Saturday, September 13, 2008



Try this favourite vegetarian recipe of vegetables for roasting, apart from the traditional ones of course, are aubergines, peppers, courgettes, tomatoes, onions, fennel, garlic and shallots. All sorts of lasagne are available these days. Try and make the Tomato Sauce the day before as it improves with age.

  • 12 sheets of lasagne, precooked in boiling water, then drained
  • sliced tomatoes, to garnish
Milanese Tomato Sauce:
  • ½tbsp/23ml olive oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 1 green pepper, cored, deseeded and diced
  • 4oz/125g field mushrooms (porcini if possible), chopped
  • 8 basil leaves, torn into pieces
  • 2 tsp dried oregano
  • 1 bay leaf
  • 6floz/175g full-bodied vegetarian red wine
  • 2 tbsp tomato purée
  • 14oz/2 x 425g cans chopped tomatoes
  • 8oz/250g fresh tomatoes, skinned, deseeded and chopped
  • 2tbsp/30ml extra virgin olive oil
  • 1 large aubergine, quartered
  • 2 large courgettes, quartered
  • 1 large red pepper, cored, deseeded and quartered
  • 1 large yellow pepper cored, deseeded and quartered
  • 1 fennel bulb, quartered
  • 4 shallots or small onions, halved
  • 1 tbsp dried thyme or similar herb
  • fine sea salt and freshly ground black pepper
Cheese Sauce:

  • 1¼pints/750ml milk
  • 3oz/75g butter
  • 2oz/50g unbleached plain white flour
  • 1 free-range egg yolk (optional)
  • 2oz/50g vegetarian Gorgonzola, Dolcelatte or Stilton cheese, grated
  • 2oz/50g mature vegetarian Cheddar cheese, grated
  • 2oz/50g vegetarian Mozzarella cheese, grated
  • ½ tsp cayenne pepper
  • 2tbsp/30ml soured cream (optional)
  • fine sea salt and freshly ground black pepper


1. Make the tomato sauce well in advance. Heat the oil in a pan, sautée the onion until soft then add the rest of the vegetables and herbs and cook for a further 5 minutes.Add the wine and cook gently to reduce by half.Stir in the tomato puree quickly followed hy the canned and fresh
Bring to the boil then gently simmer for at least 1 hour (2 hours would be better).
Set the sauce aside to cool, then refrigerate.
2. The filling is simple to make. Brush a baking sheet with olive oil; brush each piece of vegetable
with oil and arrange on the baking sheet. Season with dried herbs, salt and pepper.
Roast in a pre-heated oven, 200°C/400°F/Gas Mark 6, until cooked, about 40-60 minutes. Set aside to cool. When cool, you may wish to cut the vegetables further.
3. Make the cheese sauce by warming the milk in a large heavy saucepan. Melt the butter in another saucepan, add the flour and cook for a few minutes without letting it colour.
Then gradually add the warmed milk, stirring constantly to keep the mixture smooth.
When all the milk has been added let the sauce simmer very gently for about 10 minutes.
Stir in the egg yolk, if using, cheeses and seasoning and remove from the heat.
Add the soured cream and adjust the seasoning, it necessary.
4. To assemble the lasagne, brush the bottom of a 3 litre (5 pint) ovenproof dish generously with olive oil.Place 4 sheets of lasagne on the bottom of the dish and top with half of the tomato sauce, half of the roasted vegetables and one-third of the cheese sauce. Top this with 4 more sheets of lasagne and repeat the process until you have one-third of the cheese sauce left, with which to top the remaining layer of lasagne.Garnish with the tomato slices.

5. Place in a preheated oven, 180°C/350°F/Gas mark 4 and bake for about 45-55 minutes, or until the top is golden. Allow the lasagne to stand for 10 minutes betore serving with the Grilled Salad and Swiss Chard. And this fantastic vegetarian recipe of roasted lasagne is ready for a great feasts...nice taste indeed ! Enjoy it with friends !

