This is for a 6 serve - yummy 1c diced carrots, sliced mushrooms, diced pumpkin, sliced celery, broccoli florets & diced capsicum 1/2c fr peas 1/2c frozen corn 1 diced onion 1tsp crushed garlic 1 can tomatoes 500gr low cottage cheese 1c tomato paste 1TBSP basil cracked pepper (opt) 1/3c parmesan cheese + xtra 1/4c Microwave vegetables, except mushrooms on high 8 minutes - drain. Stir in mushrooms, garlic, pepper & tomatoes. Leave to side Combine cottage cheese, basil, 1/3c cheese & tomato paste Coat a lge dish & spread 1/2 of mixture over base. Top with lasgne sheets & spread remainder of mixture on top. Cover with 1/2 cottage cheese mixture Repeat Sprinkle xtra cheese over top. Cover with foil (sprayed to stop sticking) Bake 180 35 - 40 mins. Remove foil & cook further 5 - 10 mins until golden.
zappi,
Dec 8, 10:27pm
Here is one our family likes.Kids included.Its from the Sanitarium website.lots of good recipes there. 1 tablespoon oil 1 medium onion, chopped 1 stick celery, diced 1 teaspoon curry powder 1 carrot, grated 1 zucchini (courgette), grated 425g can brown lentils 425g can crushed tomatoes 140g tub tomato paste 1/4 teaspoon salt 1/2 x 250g packet fresh lasagne sheets
Sauce
40g margarine 3 tablespoons plain flour 3 cups low fat milk 1/2 cup grated low fat cheese 1/2 teaspoon salt The instructions to follow. Really yummy. Was nice straight away but better made ahead.
zappi,
Dec 8, 10:28pm
Heat oil in a large saucepan and sauté onion and celery until soft. Add curry powder and sauté a further minute. Add carrot, zucchini (courgette), brown lentils, tomatoes, tomato paste and salt. Bring mixture to the boil, then reduce heat and simmer for 5 minutes. Set aside. 2To make sauce, place margarine in a bowl and heat in the microwave for 1 minute or until melted. Stir through flour, then microwave a further minute. Gradually add milk and then microwave for 8 minutes, stirring every few minutes, until mixture boils and thickens. Add cheese and salt and microwave for 1 minute. 3To assemble line the base of a 20cm x 33cm ovenproof dish with lasagne sheets. Spread with half the lentil sauce, then half the white sauce. Repeat the layers, ending with the white sauce. Bake in a moderate oven, 180ºC, for 40 minutes. Serves 8.
bev00,
Dec 8, 10:37am
Lasagna makes a great Christmas feast for vegoes
bella430,
Dec 8, 11:46am
kassie48. is that 1 cup of EACH of carrots, mushrooms, pumpkin, celery, broccoli & capsicum! So 6 cups in total.!
roshu,
Dec 8, 10:16pm
Saute diced onion, garlic, courgette and capsicum then add tomato paste or some spoonfuls from a jar of your favourite thick tomato-based pasta sauce and a drained tin of brown lentils.(or two if you want to make it bigger) Make a thick cheese sauce. In a glass baking dish alternate layers of lentil/pasta sheets/cheese sauce ending with the sauce and some grated cheese then bake in a moderate oven for 40 minutes. The lentils make it more like savoury mince and it is enjoyed by carnivores as well.
firemansgirl,
Dec 8, 10:33pm
Ricotta and Silverbeet Lasagne
1kg silverbeet, trimmed3 eggs, beaten lightly 400g ricotta cheese¼ cup parmesan cheese (grated) 3 spring onions, finely chopped1½ cups pasta sauce 1 package chilled lasagne sheets1 cup grated cheese
Boil or steam silverbeet until just wilted. Drain. Squeeze as much liquid as possible from the silverbeet, then chop coarsely. In a bowl combine; egg, ricotta, parmesan and spring onion. Mix together then stir through the silverbeet. Spread half the pasta sauce over the base of a shallow, oiled baking dish. (Mine measures 34x 27cm) Cover with lasagne sheets trimmed to fit, then top with ⅓ of the silverbeet mixture. Repeat layering, ending with the top being a bare layer of the lasagne sheets. Top with the rest of the pasta sauce; sprinkle the cup of cheese over. Cover dish with foil and bake in moderate oven for 40 minutes. Remove foil and bake for a further 20 minutes or until nicely browned.
