Recipe Mama

Sneaky Vege Lasagne March 2, 2011

Ingredients:
Milk
Flour
500g mince
1 tin lentils, drained, rinsed
1 small onion, finely chopped
Finely sliced mushroom
1 zucchini, grated
2 carrots, grated
2 cloves garlic, finely chopped
2 tins crushed tomatoes
Parmesan cheese
Pasta Sheets (Home made or bought)
grated tasty cheese
herbs (Fresh if possible – eg basil, oregano, chives, parsley)
1/2 tsp curry powder
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
2 tablespoons tomato paste
1 heaped tablespoon cornflour
1 heaped tablespoon gravy powder
Lasagne sheets

Method:
1). Brown the mince and onion, then add the garlic and mushroom. When the garlic has cooked, pour in the tomato, herbs, spices, carrot, lentils and zucchini and allow to simmer for about 15 mins. Mix together the cornflour and gravy powder with about half a cup of water, and pour this into the mince mixture, and stir until it thickens.
2). In another saucepan, add the milk – or use a few tablespoons of milk powder with water (I don’t know how much, maybe 4-5 cups?) to about 1/2c flour and stir well to make a white sauce. Bring to the boil to thicken. If it’s not thick enough, add more flour (mixed with a little water, then pour that in), or if it’s too thick, add more milk or water. Add a sprinkle of nutmeg, Salt and pepper, and Parmesan cheese to taste (About 3 tablespoons of powdered/dried stuff). When thickened, leave to cool slightly.
3). Get your lasagne dish (Any flat casserole dish or baking pan will do), and make a layer of meat sauce, then a layer of white sauce, then place your pasta sheets on top to form another layer. Repeat until you run out of ingredients, or your pan is full.
4). Make sure the final layer is a white sauce one. Cover with aluminium foil.
5). Place this into a hot oven to bake for about 45 mins. Remove the foil and scatter grated cheese on top, then return to the oven for about 5 mins to let the cheese melt (I normally turn the oven off and let the residual heat do it)

I like to put a baking tray under my Lasagne dish, to catch anything that overflows … the tray catches this and is easier to clean than the oven.

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4 Responses to “Sneaky Vege Lasagne”

  1. Amateur Cook Says:

    Sneaky! Nice sounding recipe. I’ll try anything to get my stubborn kids to eat vegetables. And this dish just might do the trick. Thanks mama!

  2. mmmm…. ‘tasty chese’??? cumin? all the herbs??? mmmm…. this recipe doesn’t convince me at all…. ‘tasty cheese’ doesn’t mean anything, the spices are out of place, the herbs are all grouped together as though they tasted the same and were interchangeable (they’re so not…), no clear instructions about how to cook the meat (and that is sort of fundamental), the ubiquitous mushrooms, etc….
    Don’t mean to be nasty, but really…. one can do better than this!!!

  3. obsidian Says:

    Tasty cheese – http://www.bega.net.au/products/cheese/block/tasty/

    Cumin – yes, I like cumin, I love cumin, I think it adds a bit of depth to the flavour. If you don’t want to add cumin, then don’t. I’m surprised you didn’t balk at the curry powder, surely that’s far less conventional than adding cumin.

    Herbs – I never said they tasted the same, they are grouped together because whatever herbs you use is up to whatever you want to put in and whatever you might have on hand. I gave an example of the sort of things I would use. And I tend to use dried “mixed herbs” (http://www.masterfoods.com.au/Products/ProductDetail/tabid/83/ProductId/1527/Mixed-Herbs.aspx)

    If you don’t know how to brown mince in order to make something like lasagne, then go look it up. Mushrooms, you slice/chop them however you like.

    No, really you are rude and nasty – maybe “one can do better than this” – but I’m not a chef, I’m sharing homemade recipes with people. Don’t like my recipe, go get off your high horse and try google, there are probably hundreds of others to choose from, probably all better than mine… but my family all love my lasagne, and this is how I make it.

  4. Melinda Says:

    That looks great, I’m going to try this in the next week.

    I don’t know what the other commenter means about hard to understand – tasty cheese is tasty cheese – just read the label in the shop, brown the mince is self explanatory, and cumin works great with tomato dishes. If you don’t like cumin, then don’t add it! Any recipe is going to be just a set of guidelines, it’s how one person makes it. There are as many different recipes as there are people!


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