Roasted Vegetable Lasagne

Roasted Vegetable Lasagne

This is the prefect meal for when you have vegetarians coming over for dinner…or even when you don’t.

It’s a good meal to prepare on a weekend afternoon to really enjoy the prep and take your time with the steps. You can always make it on the weekend and cook it on a weeknight, easy peasy.

I use homemade pasta. Shop bought will work, although if you are going to use dried pasta sheets, leave it in the oven for 10 minutes longer and leave to stand once you take it out of the oven for 10 minutes.

Use what ever vegetables you have available and enjoy eating.

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Ingredients

Olive oil

Salt and Pepper

Pasta Sheets

Veges

2 red capsicums

2 eggplant

2 zuchinnis

250g button mushrooms

2 carrots

Fresh Basil

Tomato Sauce

2 cloves garlic – crushed

1 red onion – diced

2 x 400g tins chopped tomatoes

Fresh basil, chopped

Cheese Sauce

2 tbs butter

2 tbs plain flour

2 cups milk

200g Parmesan cheese – grated

100g ricotta cheese

1 egg – lightly beaten

Method

Vegetables

Preheat oven to 200°C

Slice all vegetables up ready for roasting

Grease 2 baking trays

Line the first lot of sliced vegetables on baking trays in a single layer, sprinkle with olive oil, salt and pepper

Roast for 15-20 mins, until vegetables are tender and starting to brown

Repeat with remaining vegetables

Tomato Sauce

Heat olive oil in a frying pan over medium heat

Add garlic and onion, fry for 5 minutes until the onion is soft

Add tinned tomatoes, mix well

Season with salt and pepper, add some dried Italian herbs if you have some handy

Stir in the fresh basil

Leave to simmer for 15 minutes, remove from heat and put to the side until needed.

White Sauce

Melt butter in a medium saucepan over a medium heat

Add flour

Cook, stirring for 2 minutes or until mixture is bubbling

Turn down the heat

Slowly pour in the milk, until smooth and combined – I use a whisk for this

Cook, stirring constantly for 10 minutes or until mixture boils and thickens.

Remove from heat

Stir in 3/4 of the Parmesan, the ricotta and the lightly beaten egg

Season with salt and pepper and put to the side until we are ready to use.

Assembly

Turn oven to 180ºC

Get out a big lasagne tray

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Smooth a portion of tomato sauce on the base, add a layer of pasta sheets, add a layer of one of the vegetables, add a layer of white sauce, pasta sheets, veges, tomato sauce, pasta, veges, white sauce, pasta, veges, tomato sauce, pasta

FINALLY finish with a nice layer of white sauce on top of the pasta sheets

Top with the rest of the parmesan cheese – remember there is cheese already is the white sauce that will brown the top

I lay basil leaves on top of my lasagne

Bake for 20-30 mins until golden

I serve with a fresh simple salad and a dollop of fresh ricotta

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Gnocchi & Sausage Bake

Gnocchi & Sausage Bake

This recipe is so perfect for winter, it really is comforting and very tasty. You can manipulate the spiciness to suit your taste. I use a mix of normal pork sausages and Italian sausages, the Italian sausages packed a punch so I probably didn’t need to add extra chilli…but I did. It was a nice heat! I grabbed a mixture of fresh herbs from the garden…it needs that hit of freshness.

Ingredients

1 tbs olive oil

1 large onion, finely diced

1 red chilli, deseeded and finely chopped

2 cloves of garlic, crushed

handful of fresh thyme and sage – leaves chopped

4 pork sausages

4 Italian sausages

500g potato gnocchi

200g light cream cheese

200mls vegetable stock

zest of 1 lemon

70g parmesan cheese, grated

Method:

Preheat the oven to 200°C

In a large frying pan heat oil, add chilli, onion, herbs and cook for a few minutes

Add the garlic

Squeeze the sausage meat out of their cases into the pan, break the meat up into small pieces

Fry until the meat has turned golden – about 10 mins

While the meat is colouring, cook the gnocchi in a saucepan of simmering water – they should only take a few minutes. Once they float to the surface, drain and add to the sausage mixture.

Stir in the cream cheese, stock and zest – coating the mixture well.

Add in half the parmesan cheese

Pour in to a large ovenproof dish, sprinkle the rest of the parmesan cheese on the top

Cook in the oven for 10-15mins until golden on top

Serve and Enjoy!!

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Homemade Pizza Dough Recipe

Homemade Pizza Dough Recipe

Prep Time: 2 hours

Cook Time: 30mins

Ingredients

1 1/4 Cups warm water

1 Package of active dry yeast (2 1/4 teaspoons)

3  Cups bread flour (can use plain, bread flour will make the crust crunchier)

1 Tbsp olive oil

2 Teaspoons salt

1/2 Teaspoon sugar

Method:

 Run your bowl upside down under hot water, until it’s warm

 Put warm water in bowl

Sprinkle in the dry yeast

Sprinkle in the sugar

Set mixture aside for 2 minutes

Put in olive oil & salt

Mix gently with a wooden spoon

Slowly stir in your flour (this bit is a good workout…push through the pain)

As you pour in your last cup of flour, use your hands to mix…don’t knead too much, but make sure ingredients are incorporated.

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Mixing the dough

Make your dough into a ball, put a damp cloth over the bowl, and put it to sleep in a warm corner for 30-45mins….until its doubled in size

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Leave the dough to rise

Once it has doubled in size, punch it down

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Once dough has doubled in size…punch it down

Take dough out of bowl and place on flour dusted counter

Knead til smooth and make into two balls

  Roll out your dough ball into your preferred size pizza base

 Lightly dust your baking sheet or tin, place the pizza base on and pinch the edge up for your crust

 Leave the dough for 5-10mins at this stage, it will plump up a little more

 Top the pizza as you like and bake at 200°C for 30mins (keep your eye on it as every oven is different)

Serve, eat & enjoy!

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Anchovy, Mozzarella & Chilli Oil
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Pepperoni & Mozzarella Pizza