so has anyone got a recipe for a lovely meat-free lasagna....

[CatIsSleepy]

that's delicious and easy and I can make in advance and then just bung in the oven the next day?

or something equally cookable-in-advance?

got friends coming with their toddler on sunday, dh is away and I can't face trying to cook on sunday morning with dd tugging at my hand non-stop and getting upset when I don't have time to go and play with her...

any ideas gratefully received!

I love this one
but this looks nice too. I do a roasted veg one, roast a lod of veg, make a tom sauce, mix together and treat as a normal lasagne with bechemal etc.

ooh thank you beenleigh, I love spinach
that would be a non-cheating delia recipe then

roasted veg sounds good too

OK this is my own.

Chop up loads of veggies, sweet pot, peppers, red onions, carrotts, courgettes and aubergine, large chunks and really lots of them. put in a roaster ( i have 2 roasting pans exactly the smae) cover in lots of pesto and olive oil and roast until soft and yummy. then pour on passatta, and half a bottle of red wine and add in some quorn mince.
that is your "meat"bit done.
Cheese sauce as normal, although I add in creme fraiche as well.
then layer and bake

Honestly lasanga heaven.

A Rose Elliot spinach lasagne is yummy...
For 4
225g lasagne
500g spinach
15g butter melted
225g ricotta or similar
50g parmesan or similar
1 x tomato sauce
125g mozzarella

Oven 190 / gas 5

Tomato sauce
1 onion chopped fried in tablespoon olive oil, for 10 mins, add a crushed garlic clove, a tin of chopped tomatoes and simmer uncovered for 15-20 mins until it thickens. Blend if required.

Rinse spinach and put in pan wet, cook for 5 mins until tender drain into a colander and put back into pan with the butter, ricotta, most of the parmesan, and s&p, mix well.

Then layer the lasagne; tomato, pasta, spinach, some mozarella on the spinach, pasta and so on finish with tomato sauce as the top layer with mozarella and parmesan sprinkled over the top.

Bake for 30-35 mins.

The recipe suggests you cook the lasagne first but I never bother and its fine. Also don't skimp on cheese as I tried that and it wasn't as nice - the mozarella on the spinach is a particularly yummy part of it!

HTH

half a bottle of red wine? imum I like your style
I assume would still be heavenly without the quorn.....

thank you pamplemousse that sounds lovely too
spinach is yum

Oh yes it would, and the way id do it creates very little washing up, you see itake the roaster out of the oven (with veggies in) and pour the wine and passatta into it, mix it up and then layer up the lasnaga in the other roaster.
Really tis good, and you can obvs put more wine in, when making a huge one (for 10) i did use a whole bottle-slept really well that night!

serve with a crisp salad!

sounds like a good way of ensuring the children have nice long naps after lunch...

I did one similar to this, think it was a Jamie Oliver recipe but not sure:

500g of lasagne
garlic clove, chopped
1 aubergine, roughly chopped
6 tbsp extra virgin oliv oil
500g of tomato sauce/passatta
4 big leaves of basil, chopped
400g of fresh ricotta
60g parmesa
60g butter
salt and white pepper

Turn on the oven to 180C

Add the oil to a hot pan and cook garlic until golden

Add the aubergine for about 10 minutes

Remove the garlic and add the tomato sauce
with the basic; cook for about 5 minutes then season

Heat the ricotta gently in a pan to make a sauce

Dot some butter into the empty lasagne dish

Start with a layer of the aubergine tomato sauce first; then add a layer of the pasta; next the sauce again

Then pour on a layer of ricotta sauce

Repeat layers until you reach top of plate; finishing with a leyer of ricotta sauce

Top with the parmesan and a few knobs of butter

Cover and cook for 20 mins in the oven

Remove lid and cook for a further 10 minutes until golden on top

my veggie one with feta and roasted veg is on this thread

thanks olive
'serve with salad and shut the feck up is my motto'
LOL

Hula that sounds lovely and simple too, thank you

I cook up a load of green/continental lentils with a bay leaf. (about 1c)

then garlic, onions, celery, mushrooms, zucchini, sometimes sweetcorn, tin of chopped tomatoes, herbs. when veggies are soft stir the lentils in.

this works as the 'mince' sauce part of a lasagne or equally well as a 'bolognese'.

ooh I love lentils too

ok now am torn between
roasty veg
spinach
lentils

hmmm