Seaweed is highly nutritious and tasty as this kelp recipe will show, and something that we need to be eating daily as it is anti-inflammatory, anti-viral and some say even anti-cancer.
Kelp (Laminaria digitata) also known as oarweed or tangle, and in Japan as Kombu, is one of the most delicious and easy to recognise seaweeds. You’ll find it at low tide at the extreme lower part of the shore.
Kelp is very high in iron and iodine, bromine, phosphorus, boron and zinc. It also contains protein, sugar, starch, fat, vitamin A, B1, B12, vitamin C, calcium, magnesium to name a few.
Kelp Lasagne Recipe: Ingredients
- 1 large aubergine
- 1 large courgette
- 8 lasagne sized strips of dried kelp
- 4 garlic cloves (chopped)
- 500g chopped tomatoes
- Fresh oregano, basil and thyme (chopped)
- 3tbsp of water
- 2 tbsp of olive oil
- 100g butter
- 80g plain flour
- 500ml milk
- 150g cheddar cheese
- salt & pepper
Kelp Lasagne Recipe: Suggested Instructions
- Soak kelp in warm water for 30 minutes while preparing other ingredients. When ready drain and pat dry.
- Chop aubergine and courgette into 1cm cubes, then place in a frying pan over a high heat and fry briefly in 3tbs of water.
- Remove the vegetables from the pan and set aside. Now add the olive oil and fresh garlic and tomatoes, along with the herbs, salt and pepper, and fry until cooked down and soft, then add the vegetables back to the pan and cook for 3 minutes.
- To make the white sauce; melt the butter in a pan and stir in the flour. Cook for 3 minutes stirring continuously. Slowly add the milk stirring all the time to make a thick sauce, then cook for 3 minutes.
- Grate cheese into the sauce, saving some for topping.
- Preheat an oven to 180C. In a large oven dish, layer some of the vegetable mix, then some kelp sheets and white sauce, and repeat until all the vegetable mix, kelp and white sauce has been used up.
- Finish with white sauce on top and then add the last bits of grated cheese, and some sliced tomato. Bake for 30 minutes.
Serves: 3 people