carlosjackal,
Dec 9, 11:36pm
VEGETABLE LASAGNE WITH ROASTED TOMATO SAUCE (Neil Perry’s) I made this a day or two after seeing Neil Perry make this on the most recent series of Masterchef Australia and it was delicious. I think the key to it's success is to use a very good quality olive oil.
Roast Capsicum •3 red capsicums, quartered and seeded •2 tablespoons pure olive oil •1 teaspoon thyme leaves •Salt and pepper to season
Roast tomato sauce •750g vine ripened tomatoes, quartered •40ml extra virgin olive oil •1 teaspoon sea salt •Freshly ground black pepper, to taste •1 small red onion, finely chopped •2 cloves garlic, peeled and finely chopped •1 tablespoon fresh oregano, finely chopped •1 teaspoon fresh marjoram, chopped
Assembly: •300g eggplant, cut into 5mm slices •5g sea-salt •olive oil •400g green zucchini, cut into 5mm slices •300g roasted capsicum (about 8 pieces) (see recipe above) •250g dried lasagne sheets •300g parmesan cheese sauce (see recipe above)
Method 1. Preheat oven to 220°C. 2. For the roast capsicum; Place capsicums and olive oil in a large bowl, season with thyme, salt and pepper. Place cut side down on a baking paper-lined oven tray and roast for 20-30 minutes or until blistered. Transfer to a bowl and cover tightly with cling film. Stand for 5 minutes to loosen skin. Peel and discard skin.
3. For parmesan cheese sauce; Melt butter in medium saucepan, stir in flour; cook stirring for 1 minute. Add salt and pepper and gradually add milk, whisk until slightly thickened. Remove from heat, cool slightly. Add parmesan and ricotta and mix through. 4. Stir in egg until combined. Season to taste. Cover with a round of baking paper so a skin doesn’t form.
5. Preheat oven to 140°C.
6. For roast tomato sauce; place quartered tomatoes, skin side down in a roasting pan, drizzle with 20ml olive oil and scatter with oregano, margoram, salt and pepper. Slow roast for 1½-2 hours or until slightly dehydrated. Cool slightly.
7. Heat remaining 20ml olive oil in a saucepan; add onion, garlic and a pinch of salt and cook over low heat for 10-15 minutes or until onion is translucent.
8. Chop tomatoes into 5mm dice, add to onion mixture with any juices and cook over medium heat until sauce is slightly thickened. If too thick add a little water; pass through a moulis or sieve to remove skin and seeds. Check seasoning and consistency, add a little extra olive oil and some pepper if desired.
9. Place eggplant in a colander, toss with 5g sea salt and stand over a bowl to drain for 30 minutes. Rinse under cold water and pat dry. Brush both sides with a little olive oil and sear in a hot frying pan 1-2 minutes each side or until golden and tender. Remove to a board.
10. Brush zucchini with a little olive oil and sear on both sides in the hot pan until zucchini is golden and tender. Remove to board and trim vegetables to fit dish.
11. Bring a saucepan of water to the boil and cook lasagne sheets to almost al dente. Refresh in iced water and drain well. Cut pasta sheets into rectangles to fit dish.
12. Lightly grease four 2-cup capacity (12x8cm ceramic dishes) with a little olive oil, line base and 2 long sides with a sheet of baking paper extending 3cm above both long sides.
13. To assemble: place a piece of eggplant in the base of prepared dish, followed by a piece of pasta. Spread with parmesan cheese sauce, then top with a piece of roasted capsicum, then top with about 2 strips of zucchini, then a piece of roasted capsicum, followed by another pasta sheet, then parmesan cheese sauce and finally place another 2 strips of zucchini. Fold baking paper over and cover with foil.
