I obviously love classic lasagna – I mean who doesn’t? But I also really love experimenting with different varieties and this one with spinach, feta, grated courgette and super savoury mushrooms is my current favourite to make. Obviously its not a healthy dish, but it’s healthier than traditional lasagna and its also hella delicious. Enjoy.
This is the cheesiest, most satisfying vegetarian lasagna ever. Way better than a fake mince variety with tomato sauce. This is creamy, savoury and delicious.Like any lasagna, there are a few stages involved but its totally worth it!
1OnionRed or White
Dried lasagna sheets
Fry the mushrooms and onions in a wide bottomed frying pan until quite brown. For the last 2 minutes add the garlic crushed or minced – set this aside
Defrost the spinach in the microwave and grate the courgettes with a cheese grater.
Fry the grated courgette in the same frying pan for a few minutes until they are soft
add the courgette and defrosted spinach to a bowl and crumble in the block of feta
Now make your white sauce – melt the butter and add the flour, frying for a couple of minutes. Slowly add the milk while whisking and cook together for 3-5 minutes until slightly thickened.
Add half the white sauce to the feta, spinach, courgette mixture – keep the other half for the top of the lasagna
Layer up the lasagna adding oil to the bottom of your baking dish to stop it sticking – layer the feta spinach mixture then the mushrooms and onions on each layer. Finish with the rest of the white sauce and add the cheddar cheese to the top
Put tin foil on the top and bake at 170 for 1 hour
I’ve recently got hugely into making my own curry paste – which is way easier than I thought. The proportions are easy and it means you can make the paste when you have time and throw everything together later in the day.
I made this with a mixture of red rice, brown basmati and white basmati but you could easily use a bag of mixed wild rice. I think this would make a great vegetarian dinner party option because you can make it, leave it and reheat when you’re ready to serve.
The vegetables in the dish are 100% flexible. I used some gorgeous oyster mushrooms and a leek and shallot but you could easily replace with green veg or whatever you have in your fridge.
This would make a great vegetarian or vegan (replace the feta with nutritional yeast) dinner party recipe. The recipe here meant to serve 4 but you could easily double the quantities and have enough for a meal for 8 in under an hour.
The smoky crunchy polenta goes so well with the sweet tomato sauce and sharp salty feta – it’s honestly such an amazing combination!
Like every millennial currently in lockdown, i’m obsessed with my sourdough starter. And because throwing any food away makes me feel guilty I needed to find recipes that would use up my sourdough discard that wouldn’t require making a loaf every day. It took a few attempts but I’ve finally adapted this sourdough cracker recipe and its perfect! I imagine these would last a week in a box but honestly none of these have made it past the first day because they’re so moorish!
n.b you need a nice bubbly starter – fed 3-6 hours before you make these
Measure out the starter, oil, table salt and rosemary
Whisk together until you can’t see any of the oil
Spread out evenly on a baking tray – it won’t cook evenly if its not even so take your time
Sprinkle crunchy salt and some extra rosemary on top
Bake at 180 degrees for 20 minutes, pull it out and cut into squares with a pizza cutter or large knife (it will still be soft at this point don’t worry), bake for another 20-30 minutes or until golden brown
During isolation I’ve been making lunch for my housemates. It gives me a break away from work and has also meant I’ve finally nailed soup-making! This one is so incredibly warming; sweet, spicy and creamy from the potatoes. The secret is the dollop of mango chutney which takes the harshness away from the spices.