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Family favourites<br />
Childhood dishes got you hungry for more? Try these two<br />
family favourites, each with a nutritional twist<br />
Writing | Rania Salman<br />
Reminiscing about<br />
childhood family<br />
dinners? Want to<br />
recreate your favourite<br />
family feasts? We’ve got two<br />
delicious dishes packed with<br />
veggies and key nutrients, plus a<br />
dash of nostalgia!<br />
High in taste, but low in salt<br />
and unhealthy fats, these classic<br />
meals are incredibly versatile –<br />
it’s easy to substitute vegetables<br />
to suit your personal taste. So<br />
have a go, and make some new<br />
memories around the stove.<br />
Vegetable lasagne<br />
Serves: 8<br />
Prep time: 20 minutes<br />
Cook time: 1.5 hours<br />
Ingredients<br />
• 1 medium yellow pepper, 1<br />
medium red pepper, ½ medium<br />
green pepper, chopped<br />
• 1 very large courgette, chopped<br />
• 1 medium aubergine, chopped<br />
• Handful of cherry<br />
tomatoes, halved<br />
• 1 Italian sun-dried tomato mix<br />
• Grind of black and white<br />
pepper<br />
• Olive oil<br />
• 1 medium onion, diced<br />
• 2 garlic cloves, minced<br />
• Tomato passata with basil<br />
• Pinch of oregano<br />
• 15 wholegrain lasagne sheets<br />
• 100g butter/spread alternative<br />
• 80g flour<br />
• 500ml semi-skimmed/<br />
skimmed milk<br />
• 220g cheddar cheese, grated<br />
Method<br />
1. Preheat the oven to gas mark<br />
6/225°C.<br />
2. In an oven dish, mix the<br />
chopped veg, Italian sun-dried<br />
tomato mix, and salt and pepper<br />
with olive oil, to coat the veg.<br />
Cook in the oven for an hour, or<br />
until soft.<br />
3. While the vegetables are<br />
roasting, sauté the onion and<br />
garlic with olive oil until the<br />
onion is translucent. Add<br />
the tomato passata, pepper,<br />
oregano, and salt to taste.<br />
4. Boil the lasagne sheets for 7<br />
minutes and sieve to drain.<br />
5. Make a Béchamel sauce by<br />
melting butter in a saucepan.<br />
Add the flour and milk slowly,<br />
whisking until the mixture<br />
thickens. Add cheese and<br />
pepper to taste.<br />
6. Once veg has cooked, remove<br />
from the oven and mix in the<br />
tomato passata to make the<br />
veggie lasagne base.<br />
7. In another roasting dish, layer<br />
as follows: lasagne sheets,<br />
Béchamel sauce, vegetables.<br />
Repeat until you get a few<br />
layers. Add remaining grated<br />
cheese on top.<br />
8. Cook for 30 minutes at gas<br />
mark 5/215°C, or until the<br />
cheese has browned.<br />
9. Enjoy with a side salad!<br />
58 | September <strong>2021</strong> | <strong>happiful</strong>.com