flour
625ml milk
125g frozen spinach
Or 250ml pre-made bechamel sauce
75g of rocket
175g red onion, thinly sliced
70g fresh radish, thinly sliced
10ml olive oil
Salt and Pepper
Method
- Preheat oven to 180 degrees
- Place sliced eggplant, capsicum and pumpkin on a lined baking tray, drizzle with oil and bake for 20 minutes
Prepare Napolitana sauce
1. Heat olive oil in a medium sauce pan, saute onion and garlic
2. Add dried mixed herbs and tinned tomatoes
3. Simmer for 10 minutes
Prepare bechamel sauce
1. Melt butter in a medium saucepan
2. Add flour to make a roux and cook over a low heat for 2 minutes
3. Add milk 100ml at a time whisking until thick
- Prepare a large oven-proof baking tray and layer lasagne.Top with one-third vegetables, one-third Napolitana sauce, one-third bechamel sauce, and 100g grated cheese. Arrange lasagna sheet over mixture. Top with half of the remaining vegetables, half the napolitana sauce, one-third bechamel sauce and 100g grated cheese. Repeat with lasagna sheet, remaining vegetables, remaining Napolitana sauce and half of the remaining bechamel sauce and1 00g grated cheese.
- Arrange remaining lasagna sheets over mixture, mix remaining bechamel sauce with spinach and spread over lasagne. Sprinkle evenly with remaining cheese.
- Bake at 180 degrees for 30 minutes.
- Prepare salad in a large bowl and toss with oil.
- Serve lasagne and salad.
