not just for vegetarians (Vegetables)

Member Name: memelalou

Product:	Vegetables
Date:	14/02/09 (107 review reads)
Rating:

Advantages: taste, nutrious and did i mention taste

Disadvantages: you can't please everyone

Vegetarian lasagne
Lasagne is a really easy and simple dish, I know some people usually avoid this when trying to eat healthy but my recipe is packed with vegetables, and is really tasty, so you might just get the fussiest of children{and adults} to eat it and get their 5 a day.

Oven proof lasagne dish

One standard pack of dry lasagne sheets
5 large red onions
4 Courgettes
250g chestnut mushrooms
300g baby button mushrooms
250g cherry tomatoes
2 tins of chopped tomatoes
2 cloves garlic
710g jar of white lasagna sauce {sorry can't make my own without it tasting burnt and ruining a pan}
100g mozzarella
Dried Italian herb seasoning
Salt
Black pepper
Olive oil

* Peel and chop your red onion into chunky wedges. Lightly soften the onion in a little oil in a frying pan, transfer into a large bowl.
* Leaving the baby button mushrooms whole. Half or quarter {depending on size} the chestnut mushrooms, again lightly fry and transfer into the same bowl as the onions.
* Take the ends of the Courgettes and cut into one cm slices, {again} lightly fry till lightly brown on both sides. If your Courgettes are wet dry between a clean tea towel or muslin. Transfer into the bowl.
* If needed add more oil to the pan and add the whole cherry tomatoes, fry for a couple of minutes, before adding two crushed cloves of garlic and the chopped tomatoes. Season this sauce base with salt and pepper and 2 tea spoons of the dried Italian seasoning.
* Add the mushrooms, onion and Courgettes to the sauce and simmer for 8 minutes.
* Now to layer the lasagna. Make the first layer using the chunky vegetable sauce, and then the dried lasagna sheets, then the white sauce, layer this until the top of the dish making sure the last layer is the white sauce.
* Tear small pieces of the mozzarella onto the top of the lasagna.
* Put the lasagna onto the middle shelf of the oven at 200oc for 30-45 minutes and the top is crispy and golden brown.




Next recipe is for a French bread 'pizza'.

Finely sliced red onions
Sliced beef tomatoes
Goat's cheese
French stick
Butter
Salt
Black pepper

* Fry the red onions in a little butter, season with salt and pepper, till soften and very lightly brown.
* Slice the French stick through the middle and into large wedges {however big you want, this is for an individual pizza but you could do the whole stick, if it fits in your oven and people could slice of what they wanted to eat}.
* Smother the bottom of the bread with the onions and add sliced beef tomatoes with thinly sliced goat's cheese to top.
* Cook in the oven until the base is crisp and the cheese melted.
* Serve with crisp green salad and a huge glass of red wine.



Last recipe is a colcannon, my very favorite comfort food.
I use my leftover mashed potatoes for this, so quantities needed vary.

Mashed potatoes {either made fresh or leftover warmed through in the microwave}
Spring onions finely sliced
Green cabbage {I use Savoy} finely shredded.
Butter
Salt
Pepper

Fry the cabbage in a frying pan or wok using a little butter for around 4-5 minutes till its tender. Add the spring onions to the pan and cook for another minute or two.
Add the cabbage and spring onion to the warm mashed potato and combine. Seasoning to taste.
Serve with a knob of butter in the middle.

Summary: enjoy