Aubergine & Mushroom Lasagne - 2

There is always more than one way to create a recipe, especially as I tend to make things up as I go along - depending on what ingredients I have lying around.  Here is another of my vegetable lasagne versions - it is easier than my Aubergine & Mushroom Lasagne - 1, and still delicious! :)


Ingredients

Olive Oil
4 x garlic cloves - peeled and finely chopped
1 onion - diced
2 medium aubergines (eggplants) - diced
1 large courgette (zucchini) - diced
200g brown mushrooms - quartered
Dried thyme
2 x 400g cans chopped tomatoes
Dried chilli
Fresh basil - roughly chopped
Lasagne noodles
400g Mozzarella cheese - cut into slices
Cheddar cheese - grated
Parmesan cheese - grated


Gently fry the garlic and onion in a large pan with some oil.  When softened, add the aubergines, courgette, mushrooms and a good shake of thyme.  Stir well and cook until the vegetables soften and start to create their own juices - approx. 30 mins.

Pour in the tomatoes, a good shake of chilli and the basil.  Stir well and cook for another 10 mins or so until slightly thickened.

In a large ovenproof dish, place approx. 1/2 a cup of the veggie sauce, to coat the bottom.  Add a layer of lasagne noodles.  Spoon half the veggie mixture over the top of the noodles, then add a layer of sliced mozzarella and a sprinkling of cheddar.  Repeat with more noodles, sauce and cheese, then sprinkle over some parmesan.

Bake in oven preheated to 190C for approx. 35 minutes, or until golden brown.

Serve with a crispy lettuce salad and enjoy!

Caryl ♥

Roasted Ratatouille

Roasting veggies is such an easy way to cook, especially when you've got other things to do.  I love experimenting with different ways of putting them together and this my version of a roasted ratatouille.

Ingredients

2 medium aubergine (eggplants)
3 courgettes (zucchini)
1 red pepper (capsicum)
1 orange pepper (capsicum)
1 large onion
1 bulb garlic - peeled and cloves separated
Olive oil
Salt
Rosemary
5 tomatoes - roughly chopped
Parmesan - grated


Cut the aubergines, courgettes, peppers and onion into large pieces.  Put them into a large bowl, with the garlic cloves and pour a nice glug of oil over them.  Sprinkle with salt and rosemary and stir well.

Spread the veggies out onto two oven trays and place in the oven at 200 degrees C.  Roast for approx. 45 minutes.  Divide the roughly chopped tomatoes between the two trays, stir well and return to oven for a further 30 minutes until the tomatoes soften and the other vegetables are browned.  Add a good sprinkling of grated parmesan and stir again.

Serve warm, with baked fish, or anything else for that matter!

Enjoy!

Caryl ♥

Aubergine & Mushroom Lasagne - 1

I love aubergines, otherwise known as eggplant.  They are easy to cook and contrary to some beliefs, you don't always have to salt and rinse them before use.  For this recipe, I made my own tomato sauce, but you could use a bottled pasta sauce if you prefer.

Ingredients

Olive Oil

Garlic cloves - I used 2

Aubergines (eggplants) - I used 2, sliced crossways

Large portobello mushrooms - I used 6, thickly sliced

Butter

Salt

Pepper

Creme fraiche (or cream, or sour cream)

Lasagne noodles

Ricotta cheese 250g

Cheddar cheese, grated

Tomato Sauce

Olive Oil

Onions - I used 2, finely chopped

Garlic cloves - I used 3, crushed

2 x 400g cans chopped tomatoes

Dried Oregano

Dried Basil

Tomato Paste

Water

Sugar

Salt

Pepper

Firstly, slice the aubergines crossways, into slices.  Brush both sides of each slice with some olive oil mixed with crushed garlic.  Place the slices on a tray and grill until golden brown, then turn over and grill the other side.

To make the tomato sauce, heat a couple of tablespoons of olive oil in a saucepan and cook the onions and garlic over a low heat.  Keep stirring until they are soft and golden.  Add the tomatoes, a good shake of herbs, approx. 3 tablespoons of tomato paste dissolved in 1/2 cup of water, a spoonful of sugar, salt & pepper to taste.  Stir well.  Cover and simmer for approx. 30 minutes, or until slightly thickened.

Meanwhile, slice the mushrooms into thick slices.  Heat a little butter and olive oil in a frying pan and toss in the mushrooms.  Stir briefly over the heat, until just softening, then season with salt and pepper.  Pour in the creme fraiche, stir well and turn off the heat.

Grease a large ovenproof dish.  Put in approx. 1/2 a cup of tomato sauce, then add a layer of lasagne noodles.  Crumble some ricotta cheese over, then put a layer of grilled aubergine slices.  Cover with half the mushroom mixture.  Repeat with more noodles, ricotta, tomato sauce, remaining aubergines and mushroom mixture.  Finish with another layer of noodles, the remaining ricotta and tomato sauce.

Sprinkle thickly with grated cheddar cheese and dot with butter.  Bake in oven preheated to 180C for approx. 35 minutes, or until golden brown.

Serve with a crispy lettuce salad and enjoy!

Caryl ♥