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Posted by FlopsyTops (U14404894) on Friday, 6th August 2010
I am not a veggie but we do eat more veggie food than meat or fish.
I made a veggie lasagne tonight out of the veg that was lurking in the 'fridge. I used onion, carrot, celery and garlic then added a few mushrooms, a chopped pepper, a courgette, some french beans cut into 1 cm pieces and a carton of passata, some smoked paprika, herbs S & P. Then the usual white sauce and some cheese added. It was delicious!
What do you all use in yours?
Posted by jaybird (U8071874) on Friday, 6th August 2010
Your lasagne sounds great.
You are right in that the filling can be variable according to what you have in the fridge, and I like the smoked paprika as well.
I like to add some cooked lentils to my vegetable mixture, they can be the brown flat ones or puy lentils. I sometimes use quorn instead since my family like that. A little dash of tabasco or a small amount of Vecon or marmite or tamari goes in it as the mood takes me.
Posted by FlopsyTops (U14404894) on Saturday, 7th August 2010
I never thought about lentils! That shocks me because I use them such a lot. I like red lentils, as they are so good at 'filling' out a dish and get hidden from those that say they dislike lentils
I can't use Quorn due to my DD's allergies but I have eaten it in the past.
Posted by emeraldclaire (U5008770) on Saturday, 7th August 2010
I use lots of herbs in mine. I also use mozarella cheese - it makes a real difference! Also, a bayleaf on top whilst it's cooking.
Posted by DEB (U6907879) on Saturday, 7th August 2010
I tend to use a lential base that I would use for shepareds pie spad bog etc with the adition of roasted med veg it in season. Otherwise it is lentals onions garlic peppers carros. here is the base recipe just leave off the potatoe top and add more tomatoes herbs and garlic.
Posted by ahopefulagain (U4594275) on Saturday, 7th August 2010
I like it either with lentil bolognase sauce (with onions, garlic, tomatoes, mushrooms, peppers, carrots and whatever other veg I have) and layers of cheese sauce.
Or spinach/chard/whatever green leafy veg I have and riccotta layers and tomato, garlic, onion and herb sauce layers, sometimes with mushrooms as well.
Actually I think the latter just pushes ahead as my favourite!
Posted by jaybird (U8071874) on Sunday, 8th August 2010
I occasionaly spoon some plain creamy yoghurt on top of lasagne.
Posted by Stokey Sue (U14258170) on Wednesday, 11th August 2010
I llike a lasagne made as a sort of Aubergine Parmigiana with lasagne sheets in it (you just need extra tomato sauce)
Layer up lasagne sheets, slices of fried, griddled or baked aubergine, some sliced (wet, soft) mozzarella, loads of tomato sauce with basil & garlic in it. No white sauce - top the final layer of pasta with some mozzarealla, a good slick of the tom sauce and top with grated strong (Parmesan style) cheese and some bread crumba
I serve this to groups of mixed veg/non-veg eaters and the non-veg never notice they have been temporarily turned to the dark side
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