Lasagne/Lasagna

Not sure on the spelling of that as both seem to be used willy nilly.

I made a roasted Vegetable and Spinach Lasagna - it was delicious. I didn't follow a recipe I just made it up as I went along (it's the magic of my new kitchen I tell ya!). I always make this Tomato Sauce though and I always make a big batch and freeze it up for easy convenient use later. This is enough for two Lasagnas or two Moussakas or two of whatever and each portion serves 4 people - so you can divide it up according to your own preferences

Tomato Sauce

serves 8 Ingredients 1 tsp Olive Oil 1 Large Carrot, peeled and diced 1 Large Onion, diced 2 Cloves of Garlic, crushed 2 x 400g Canned Tomatoes 5 fl oz Red Wine or Vegetable Stock (Red Wine is soooo much better!!) 1 Bay Leaf 1 Tbsp Fresh Basil, diced 1 tsp Dried Oregano Salt Freshly Ground Black Pepper

Method In a pan add 1 tsp Olive Oil and fry the Carrot and Onion for 10 mins stirring regularly. Add the Garlic, Tomatoes, Red Wine (or stock), Basil, Oregano and Bay Leaf and cook on a gentle heat for 20 mins. Take out the Bay Leaf and whizz with a hand mixer or in your blender. Season to taste.

Easy Peasy!

For the Lasagna/Lasagne I roasted a combo of veggies - Onion, Peppers, Aubergines, Courgettes, Garlic etc etc and I sauteed some Spinach and added some Roasted Garlic, Salt and Pepper to the Spinach then I layered up the dish starting with a layer of Tomato Sauce, then Lasagna, then Roasted Veggies, Tomato Sauce, Lasagne, Spinach, Lasagna, Tomato Sauce, Roasted veggies then topped it with my new creation which I shall call Chickpea Sauce. This is basically a Hummus recipe but with the addition of Soya Milk which makes it perfect for topping Lasagna with. It is seriously delicious and I was very happy with the result - so much so I wanted to share it with you right away. :) Chickpea Sauce 2 cups cooked Chickpeas 2 Cloves Garlic, diced 2 Tablespoons Olive Oil 2 Tablespoons Tahini About a cup of Soya Milk (more or less depending on how thick the consistency will be) Salt to taste Black Pepper to taste Squeeze fresh Lemon Juice Method Whizz up the Chickpeas, Garlic, Olive Oil and Tahini with a blender or stick blender. Gradually add in the Soya Milk to get the right consistency - you're after a thick dollopy kind of Sauce (you know what I mean, right?) Add the seasonings and adjust to your preference. And TAHDAH!

here it is served with a Green salad It was even better the next day where we had it with good old oven Chips :)

Cooking to Kasabian - Fire. Seriously GOOD CHOOOOON! GO VEGAN!