If you are looking for an Easter gift which doesn’t come with loads of packaging – a total bugbear of mine – and is cheaper than your average egg while being just as beautiful, then this Easy Make Easter Egg Bark is the seasonal make […]
Month: March 2018
I know lasagne is a comfort food fave for so many but I’ve never been its biggest fan. Mainly because I find it quite ‘samey’ when I’m a big fan of lots of different flavours and textures in a meal. I’m also not a massive pasta fan as you may have noticed from the lack of pasta dishes on here. But this Vegetarian Spinach and Mushroom Lasagne is a game-changer I am happy to return to because it features not one, but two different layers. That doesn’t mean double the prep though as each is quick and easy to make.
This is the perfect mix for me – it has the creamy, meaty mushroom layer and a tomato, red pepper and spinach packed one too. Plus a topping which is perfect for anyone who hates making white sauce as it’s basically no prep at all. It freezes brilliantly too so is perfect to have as a quick family dinner sitting in the freezer and would also be an easy standby if you have friends over, just serve with a leaf salad and some crusty bread.
Another plus to this recipe is if you like (or cook extra) you can use both sauce layers as stand-alone pasta sauces to toss your penne in! Or make just a creamy mushroom lasagne or just a spinach and red pepper lasagne if you would prefer. I use Portobello mushrooms as they have so much flavour and a great texture for the dish.
Vegetarian Spinach and Mushroom Lasagne
- For the mushroom layer:
- 1 tablespoon butter
- 4 shallots, finely sliced
- 4 cloves of garlic, minced or finely grated
- 250g Portobello mushrooms, finely sliced
- 200g full fat soft cheese
- salt and pepper to taste
- For the spinach layer:
- I tin of chopped tomatoes in the juice
- 1 red pepper, finely diced
- 300g spinach, roughly chopped
- 1 teaspoon dried oregano
- For the topping:
- 60g grated Parmesan
- 250g tub of Quark
- Around 9 lasagne sheets
- Step 1 First make the two fillings. In any order!
- Step 2 Spinach layer: place the chopped red pepper in a saucepan with the tin of tomatoes and oregano. Bring to the boil then simmer with the lid off for around 5 to 7 mins until the pepper is cooked through. Stir through the spinach and cook on the heat for a couple of minutes until it’s starting to wilt and remove from the heat. Season.
- Step 3 Mushroom layer: Heat the butter in a sauté pan, frying pan with a lid or large saucepan and add the shallots. Cover with a lid and cook on a low heat until soft then add the garlic and cook for another minute before adding the sliced mushrooms. Cook with the lid off for a few minutes until they are soft before adding the soft cheese. Stir through and remove from the heat. The spinach will keep cooking in the heat of the sauce.
- Step 4 Preheat the oven 180 °C Fan / 200 °C /Gas 5
- Step 5 The lasagne fits well in a glass or ceramic baking dish around 30cm x 20cm. I find this fits three pieces of most brand lasagne sheets width ways.
- Step 6 Then assemble:
- Step 7 First layer half the tomato mixture in the dish. Top with lasagne sheets, make sure they do not overlap. Now add all the mushroom mix. Layer with lasagne sheets again and top with the rest of the tomato mix. Add the last layer of pasta and then spread over the Quark and sprinkle with the parmesan.
- Step 8 Bake for around 25mins, the top should be nicely browned and you will see yummy bubbling around the edges.
Everyone has ‘their’ soup. The one which makes them feel like they are supping a great big cuddle, to lift their spirits when they are ill, which makes a quick lunch that more poignant. For me it’s a classic Cream of Tomato Soup. It was […]
One of my friends ribs me over the fact so many of my cakes have some vegetables hidden in them. But I can’t help it! I love the texture and the natural sweetness adding vegetables to a cake brings. And it’s less that I’m hiding […]
Where I live is currently under a blanket of snow – which is pretty unusual for the UK and frankly the country is not coping! But we are hunkering down with plenty of comfort food to warm up between sledging and snowman making. And this Root Vegetable and Bean Stew with Herb Dumplings is just perfect for this week. In fact I made a double amount so we have one in the freezer for the weekend, there’s ‘snow’ stopping me! (sorry)
The great thing about this you can change up the vegetables you use to suit what you have available, what’s in season or simply the root vegetables you like best. Just use similar quantities. Same with the beans, use a tin of the ones which you prefer. I love butterbeans and kidney beans in this stew but you can use any. Just make sure you add them at the end, before popping the stew in the oven, as they are already cooked so any sooner and they will break up and go mushy. You can cook the whole dish in one pot if you have an ovenproof casserole dish, if not make the veggies in a saucepan first before transferring it to another dish to bake.
Everyone has their own fave way to eat their dumplings – either lid on or lid off. Personally I like the crust on a dumpling so bake in the oven lid off. But if softer is for you then leave the lid on. I also like to add parmesan to the dumplings but if you prefer a more traditional dumpling then you can stick to the herbs alone.
Root Vegetable and Bean Stew with Herb Dumplings
- 1 tablespoon oil
- 2 medium onions, finely sliced
- 2 cloves of garlic, minced or finely chopped
- 4 carrots
- 2 parsnips
- ½ a celeriac (about 250g)
- ½ swede (about 250g)
- 1 heaped teaspoon of herbs de Provence
- 400g can of chopped tomatoes
- 400g can of cooked beans, drained (I like kidney beans or butter beans or both!)
- 350ml vegetable stock
- salt and pepper to taste
- 150g self-raising flour
- 75g vegetable suet
- 3 tablespoons chopped fresh parsley
- 50g grated Parmesan
- Step 1 Soften the cut onions and garlic in the oil for a few minutes in an ovenproof, flameproof dish, so they are soft but not browned.
- Step 2 Chop all the vegetables into similar size chunks. They should be around an inch in size, not too small else they will break up.
- Step 3 Add the vegetables to the pan of onions with the herbs, chopped tomatoes and vegetable stock. Bring to the boil and then simmer with the lid off for 20mins. Preheat the oven 200°c /Gas mark 6.
- Step 4 While it is cooking make the dumplings. Simply mix the flour, suet and parsley in a bowl and gradually mix in tablespoons of water until the mix just holds together, forming a soft dough. Divide into 10 portions and roll into balls in your hands. Place on a plate or floured worktop as you go.
- Step 5 Remove the vegetable mix from the hob and stir through the beans, season with salt and pepper.
- Step 6 Place the dumplings on the top of the vegetables and place in the oven with or without the lid to suit your tastes.
- Step 7 Bake for 20-25mins until the veggies are soft and dumplings puffed.