CATH - LASAGNE recipe - was Marie/ Spicy Tempeh Corn Stew

[Guest guest]

Hi Cath,

 

I thought you might like to see the recipe I was talking about.

 

When I left Australia to live in Holland I made a collection of favourite

recipes from my own collection and got lots of friends to contribute too. I

made a book of the recipes and gave a copy to each of the contributors.

Stupidly I didn't keep a spare copy or even the file from which it was all

printed. A friend has recently scanned it all in Word format so I can again

share the recipes without having to go through the laborious process of typing

them out.

 

This recipe is one of my own contributions to the book. I prefaced each

person's contributions with a mini biography so the contributors, most of whom

had never met each other, could get to know a little about my other friends. I

wrote a little introduction for each of the recipes I included from my own

collection.

 

The recipe is exactly as it is written in the book so if you need any help

with the metric weights and measures please let me know.

 

 

 

EGGPLANT LASAGNE

 

I used to participate quite frequently in market research groups where we

'road tested' new products or services. These groups were convened by Toni

Horberry who gave me this recipe. She told me it was a great favourite with her

'non eggplant loving' family who had not `discovered' the rogue ingredient.

Several people who have tasted this lasagne have said that they would never have

picked it as being a vegetarian dish.

 

2 c peeled, diced eggplant

2 medium green peppers, diced

1 /2 clove garlic, chopped

1 tsp chopped parsley (plus extra for garnish)

1 1/2 c tomato puree

125 g each parmesan cheese & mozzarella cheese (plus extra for topping)

1/2 tsp each cinnamon & salt

instant lasagne noodles

approx 3 tblsps oil for frying vegetables

 

Brown eggplant, peppers & garlic in oil 5-8 mins. Add puree, cook 1/2 hour.

Stir in parsley, salt & cinnamon. Stir well. Place alternate layers of lasagne

noodles, sauce & cheeses in casserole dish. Sprinkle with extra parsley and

cheese. Bake, covered, 30 mins in a moderate oven and uncovered for another 10

mins to brown cheese.

 

Cheers from Marie

 

catherineleslie1 wrote:

 

Hi Marie,

 

You are very welcome!

You're right, cinnamon does go great with tomatoes. I never thought of

using it when I make lasagna, but I will give it a try next time. Maybe in a

grilled eggplant, zucchini and mushroom lasagna.

 

Cath

 

 

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Support the World Aids Awareness campaign this month with for Good

 

 

[Guest guest]

I love eggplant in previously me*t dishes - great texture and of course absorbs

all the

wonderful flavours with which one cooks it! I have a couple in the fridge right

now begging

to be used in something interesting (Sadly, I'd have to convert this recipe

to vegan and

then it'd be pretty close to one of mine, which we've had recently.) I'll let

you know what I

come up with! Meanwhile, this is (along with all other recipes posted now)

safely in the

Files where we can all access it if we bomb out on doing a search of the

messages in the

archives (which btw is a much better system, as long as you know what you're

looking for!)

 

Thanks, marie.

 

And that was a great thing to do before you left Australia!

 

Love and hugs, Pat