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Posts Tagged ‘roasted vegetables’

Wow, last night’s dinner was delicious. We were treated to a sweet, but utterly delicious chicken curry that is a favourite from-home dish of our South African hostess. I got the recipe (only 4 ingredients in the sauce – and slightly strange ones at that!) and Rob and I will definitely be giving it a try ourselves sometime.

Roasted vegetable lasagne just out of the oven

But on to tonight’s roasted vegetable lasagne! I got home from work and took the roasted vegetables out of the fridge, into which I stirred a tin of chopped tomatoes (to avoid the need for further cooking use good quality tinned tomatoes as they are far less watery than cheaper ones and therefore don’t turn the roast veg into a sludgy mess – our favourites are Cirio and Napolina). As tinned tomatoes can be a little bitter I also added a couple of pinches of sugar to mellow out the flavour. I then layered up an ovenproof dish with the veg, lasagne sheets and white sauce (from a jar – we’ve yet to attempt making our own) and topped it with about 50g of cheddar. The lasagne was then covered in foil and put into a 180 degree oven – at which point Rob got home, nice timing there. After 30 minutes the foil was removed and the oven temperature whacked up as high as it’d go to brown the cheese – I actually got impatient at this point and swapped over to the grill!

Whenever we’ve made any kind of lasagne before, we haven’t done the foil stage. I can’t really work out if it was beneficial or not – on the one hand, I think it helped the pasta to cook well, but I also wouldn’t have needed the grill had the cheese been left to brown all along. Maybe next time we’ll try the foil for less time. Tonight’s roasted vegetable lasagne was really nice, but I think next time it’d also be good to add some cloves of garlic to the roasting mix and combine the cheddar with some Grana Padano (a favourite over parmesan in the Grubs Up household!).

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Tonight’s dinner wasn’t really one for the blog; a combination of guilty pleasures and needing to clear out the freezer led us to chicken dippers(!) with potato wedges and baked beans. At least the wedges were homemade though!

We like to plan our dinners for the week in advance and roasted vegetable lasagne made it on to this week’s list and as we’re at a friend’s place for dinner tomorrow, tonight was our last chance to roast the vegetables.

Roasted vegetables roasting tin - red, yellow & green peppers, red onion, courgette and cherry tomatoes

We chopped up some red, green and yellow peppers, courgette, and red onion and put them into the roasting tin with cherry tomatoes, a few good glugs of olive oil, herbes des Provence and salt and pepper then roasted them for about 45 minutes until they were soft and starting to blacken at the edges – mmm! Next post will (hopefully) be the finished lasagne!

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