Tuesday, November 18, 2008

Fairies at the bottom of the garden...


The girls have been fairies alot lately...Rosie loves dressing up and Lucy & Sunday can't help but join in the fairy fun. What a lovely life.. playing fairies in the garden with your sisters on a sunny day!

Last night I made my signature dish of vegie lasagne. Now it's not a hearty, lots of vegies type lasagne, it is simpler but really delicious. I worked with a lovely lady, Maria, years ago at the Evelyn Hotel and she told me to how to make the lasagne in this way. My whole family love it and that's saying something.



Beck's Easy & Delicious tomato lasagne


Heat oven to about 180 degrees (celcius)

Ingredients
1can diced tomatoes
1 bottle tomato sugo (no herbs, just plain)
1 onion
garlic
1 zucchini
handful of home grown parsley, chopped
pasta sheets (fresh is best)
mozzarella cheese
1 1/2 cups milk
1/4 cup butter
1-2 tablespoons flour
parmesan cheese

Ok, here we go. Chop up the onion and fry gently with diced zucchini. Add some garlic, try to use australian garlic, it's much better. After a few minutes, when the vegies are soft add the can of tomatoes and let cook for a few more minutes. Then add the bottle of sugo & parsley and just let it cook slowly while you make the white sauce.

Melt the butter and add flour. When combined slowly add the milk stirring all the time. After a little while it will become thicker (this part can be tricky if kids are hovering and there is alot of chaos in the kitchen, tell them to pipe down & GO OUTSIDE!) and keep stirring, lower the heat and add a handful of parmesan. you could also add nutmeg if you like, I don't usually. Yum! Ok..now comes the fun part.

Spread some of your tomato sauce on the base of your dish, then a layer of pasta and then a sprinkle of mozzarella. Keep going till all is used up. You will probably have a sheet and a half left of pasta. Finish off with a layer of pasta and then pour your white sauce on top. Sprinkle with a little more parmesan and then into the oven at about 180 degrees. cover with a baking pan so it doesn't brown too quick and remove this in the last 10 - 15 mins. Once cooked let it sit for five minutes while you make a tasty salad.

A lovely, simple dinner that you can adapt to your own tastes, it also freezes well.



Bunnies are going well - if a little more slowly than I would like! There hasn't been alot of time for Dandelion projects lately but hopefully that will change. What a busy time of year it is...we all need to take a few, deep breaths. Phew!


Thanks for popping by, see you soon x

4 comments:

Kitschen Pink said...

oh thank-you thank-you thank-you. I need to cook a quick lunch this week and I have my entire kitchen cupboards emptied onto worktops as we have a little field mouse in the house so it's madness and I have to catch the mouse and sort the house before Thursday - this looks like the perfect, simple meal to put on the table and I don't even have to start thinking about it. It's a job done for me - although what on earth is Sugo?? Is that the same as Passata? Squished tomotoes or sieved tomatoes would be a good description? Will it be ok if I use dried pasta? Can't get the fresh stuff out here.
Beautiful beautiful bunnies!! Beautiful. Did Lark mention I"m going to pop in when I find a bus that will get me there! I wish!!t.xx

jodi said...

those bunnies are adorable. And the vegie lasagna looks delicious

char said...

love the recipe! very coot idea.
well you are very coot! bunnies looking good! cant wait to see you and also come home! lots of love xxxxxx

Kitschen Pink said...

yummy scrummy! we're having leftovers for lunch today and I've a feeling it's going to be even scrummier! t.x