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Vegetarian Lasagne ???? Hca_button


Vegetarian Lasagne ????

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Kristy lee
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Post by Kristy lee 15th July 2011, 12:18 am

Okay no this isn't a recipe but i'm asking if anyone has a good recipe for this?
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Post by Adrian 15th July 2011, 12:21 am

I do

I'll have a look for it

Do you like TVP?
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Post by Kristy lee 15th July 2011, 1:08 am

I've not tried it yet but i'm willing to give it a go
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Post by Jaded Green 18th July 2011, 1:47 pm

My vege lassagne recipe involves replacing meat mince with vegemince too. Ansd I've even done a vegan version using soya milk to make the white sauce and "cheezly"
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Post by AngelinaJellyBeana 18th July 2011, 2:58 pm

Somewhere I've got a recipe for a butternut squash lasagne. I'll root it out when I get home. Normally I don't use a definite recipe, just use what I've got in, either veggie mince or whatever combination of vegetables I feel like using
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Post by AngelinaJellyBeana 19th July 2011, 9:31 am

Here's the online recipe I use for the buttnerut squash lasagne, however, I tend to leave out the red pepper as, for me, it just didn't seem to fit in. Making the sauce seems a bit of a palava but is definitely worth doing properly


http://www.nigella.com/recipes/view/roasted-butternut-squash-and-goats-cheese-lasagne-3492
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Post by Dandelion 19th July 2011, 10:01 pm

Could you adapt the recipe to use another cheese (not goat)? If so what would the best alternative be?
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Post by Dandelion 19th July 2011, 10:11 pm

This is the filling I use for veg lasagne:

1- 2 tblspoons veg oil
I onion finely chopped
1 large carrot finely cubed
3 sticks celery finely chopped
4oz red lentils
1 tin tomatoes
3/4 pint veg stock
1 tblspoon soy sauce
black pepper

Heat the oil in a large pan, and cook the chopped veg gently for about five minutes until lightly coloured.
Add the remaining ingredients and bring to a simmer. Cover and continue to cook for about 20 minutes until tender.

If I'm using this with the kind of lasagne you don't pre-cook I would add more stock or tomato juice. I also use this lentil mince recipe to make shepherd's pie, with grated cheese on top of the potato.

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Post by Kristy lee 19th July 2011, 11:56 pm

thank you some great ideas there as it's funny i like to know that real people actually eat something before i'll cook it for my family iykwim.

Dandelion i was thinking i might try fetta. I love goats cheese but 1 of my children won't eat it.
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Post by Wilhelm Von Rhomboid 20th July 2011, 12:43 am

My veggie lasagne (yes I do make veggie lasagne and a lot of veggie meals believe it or not) is just a rich tomato sauce cooked very slowly with lots of basil and oregano etc then adding carrots, courgettes, swede or turnip, and whatever else is to hand - squash, sweetcorn, fresh peas, whatever and a good dash of mushroom ketchup, then layered in 7 layers alternating veg/pasta/mozzarella/veg/pasta/bechamel/veg with a topping of mozz, cheddar and any other cheese I have to hand.

I am not a fan of TVP on many levels: it tastes not; generally it is pretty unsustainable, being imported from China or Brazil or similar; if you want a non meat dish then have a veggie dish, not a pretend meat dish. But that's just me.
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Post by Lakshmi 23rd July 2011, 11:29 am

I agree with Senor Rhomboid. you can also add split lentils/peas to the rich tomato and vegetables mix, then you'll have a meal that is as well balanced as any. salad on the side, please!
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