29 March 2011

101 veggie lasagne

This is made with my six year old fussy eater in mind and catering to her tastes  so hiding certain veggies!
I used:
1 can of savoury lentils
4 pieces of rye mountain bread
1 large piece of sweet potato
2 med potatoes
1.5 cups of mixed corn, peas, grated zucchini, grated carrot
2 cups of grated cheese
Salt
Pepper
Nutmeg
Butter





Steamed sweet potato with a good knob of butter, cracked pepper and nutmeg, mix in all ingredients but leave some texture.


slice potatoes ready for layering


place the mixed veg in a pot with butter, salt and pepper and warm through.

I lined bottom of square baking dish with the lentils then added some of the mixed veg and topped with cheese and 2 layers of mountain bread.


Next I layered sliced potatoes and gave them a liberal sprinkling of salt and pepper then topped with rest of veg mix, cheese and last 2 sheets of bread.


Lastly I topped with all the sweet potato and the rest of the cheese.  


yummo

Of course you can use any veg you want.  I used the mountain bread to make this wheat free but normal pasta can be used.  It doesn't need to be cooked as such, just warmed through in the oven.

Bon Appetit

2 comments:

bobby (dRX) said...

I like a good lentil but in something like this I'd use Sanitarium casserole mince, for both taste & texture.

Either way, it's past dinner time and your pictures are making me ravenous! nom nom

Tanya Wade said...

thinking i may just try this one.....