Differences between revisions 1 and 2
Revision 1 as of 2020-11-21 18:12:30
Size: 980
Editor: DesmondRivet
Comment:
Revision 2 as of 2020-11-21 18:12:40
Size: 989
Editor: DesmondRivet
Comment:
Deletions are marked like this. Additions are marked like this.
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* Cut 1 aubergine into 1cm cubes, put in a colander, sprinkle with salt.  Stand 30 mins.  Rinse then dry.
* Fry 1 chopped onion, 1 crushed garlic clove and 1 sliced celery stalk in 2 tbsp olive oil for 5 mins.
* Add 1 seeded and diced green pepper, 2 diced courgettes, 2 diced carrots and the aubergine and fry for 5 minutes.
* Stir in a 400g can of tomatoes, 300ml vegetable stock, 3 tbsp chopped basil, salt and pepper, cover and simmer for 30 minutes.
* Blend 1 tbsp cornflour with 1 tsp cold water, stir in and cook for 3 minutes.
* Spoon a quarter of the vegetable sauce in a 1.2 litre ovenproof dish.
* Grate 175g vegetarian cheddar, sprinkle 25g over sauce and cover with 4 sheets of lasagne.  Repeat twice, spoon over rest of sauce.
* Mix 450ml Greek yogurt with 1 tbsp chopped basil, 1 beaten egg, 25g of the grated cheese, and season.  Spread over the top, scatter over 50g lightly toasted pine nuts and rest of cheese.
* Bake at 200C/400F for 45 minutes.
 * Cut 1 aubergine into 1cm cubes, put in a colander, sprinkle with salt.  Stand 30 mins.  Rinse then dry.
 * Fry 1 chopped onion, 1 crushed garlic clove and 1 sliced celery stalk in 2 tbsp olive oil for 5 mins.
 * Add 1 seeded and diced green pepper, 2 diced courgettes, 2 diced carrots and the aubergine and fry for 5 minutes.
 * Stir in a 400g can of tomatoes, 300ml vegetable stock, 3 tbsp chopped basil, salt and pepper, cover and simmer for 30 minutes.
 * Blend 1 tbsp cornflour with 1 tsp cold water, stir in and cook for 3 minutes.
 * Spoon a quarter of the vegetable sauce in a 1.2 litre ovenproof dish.
 * Grate 175g vegetarian cheddar, sprinkle 25g over sauce and cover with 4 sheets of lasagne.  Repeat twice, spoon over rest of sauce.
 * Mix 450ml Greek yogurt with 1 tbsp chopped basil, 1 beaten egg, 25g of the grated cheese, and season.  Spread over the top, scatter over 50g lightly toasted pine nuts and rest of cheese.
 * Bake at 200C/400F for 45 minutes.
  • Cut 1 aubergine into 1cm cubes, put in a colander, sprinkle with salt.  Stand 30 mins.  Rinse then dry.
  • Fry 1 chopped onion, 1 crushed garlic clove and 1 sliced celery stalk in 2 tbsp olive oil for 5 mins.
  • Add 1 seeded and diced green pepper, 2 diced courgettes, 2 diced carrots and the aubergine and fry for 5 minutes.
  • Stir in a 400g can of tomatoes, 300ml vegetable stock, 3 tbsp chopped basil, salt and pepper, cover and simmer for 30 minutes.
  • Blend 1 tbsp cornflour with 1 tsp cold water, stir in and cook for 3 minutes.
  • Spoon a quarter of the vegetable sauce in a 1.2 litre ovenproof dish.
  • Grate 175g vegetarian cheddar, sprinkle 25g over sauce and cover with 4 sheets of lasagne.  Repeat twice, spoon over rest of sauce.
  • Mix 450ml Greek yogurt with 1 tbsp chopped basil, 1 beaten egg, 25g of the grated cheese, and season.  Spread over the top, scatter over 50g lightly toasted pine nuts and rest of cheese.
  • Bake at 200C/400F for 45 minutes.

JennifersLasagna (last edited 2020-11-21 18:12:40 by DesmondRivet)