Another great recipe : Chipotle-spiced-shrimp



Another amazing vegetarian recipe to try...the lasagne with chestnut and peppers...nice !
  • 30ml/2tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, crushed
  • 100g/4oz mushrooms, chopped
  • ½ red pepper, finely diced
  • ½ green pepper, finely diced
  • 175g/6oz cooked chestnuts (canned or vacuum packed), mashed
  • 15ml/1tbsp tomato puree
  • 2tsp fresh herbs e.g. marjoram or oregano, finely chopped
  • to taste salt and pepper
  • a little red wine (or vegetable stock)
  • 6-8 sheets spinach lasagne
  • 50g/2oz butter
  • 50g/2oz plain white flour
  • 450g/ ¾ pint milk
  • 100g/4oz vegetarian cheddar cheese, grated
1. Preheat the oven to 190C/375F/gas 5.
2. Heat the oil in a medium sized saucepan and fry the onion for 2 minutes. Add the garlic and saute for 1 minute. Add the chopped mushrooms and peppers and saute for several minutes.
3. Stir in the mashed chestnuts, tomato puree and herbs. Add a little stock or red wine, but don’t make the mixture too runny. Season to taste and simmer for 2 minutes. Allow to cool.
4. Put half the chestnut mixture in the bottom of a rectangular ovenproof dish. Cover with pieces of lasagne making sure they do not overlap. Repeat the layers.
5. Make a cheese sauce, season to taste, add a little freshly grated nutmeg if desired and pour over the top of the final layer of lasagne. Bake in the preheated oven for about 40-45 minutes
until the lasagne has cooked and the sauce is golden brown on top. The vegetarian recipe of lasagne is ready to serve...have a nice feasts ! Enjoy it !

Try this other great recipes : Yogurt-Almond-Ice-Cream

Cheese & Onion Bread Bake

Another great vegetarian recipe to try....the classic cheese and onion bread cake ! Great one !
  • 1tbsp corn oil
  • 1 large onion, finely chopped
  • ½tsp thyme
  • 4½oz / 125g reduced-fat vegetarian Cheddar cheese, grated
  • 3oz/75g vegetarian parmesan cheese, grated
  • 1dsp freshly chopped chives
  • 8 medium slices of wholemeal bread, crusts removed
  • 3 medium free-range eggs
  • 18floz/500ml skimmed milk
  • black pepper
1. Preheat the oven to 100°C/375°F/Gas mark 5 and brush an oblong baking dish with a little oil.
2. Heat the remaining oil in a frying pan and fry the onions with the thyme over a gentle heat, stirring occasionally, for 15-20 minutes until very soft and just turning golden. Mix the cheeses and the chives in a small bowl.
3. Put 4 slices of bread on the bottom of the prepared dish ensuring that they fit exactly.
4. Cover with the onion mixture and half the cheese mixture. Put the other slices of bread over and cover with the remaining cheese.
5. Whisk the eggs and milk together in a bowl and season with pepper. Pour this over the bread and cheese mixture.
6. Bake for 30 minutes, or until puffed up and golden....hmmm..what an amazing recipe to try..great and delicious...Enjoy it !

Try this other great recipe : Warm-Chocolate-souffles


Try this vegetarian baked mushrooms with spinach brie and walnuts..great combination !
  • 4 field or portabello mushrooms, wiped and stalks removed
  • 45ml/3tbsp olive oil
  • 225g/8oz baby leaf spinach
  • 40g/1 ½ oz walnuts, chopped
  • 100g/4oz vegetarian Brie (or Blue Stilton), cut into small pieces
  • to taste salt and black pepper
  • to serve mixed salad leaves and cherry tomatoes (halved)

1. Heat the oil in a frying pan and fry the mushrooms on both sides until tender. Remove and place in a greased ovenproof dish in a single layer.
2. Wash the spinach and cook quickly in the water remaining on the leaves until wilted. Drain well and use to top each of the mushrooms.
3. Mix the walnuts and Brie together in a bowl and season well. Top the mushrooms with the mixture and place in a preheated oven (190/375/Gas 5) or under the grill and cook until the cheese is bubbling and golden.
4. Serve on a bed of mixed salad leaves and garnish with cherry tomatoes.
Note- to make a vegan version, substitute 100g/4oz Swedish Soft (plain or garlic and herb).
And the vegetarian baked mushroom is ready to serve...great taste of baked mushrooms! Enjoy !

Try this other great recipe : Vanilla-poached-peaches

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