Hey everyone, Hope you’re all doing ok. This past couple of weeks haven’t been the best, last Monday my mum was admitted to hospital and spent four days in there, which was not great as my dad and I couldn’t visit her because of the measures the hospital had in place, and her phone didn’t have any charge and she didn’t have a charger so we couldn’t talk to her for days, it wasn’t pleasant. For the entire week I had to go to work with my dad as they didn’t want to leave me on my own as I’m unwell myself and I unfortunately need someone with me, that was pretty fun, his customers were really nice to me but I did suffer because of it with my back and legs but I’m getting better!
So I apologise for no post last week, but I’m hoping this recipe might suffice.
Vegetarian Lasagne
Ingredients:
- 2 tbsp oil
- 1 onion, sliced
- 1 garlic clove, sliced
- 1 aubergine, cut into chunks
- 1 red pepper
- 8 plum tomatoes, halved
- 350ml passata
- 200g ready-cooked lasagne sheets
- 6 tbsp half-fat crème fraîche
- 2 tbsp grated parmesan (or vegetarian alternative)
Method:
Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.
Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.
Enjoy with some Garlic Bread or a Salad or both!
I hope you enjoy the rest of your week and I will see you next time!
Peytons View 