VEGETABLE LASAGNE
34cm Baking Dish & Lid & 5.0ltr Casserole & Lid
Angelina Gualdi
Crepes
3 Eggs
pinch salt
2 generous cups plain flour
1 ½ cups milk
1 ½ cups water
Mix all ingredients together in mixing bowl Stand one hour before using
Heat 34cm Baking dish base to medium
Place 1 ladle of mixture in base – roll around to cover base
Turn over and cook other side
Makes 3-4 large crepes
Tomato Sauce
1 onion chopped
2 tablespoons oil
½ cup water
2 medium zucchini
2 carrots
200 gm button mushrooms
1 medium eggplant cubed
1 425gm can peeled tomatoes
3 tablespoons tomato paste
2 chicken stock cubes
salt & pepper to taste
Place onion and oil in 5.0ltr casserole base – saute gently
Add peeled tomatoes and paste—simmer for a few minute
Add vegetables, stock cubes, salt & pepper
Simmer on low for 35 minutes
Ingredients for Lasagne
2 cups grated mozzarella
1 cup grated parmesan cheese
2 eggs
½ cup thickened cream
½ frozen spinach defrosted
Beat eggs and cream together
Line bottom of 34cm base with the tomato sauce
Place layer of crepe and cover with sauce, spinach and mozzarella and parmesan cheese spoon small amounts of the eggs and cream mixture over layers
Repeat 2 more layers
Place cheese and egg mixture on top layer
Cook on medium heat for 10 minutes---- with lid vent open
Reduce heat to low and simmer for 40 minutes
When cooked let stand for 5-10 minutes before serving
Serve with a sprinkle of parmesan cheese
Buon appetito!!!!
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These DVD features recipes from our "Cooking with BESSEMER" series aired on pay TV, including: pumpkin and fetta gourmet pizza and other BESSEMER favourites.
CD 01 - CD 02 |