Weigh night - another pound off! Really pleased as this week included a great night out on Saturday for the lovely Mandy's 40th birthday. Cosy cotswolds hotel, fab meal, lots of scrummy wine and great company. And really proud that I ordered poached eggs on toast for breakfast the folllowing day, while others opted for the full fry up! 2 more weeks to my gorgeous friend's wedding so aiming for another 2 pounds before then.
Tonight Matt made an AMAZING and DELICIOUS Mushroom and Courgette Lasagne. Originally from the best ever 400 budget recipes, it's cheap, filling and really satisfying.
The whole recipe is 30 propoints - divide it as you like!
Mushroom and Courgette Lasagne
For the tomato sauce
10g dried porcini mushrooms or a mushroom stock cube disolved in about 50ml water
1/2 onion, chopped
1/2 carrot, chopped
1/2 celery stick, chopped
1 tbsp olive oil
1 tin chopped tomatoes
1 tbsp tomato puree
1/2 tsp sugar
1/2 tsp dried basil
For the lasagne
25g butter
230g courgette, thinly sliced
1/2 onion
230g chestnut mushrooms, thinly sliced
1 garlic clove, crushed
20g grated parmesan
oregano leaves, to garnish
100g lasagne sheets
For the white sauce
20g butter
450ml skimmed milk
20g plain flour
salt and pepper
1. disolve the mushroom stock cube in the water or if using the porcini mushrooms,put them in a bowl and pour the 50ml of hot water over and leave to soak for 15 minutes
2. if using the mushrooms tip into a sieve set over a bowl and squeeze the mushrooms with your hands to release as much liquid as possible. Chop the mushrooms finely and set aside. Strain the soaking liquid through a fine sieve and set aside.
3. To make the tomato sauce, heat half the oil in a pan, add the vegetables (onion, celery and carrot) and fry until softened. Place in a food processor with the tomatoes, tomato puree, sugar, dried basil, porcini and soaking liquid (or mushroom stock) and blend to a puree. Preheat the oven to 190 degrees.
4. for the lasagne, heat the remaining olive oil and half the butter in a large pan. Add half the courgette slices and season to taste. Cook over a medium heat for 5-8 minutes, until lightly coloured on both sides. Remove from the pan with a slotted spoon and transfer to a bowl. Repeat with the remaining courgettes.
5. melt the remaining butter in the pan and cook the onion for 3 minutes, stirring. Add the chestnut mushrooms, chopped porcini (if using) and garlic and cook for 5 minutes. Add the courgettes.
6. For the white sauce, melt the butter in a large pan, then add the flour and cook, stirring for a minute. Gradually whisk in the milk. Then bring to the boil and cook, stirring until the sauce is smooth and thick. Season to taste with salt and pepper.
7. Ladel half of the tomato sauce into a shallow ovenproof dish and spread to cover the base. Add half the vegetable mixture, spreading it evenly. Top with about one third of the white sauce, then about half the lasagne sheets, breaking them to fit the dish. Repeat these layers, then top with the remaining white sauce and sprinkle with grated parmesan cheese.
8. Bake in the oven for 30-40 minutes until the top is bubbling and golden and the lasagne is tender.
9. We served with a big salad with 2 propoints of toasted pine nuts.
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