Vegetable Lasagne

And here directly the first recipe!

We are not religious but follow the tradition of not eating meat on Good Friday. This is not a problem as we try to eat meatless at least once a week anyway. Usually, on this day we would eat fish, but we had invited guests who are not fish fans. So I went with my old stand-by, vegetable lasagne.

There is no real recipe.

First I sauté a chopped onion in olive oil. Then I make a thick white sauce and for the liquid use half low-sodium vegetable broth and half skim milk. When it starts thickening up, I added some purchased Béchamel sauce, to thicken it up and add a little flavour. For veg, you can use whatever you want. I used broccoli (frozen, I cooked it first), fresh celery, fresh red and green bell peppers, and a can each of peas, diced carrots and corn. Cauliflower would also be good, I think.

I made a huge portion. So huge, that my biggest post was nearly not big enough!




Preheat oven to 400°F. Put a layer of sauce in the dish, then lasagne noodles (I only use the non-cook kind). Then layer until pan is full. You could cover the top with grated cheese, we choose not to. Bake for 30 minutes. I baked my large pan full about 45 minutes because it was so big.

This was far more than needed for one lasagne, even in my biggest baking pan for 4 healthy appetites. I also made and baked a small lasagne for the two of us later and had a Tupperware container full of sauce. Both of these will go into the freezer. The sauce can be served over noodles, or for a pot pie (which I cover with cornbread instead of pie crust).


Comments

Post a Comment

Popular posts from this blog

Turkey Taco Bowls

  Turkey Taco Bowl I am always on the lookout for new recipes using ground turkey. We usually just make “Frikadellen”, which are somewhere between a meatball (virtually unknown here) and hamburgers. In other words, meat patties. Sometimes we make them hamurger size, sometimes smaller, which are handy as quick snacks. Anyway, when I saw this one, it really struck a chord with me. I think Norbert was a bit suspicious of it at first, but afterwards both he and Lucas agreed it was a keeper. 1 lb (500 g) ground turkey 1 onion, diced 1 red bell pepper, diced 1 cup corn kernels 1 can black or kidney beans, drained and rinsed Taco seasoning 2 cups cooked rice Heat a bit of oil and put a bit of seasoning in it. (This makes a big difference!) Saute the meat until done, adding seasoning to the meat as it cooks. Then add the onion and bell pepper, and saute until soft. Stir in corn, beans and more seasoning if desired. Cook 2-3 minutes until heated through. Put rice in bowls, then top with tur...
Read more

Barley Vegetable Casserole

We try to eat meatless at least once a week. We like this one, not only delicious but also very easy to make. 2/3 cup (125 g) uncooked barley (not quick cooking) ¼ cup (75 ml) vegetable broth 4 cups (@400 g) mixed frozen vegetables ½ tsp garlic powder ¼ tsp black pepper 2 cups (500 ml) vegetable broth ½ tsp butter ½ tsp salt Preheat oven to 350°F/175°C. Lightly grease a 1.5 quart (1.5 liter) casserole. Place barley and the ¼ cup (75 ml) vegetable broth in a medium nonstick skillet over medium heat. Heat for 3 minutes or until lightly browned, stirring frequently. Transfer to prepared casserole. Put vegetables, garlic, pepper, and 2 cups (500 ml) broth into casserole. Mix well. Cover and bake 50 minutes, or until barley is tender and most of liquid is absorbed. Stir several times during baking. If needed, leave uncovered the last 10 minutes so that the liquid is absorbed. Stir in butter and salt. Let stand 5 minutes before serving. NOTE...
Read more
Image
 Cajun Pork Chops and Wild Rice I found this recipe the other day and knew we had to try it. It turned out even better than expected. I mus also say it tastes a lot better than it photographs! Serve with a green salad, 2 cups cooked wild rice 2 pork chops Vegetable or olive oil Cajun seasoning Chopped celery (optional) Chopped bell pepper Chopped onion 2 beef bullion cubes or 2 tsp beef bullion powder 1/3 cup heavy cream (or water) Cook rice and set aside. Season chops with Cajun seasoning. Heat oil and sprinkle a little seasoning on the oil Brown chops on both sides, remove, and set aside. Add more oil and saute vegetables. Crush the bullion cubes and sprinkle over the vegetables,  or strew the powdered broth over them. Season with Cajun seasoning, and stir. Saute until vegetables are soft. Spread rice on the bottom of an 8x8inch/20x20cm baking dish. Place chops on top. Spoon vegetables on top of chops. Pour cream (or water) around the edges. Cover tightly with aluminum foil....
Read more