This one is an original! I had run out of lasagne noodles so added macaroni as well...I never make lasagne the same twice because I like to throw in whatever I have at the time. Instead of the bechamel sauce I often substitute cream cheese (there is always some in my fridge) or cottage cheese or tofu - very different flavours, but they all taste great (not together!).
Make the meat sauce: Fry onions and garlic in olive oil. Add mince and cook. Add chopped yellow and red peppers, basil, a can of tomatoes, a jar of tomato puree and a tube of tomato paste. Season with salt and pepper (I use 3 different kinds of pepper and 2 kinds of salt). Simmer until the right consistency.
Boil the spinach. (In tonight's case: boil the macaroni too), then squeeze and chop into smaller pieces.
Mix tofu, 1 egg and Parmesan cheese in a bowl until creamy. Season.
Toss cooked macaroni in olive oil and a tablespoon of Pesto.
Layer: Lasagne noodles, meat sauce, tofu, spinach, ground pepper, grated cheddar cheese. Layer 3 or 4 times if using only lasagne noodles, otherwise add the macaroni, meat sauce, tofu, spinach, ground pepper, grated cheddar cheese. Finish with tofu mixture on top and sprinkle grated cheese. Bake at 210 degrees celcius for 20 minutes.
Tonight's meal was chicken nibbles coated with lemon and herb seasoning and grilled in the oven. Salad: Lettuce, tomato, broccoli and boiled chicken. Dressing.
I had left over macaroni and spagetti in the fridge so I coated it in a tablespoon of Pesto, and put it in the bottom of a buttered Gratin Dish.
I grilled it in the oven toaster until the cheese melted. It is much better if you let the cheese brown and bubble....but when you're hungry, 'melted' will do!
Core a whole cabbage, leaving a small amount of core to hold it together. Chop it into quarters. Place in a pot sized to fit with a 1 or 2 cm gap around the cabbage.
Slice onion and place with 8-10 Wiener Sausages (slightly larger than a cherrio) in the gaps like a cross. Sprinkle chicken stock powder and cracked pepper (or whole pepper corns if preferred), dump a can of tomato soup, or a cup of tomato juice and fill the pot with water to cover the cabbage. Add 2 tbsps Mirin (optional). Cover and bring to the boil. Simmer for about 30 minutes until cabbage is sweet. Season.
I got this recipe from Canadian Living magazine (April 2003), my favourite recipe magazine. I was out of fresh mushrooms so decided to substitute them with a can of Campbell's Mushroom Soup. The recipe ends up being quite different to the Canadian Living version, which was originally a microwave recipe.
This one is an original! I had run out of lasagne noodles so added macaroni as well...I never make lasagne the same twice because I like to throw in whatever I have at the time. Instead of the bechamel sauce I often substitute cream cheese (there is always some in my fridge) or cottage cheese or tofu - very different flavours, but they all taste great (not together!).
Make the meat sauce: Fry onions and garlic in olive oil. Add mince and cook. Add chopped yellow and red peppers, basil, a can of tomatoes, a jar of tomato puree and a tube of tomato paste. Season with salt and pepper (I use 3 different kinds of pepper and 2 kinds of salt). Simmer until the right consistency.
