In an attempt to document my eating habits and slow descent into madness (possible vegetarianism) I’m going to post veggie things I cook which I think are better than the meaty versions. This was yesterday’s dinner, it took about 40 mins to do the prep and 40 mins to cook. There’s quite a lot of cheese in it but it’s still lighter than the red meat version (and therefore you can eat more of it, so i like it more).
- approx 150g mushrooms, sliced
- 1/2 onion, finely chopped
- 1 clove garlic, finely chopped
- 3 large ripe tomatoes, diced
- 1 sachet of veg stock
- about 10 olives, quartered
- brown sugar
- salt & pepper
- 1 tablespoon olive oil
- 2 table spoons of cornflour
- 1 handful grated mature cheddar
- 2 1/2 cups milk
- teaspoon of butter
Melt the butter in a saucepan, add the cornflower and make a lump-less paste. Pour in the milk and whisk it constantly over a medium heat. Once it reaches boiling point it will thicken, then you can remove it from the heat and whisk in the cheese.
Constructing the lasagne:
- Lasagne sheets
- handful of grated mozarella
- handful grated mature cheddar
- white & red sauces
- thinly sliced cougette
In a suitable dish put a layer of the red sauce, a layer of lasagne sheet, a layer of white sauce, a layer of cougette, a layer of lasagne sheet and repeat until you run out of ingredients. Finish with a layer of lasagne sheet and top with the grated cheeses. Bake at 180 degrees celsius for 40 mins.
I ate one portion, froze 1 portion, took 1 portion to work today for lunch and distributed 1 portion to my parents, so I think this recipe serves about 4 people, maybe more with a big side salad and bread.