14. Repeat this process with the remai
carlosjackal,
Dec 9, 11:36pm
VEGETABLE LASAGNE WITH ROASTED TOMATO SAUCE (Neil Perry’s) I made this a day or two after seeing Neil Perry make this on the most recent series of Masterchef Australia and it was delicious. I think the key to it's success is to use a very good quality olive oil.
Roast Capsicum •3 red capsicums, quartered and seeded •2 tablespoons pure olive oil •1 teaspoon thyme leaves •Salt and pepper to season
Roast tomato sauce •750g vine ripened tomatoes, quartered •40ml extra virgin olive oil •1 teaspoon sea salt •Freshly ground black pepper, to taste •1 small red onion, finely chopped •2 cloves garlic, peeled and finely chopped •1 tablespoon fresh oregano, finely chopped •1 teaspoon fresh marjoram, chopped
Assembly: •300g eggplant, cut into 5mm slices •5g sea-salt •olive oil •400g green zucchini, cut into 5mm slices •300g roasted capsicum (about 8 pieces) (see recipe above) •250g dried lasagne sheets •300g parmesan cheese sauce (see recipe above)
Method 1. Preheat oven to 220°C. 2. For the roast capsicum; Place capsicums and olive oil in a large bowl, season with thyme, salt and pepper. Place cut side down on a baking paper-lined oven tray and roast for 20-30 minutes or until blistered. Transfer to a bowl and cover tightly with cling film. Stand for 5 minutes to loosen skin. Peel and discard skin.
3. For parmesan cheese sauce; Melt butter in medium saucepan, stir in flour; cook stirring for 1 minute. Add salt and pepper and gradually add milk, whisk until slightly thickened. Remove from heat, cool slightly. Add parmesan and ricotta and mix through. 4. Stir in egg until combined. Season to taste. Cover with a round of baking paper so a skin doesn’t form.
5. Preheat oven to 140°C.
6. For roast tomato sauce; place quartered tomatoes, skin side down in a roasting pan, drizzle with 20ml olive oil and scatter with oregano, margoram, salt and pepper. Slow roast for 1½-2 hours or until slightly dehydrated. Cool slightly.
7. Heat remaining 20ml olive oil in a saucepan; add onion, garlic and a pinch of salt and cook over low heat for 10-15 minutes or until onion is translucent.
8. Chop tomatoes into 5mm dice, add to onion mixture with any juices and cook over medium heat until sauce is slightly thickened. If too thick add a little water; pass through a moulis or sieve to remove skin and seeds. Check seasoning and consistency, add a little extra olive oil and some pepper if desired.
9. Place eggplant in a colander, toss with 5g sea salt and stand over a bowl to drain for 30 minutes. Rinse under cold water and pat dry. Brush both sides with a little olive oil and sear in a hot frying pan 1-2 minutes each side or until golden and tender. Remove to a board.
10. Brush zucchini with a little olive oil and sear on both sides in the hot pan until zucchini is golden and tender. Remove to board and trim vegetables to fit dish.
11. Bring a saucepan of water to the boil and cook lasagne sheets to almost al dente. Refresh in iced water and drain well. Cut pasta sheets into rectangles to fit dish.
12. Lightly grease four 2-cup capacity (12x8cm ceramic dishes) with a little olive oil, line base and 2 long sides with a sheet of baking paper extending 3cm above both long sides.
13. To assemble: place a piece of eggplant in the base of prepared dish, followed by a piece of pasta. Spread with parmesan cheese sauce, then top with a piece of roasted capsicum, then top with about 2 strips of zucchini, then a piece of roasted capsicum, followed by another pasta sheet, then parmesan cheese sauce and finally place another 2 strips of zucchini. Fold baking paper over and cover with foil.
14. Repeat this process with the remaining lasagne and bake at 180'C for 20 mins.
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