What Diet

Directions

1. Cook pasta sheets or lasagna noodles in boiling water for 10 minutes until al dente. Drain and rinse with cold water.
2. Cook mushrooms, green peppers, onion and garlic in oil till slightly browned.
3. Stir in pasta sauce and basil. Bring to boil then quickly reduce heat and simmer for 15 minutes.
4. Mix the ricotta, mozzarella cheese and eggs in a separate bowl.
5. Preheat oven to 175 degrees C / 350 degrees F. Spread 1 cup of the tomato sauce into a greased 9×13 inch baking dish. Layer half each of the mixtures of lasagna noodles, ricotta mix, sauce and Parmesan cheese. Repeat layering and top with last 2 cups mozzarella cheese.
6. Bake, uncovered, for 40 minutes. Let stand for 15 minutes before serving.

Preparation time: 25 mins
Cooking time: 1 hour
Serves: 4

Ingredients

• 2 packs frozen spinach, defrosted
• 2 tbsp olive oil
• 4 cloves finely chopped garlic
• 2 drained cans quartered artichokes
• Salt and pepper to taste

To make white sauce:

• 2 tbsp butter
• 2 tbsp plain flour
• 2 cups vegetable stock
• 1/2 cup cream or milk
• 1/2 cup grated parmesan
• 1/4 tsp freshly grated nutmeg
• Salt and black pepper
• 2 cups grated cheese
• 1 large pack  containing your favourite filling such as mushroom or four cheese
• 1 lb trimmed asparagus spears

Directions

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1. Preheat oven to 180ºC / 350ºF / gas mark 4.
2. Heat pan. Fry onions and garlic until soft. Add Quorn mince and cook until brown.
3. Add all other ingredients . Simmer for 20 mins.
4. I another pan heat milk and mustard powder in a saucepan. Mix cornflour with cold milk and whisk with milk and mustard. Season with salt and pepper.
5. Spoon thin layer of sauce into an oven dish. Cover with layer of lasagne sheets. Continue layering Quorn sauce and lasagne sheets.
6. Spread some sauce over the top of the vegetarian lasagna and sprinkle with grated cheese.
7. Bake in the oven for  about 40 mins covering with foil if necessary. Brown top cheese under grill.

1. Preheat oven to 375 degrees F / 190 degrees C. Grease a 9 x 13 inch oven dish or oven tray.
2. Boil large pot of salted water and cook lasagna noodles for 8 to 10 minutes or until al dente then drain.
3. Heat oil in a large pan at medium heat. Add onions,  broccoli, carrots, peppers, eggplant and garlic. Saute for 7 minutes.
4. Place flour in a saucepan and whisk in milk. Bring to boil then cook for 5 mins until thick. Stir continuously. Stir in 1/2 cup parmesan, salt and pepper and cook for 1 minute whilst stirring. Take off the heat and stir in spinach. Retain 1/2 cup spinach mixture. Mix cottage and ricotta cheeses separately.
5. Spread 1/2 cup of spinach mix at bottom of the pan. Layer noodles, ricotta mix, vegetables, spinach mix and 2 cups mozzarella, top with noodles. Finish topping with last of the spinach mix, 1/2 cup mozzarella and 1/4 cup parmesan.
6. Bake in oven for 35 minutes and lightly brown top under grill.

Eggplant vegetarian lasagna (zucchini vegetarian lasagna)

Preparation time: 10 mins
Cooking time: 1 hour
Serves: 4-6

Ingredients

• 2 large eggplants, sliced longways 3/4 inch thick  into about 8 slices
• 5 tbsp oil
• Salt and pepper
• 1 cup thinly sliced mushrooms
• 2 minced garlic cloves
• 1 tbsp freshly chopped thyme leaves
• 15 ounce ricotta cheese
• 3 large eggs
• 1 cup grated parmesan
• 2 tbsp freshly chopped oregano leaves
• 2 cups passata or tomato sauce (recipe below if required)

Directions

• 5 cloves garlic
• Salt and pepper
• Olive oil, divided
• 1 diced large onion
• 3 peeled and diced carrots
• 2 tbsp tomato paste
• 1 cup fresh basil leaves
• 2 tbsp freshly picked oregano leaves
• 28 ounce can chopped tomatoes

Directions for tomato sauce