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Vegetarian Lasagne

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Alex View Drop Down
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  Quote Alex Quote  Post ReplyReply Direct Link To This Post Topic: Vegetarian Lasagne
    Posted: 15 Dec 2005 at 13:48
Jon and I are going to post two recipes for Veggie Lasagne (tonight or tomorrow)

I'll tell you now that Jon's is the most delicious(BY FAR) but mine will be lazy boy's way of doing it.

They might be worth you trying them out after Xmas when everyone's sick of cold Turkey.
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  Quote veronica Quote  Post ReplyReply Direct Link To This Post Posted: 15 Dec 2005 at 13:54
Ooh thankyou, I shall look forward to that, I'm quite partial to vegetable lasagne myself.
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  Quote Bren Quote  Post ReplyReply Direct Link To This Post Posted: 15 Dec 2005 at 14:30
 will look forward to it
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  Quote Rose Quote  Post ReplyReply Direct Link To This Post Posted: 15 Dec 2005 at 16:29
Better idea - they make it and invite us all round..
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  Quote Alex Quote  Post ReplyReply Direct Link To This Post Posted: 20 Dec 2005 at 12:50
Originally posted by Rose

Better idea - they make it and invite us all round..


not sure how your stomachs would cope!
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  Quote Jonnyboy Quote  Post ReplyReply Direct Link To This Post Posted: 20 Dec 2005 at 12:56
with Alex's cooking
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  Quote Alex Quote  Post ReplyReply Direct Link To This Post Posted: 20 Dec 2005 at 12:56
Alex’s Lazyboi Mexican Lasagne

Olive oil
Small onion, finally chopped
2 gloves of garlic, finely chopped
Small red pepper finely chopped
100g/4oz mushrooms, finely chopped
2 tsp ground cumin
1 fresh green chilli, deseeded & finely chopped
Quarter tsp chilli powder
2 cans chopped tomatoes, drained
1tsp dried oregano.
400g kidney beans
200g can sweetcorn
4 tbsps of chopped fresh coriander
Juice of a lime
75g/3oz grated mozzarella, cheddar or any grated cheese you like
1 x 200ml tub crème fraiche or sour cream
1 packet flour tortillas



1. Preheat oven to 200C/390F/Gas6
2.In a large frying pan, gently fry the onion and garlic in a little olive oil for a few minutes (they SAY for a few mins but it always takes me ages to get them soft – ooh) . Add the pepper and mushrooms and continue to cook until soft.
3. Stir in the cumin, fresh chilli and chilli powder and cook for about a min.
4. Add the drained tomatoes and the oregano to the pan and cook on a low heat for about 5 minutes.
5. Stir in kidney beans, sweetcorn, fresh coriander and lime juice. Season to taste, the remove from the heat.
6. Put the sour cream and two thirds of the grated cheese in a bowl and mix well. Now you are ready to start layering the lasagne (the fun bit).
7. Place half of the vegetable mixture at the base of a 4 pint/2 litre lasagne dish and cover with a single layer of tortillas.
8. Spread over half of the sour cream mixture, then cover with another layer of tortillas. Repeat by adding the rest of the vegetables, a layer of tortillas and the remaining sour cream mixture. Finish with a tortilla layer.
9. Sprinkle over the remaining grated cheese, cover with foil and bake for 30 minutes. Remove the foil for the last 10 minutes of cooking.
10. Leave to stand for 10 minutes before cutting.

11. Go yummm, this is so much better than Jon’s complicated recipe


12. Two days later call in sick with food poisoning

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  Quote Jonnyboy Quote  Post ReplyReply Direct Link To This Post Posted: 20 Dec 2005 at 13:02
Vegetable Lasagne - Jon Stylee

Ingredients:
1 orange Pepper
1 red pepper
1 red onion
1 courgette
1 aubergine
1 large mushrooms
3 cloves of Garlic
1 tin chopped tomatoes
1 glass red wine
1 tub Philidelphia
1 egg
1 mozzerella ball
salt
pepper
cayenne pepper
honey
Lasagne verdi sheets
Olive Oil
oregano
Sun dried tomato paste

Preheat Oven to 200

Roast the veg - dice all the veg up into chunks, put all on a roasting
tray, season with salt pepper and oregano, add the 2 of the cloves of
garlic peeled and cut in two. Drizzle with olive oil, then a small
amount of honey, shake well to make sure all is covered. Leave in oven
for 3/4 hr or untill browned.

On Hob - Put tin of tomatoes and red wine in a saucepan and simmer,
add salt, cayenne pepper and last garlic clove to taste. Reduce and add
sun dried tomato paste.

When veg is done, tip them into the sauce and cover. keep warm.

In a bowl mix the tub of philly and the egg until, you get a creamy
consistancy.
Slice mozzerella up

Get your lasagne dish and start to layer up:
thin layers make a better dish.

layer of veg,
layer of lasagne
layer of cheese sauce
layer of mozzerella
layer of veg etc etc

make sure the top layer is cheese sauce and mozzerella

Put into oven and cook for 30 mins, or until browned and bubbling.
(test with a skewer to make sure all is cooked throughout)
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Laura View Drop Down
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  Quote Laura Quote  Post ReplyReply Direct Link To This Post Posted: 20 Dec 2005 at 13:24
bet both are yummy *slurp*

i definitely fancy trying Alex's mexican recipe, sounds unusual! (oh, i'm assuming you get all your veg 'ready chopped' )
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  Quote Jonnyboy Quote  Post ReplyReply Direct Link To This Post Posted: 20 Dec 2005 at 13:25
certianly not! (anymore)
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  Quote Laura Quote  Post ReplyReply Direct Link To This Post Posted: 20 Dec 2005 at 13:31
that's only cos of your influence though JOn, I bet!
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  Quote Jonnyboy Quote  Post ReplyReply Direct Link To This Post Posted: 20 Dec 2005 at 13:34
oh you know full well hisnibs would buy everything ready chopped
packadged and sorted if he could...tsk
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  Quote Bren Quote  Post ReplyReply Direct Link To This Post Posted: 20 Dec 2005 at 13:38
 fraid I buy my veg ready chopped most of the time
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  Quote Alex Quote  Post ReplyReply Direct Link To This Post Posted: 20 Dec 2005 at 13:39
Bendy, where do you get ready chopped onions? M&S stopped doing them ages ago
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  Quote Jonnyboy Quote  Post ReplyReply Direct Link To This Post Posted: 20 Dec 2005 at 13:39
TSK!

its cheaper to buy the veg whole and chop it yourself, PLUS the more
production "they" do on and food the less goodness it has TRUFAX
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Laura View Drop Down
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  Quote Laura Quote  Post ReplyReply Direct Link To This Post Posted: 20 Dec 2005 at 13:40
does he buy his grapes ready peeled as well Jon?
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