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Vegetarian Lasagne ????

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default Vegetarian Lasagne ????

Post by Kristy lee on 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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default Re: Vegetarian Lasagne ????

Post by Adrian on 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 on 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 on 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 on 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 on 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 on 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 on 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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The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.

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Post by Kristy lee on 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 on 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 on 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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