The Story of A Delicious Tradition And How To Make It Yourself: The Enduro Lasagna

The Enduro Lasagna started, as the name might suggest, during the most prestigious event of endurance racing: the 24 Hours of Le Mans. However, the reason why is only marginally related to it.

When you sit down and decide to make a lasagna you already know that it is going to take time, despite its simplicity, it is one of the more time consuming dishes one can create. This is why I decided to make a vegetarian lasagna during the 24 Hours of Le Mans.

It was already a day that had been shuffled free for watching Le Mans, and so I would be able to take the time. Then as the next race of the season rolled on, I kinda fancied another lasagna, and so I shoveled it into me at the start of the 6h of Silverstone and so a new and delicious tradition had been born.

So far, I have created an Enduro Lasagna on the day of each enduro race. Then I decided that its deliciousness was too great to not share it with the world.

What You Need: 

• lasagna sheets
• 2 tbs olive oil 
• 1 piece of mozzarella 
• 150g Parmesan cheese 

... and for the filling you'll need: 

• 320g courgettes
• 500g ricotta 
• 350g broccoli florets 
• chili powder 
• 3 red onions 
• 2 pieces of mozzarella 
• salt
• pepper

Even though I know that it is considered a sin to use pre-pared things, I always use it for the tomato sauce. 

For prepping you need a bit more than 30 minutes. Meanwhile the full cook time is over an hour. All in all the Enduro lasagna takes less than two hours until it is finished. Even though, you need to let it chill for a bit before you can dig your fork into it.

Let's Get Cooking! 

Assuming that you already created or bought your tomato sauce we can get right to making the filling! Don't forget to pre-heat the oven to about 175°C.

Firstly, chop the red onions, and the courgettes. Then you remove the stem from the broccoli florets. Proceed to cook the courgettes and onions in oil while adding the chili powder to your liking. Wait until the courgettes are soft before adding the broccoli florets. Then roast everything for a few minutes.

Afterwards let it cool for a bit. Once it has cooled down, add the ricotta, two pieces of mozzarella and a bit of Parmesan cheese. Then season it with salz and pepper.

One of the last steps is to grease the baking dish with olive oil. Then you start to build layers by placing the lasagna sheets at the bottom, adding a bit of the filling and pour part of the tomato sauce over it. You can build as many layers as you want or as your dish takes. I prefer to double layer the bottom and the top.

Place the dish into the oven, and bake it for 45 minutes at 175°C. After that, sprinkle the top with the remaining Parmesan cheese and add the remaining mozzarella.  Let it bake for 15 more minutes at 200°C.

After this turn off the oven and let the lasagna simmer with the door open for an inch for about 10 minutes. Then it is time to enjoy a delicious meal!