RECIPE - Potato Lasagne - RE: Warming Up?

[Guest guest]

Hi everyone,

 

 

 

Here’s my offering. I’m sorry Pat, it isn’t a slowcooker recipe but it is

easy, delicious and warming.

 

 

 

At breakfast last Thursday Hans said that there were a few very ripe

tomatoes in the fridge which needed to be used very soon. He asked me if I

would make a nice big pot of tomato and vegetable soup. I thought that was

a good idea as it was quite a wintry day. I made the soup in the morning

and mentioned it to Hans when he rang me in the early afternoon. He said

‘we had soup a couple of days ago. I meant to have this soup at the

weekend’. It obviously never pays to take things too literally!!!! Anyway,

I had to think on my feet about what to have for dinner that night. Just

before Hans rang I had been browsing through my book of recipes I collected

from friends and family when I left Australia and I found a nice simple

recipe which I used to make quite frequently. For some reason I had

neglected it for a couple of years but I trotted it out for Thursday’s

dinner – with my inevitable changes of course. I am pathologically

incapable of sticking to a recipe completely (LOL).

 

 

 

Here is the original recipe as it was given to me and as it appeared in my

book (with any necessary ‘translations’ in brackets).

 

 

 

POTATO “LASAGNE”

 

 

 

4 potatoes, thinly sliced

 

1 jar pasta sauce

 

I diced capsicum (bell pepper)

 

few olives, diced

 

mozzarella cheese, grated

 

250 g (9 oz) mushrooms, sliced

 

parmesan cheese, grated

 

 

 

Layer a deep casserole dish with potato, sauce, mushrooms, mozzarella

potato, sauce, capsicums, mozzarella potato, sauce, mushrooms, mozzarella

potato, sauce, capsicums, mozzarella potato, olives, parmesan.

 

 

 

Cover, bake at 180 C (355 F) for 1 hour or until potato is soft. If it

seems dry and the potato is not soft add ½ a cup of water and cook for a

further 30 minutes.

 

 

 

MY NOTES

 

 

 

This quantity is sufficient for 3-4 people.

 

I was lazy and used a 500 g (approximately 1 lb) bag of pre-sliced potatoes.

 

The pasta sauce I used was a 450 ml (15 oz) jar of spicy tomato flavour.

 

I only had about 150 grams (5 oz) of mushrooms so that’s all I used.

 

I used 2 capsicums (bell peppers) and sliced them rather than dicing them.

I put rings of the capsicum on top of the final layer of potato.

 

I used 1 ball of soft buffalo mozzarella in the ‘body’ of the dish and about

50 grams (2 oz) grated pecorino on top. I removed the foil cover from the

dish and added the pecorino about 10 minutes before the dish was finished

cooking.

 

I cooked the dish at a lower temperature – 150C (300F) for 1 ½ hours. I

find that this way the potatoes cook softer.

 

 

 

 

 

I did actually take a photo of the meal but, for some strange reason,

something must have gone wrong and it wasn’t on the disk when I looked for

it. Oh well, we live and learn.

 

 

 

Cheers to everyone from Marie

 

_____

 

 

On Behalf Of Pat

Sunday, September 23, 2007 3:29 PM

 

Warming Up?

 

 

 

Cindi and Kymberli have the right idea. It's time to break out the

slowcooker again (unless

you've never put it away, of course - great way not to use the oven in the

hotter weather!).

And for those who prefer the stove-top method or the casserole-in-the-oven

method,

well, that works too, eh?

 

So here on the 23rd September, first day of Fall/Autumn (except for those of

you in the

southern hemisphere, to whom I wish Happy Spring), I wonder: What's YOUR

favourite

easy-cook stew, soup, casserole for cooler weather? If you have a recipe

too, of course,

that's just great, but all ideas are welcome right now! I keep falling into

a rut and I'm

sure others would appreciate a nudge in the right direction too!

 

Love, Pat