Welcome to #MadeItMonday, where I post something I’ve made in the previous week, and where you can join in and post something you made too! The rules are easy: post a pic somewhere of something you’ve made in the last week (ish; let’s say in the last month as the hard-and-fast) and tag it. Sit back and enjoy scrolling through all the beautiful things we’ve collectively created, and celebrate the fact that humans can be awesome! 🙂
Don’t worry. I’ll have a cake again for you next week 😉 😀
In the meantime, I had a bake day a week-and-a-bit ago in preparation for the new school term and stocked up the freezer. Like everything in my life, I didn’t get as much done as I wanted, har har, but we do have a freezer mostly full of food now, and it saves having to cook a couple of nights a week 🙂
I thought I’d share this lasagne today – not just the picture, but also the recipe, because it’s super easy and also super tasty 🙂 Don’t be fooled by the 13-step recipe: most steps are literally just, ‘Layer this in’. ‘Now this’. 😉
INGREDIENTS
The quantities here are really more *suggestions* than rules. We cook pirate-style in my household: everything’s really more like guidelines 😉 So feel free to alter according to taste or preference 🙂
1.5 – 2 440g cans of crushed, herb-and-garlic-seasoned tomatoes
1-2 small zucchini
1 box lasagne sheets (you won’t use the whole box) (well, maybe if your dish is GIGANTIC)
300g pumpkin or squash or sweet potato. I used a Kent pumpkin, and honestly, 300g? I actually have no clue. It was either 300 or 600g for both lasagnes, so you know. PUMPKIN. SOME OF IT.
150-200g feta (I used soft Danish feta here, which I prefer in this as it gets a lil bit more melty, but hard Greek feta also tastes good, as does in-between Tasmanian feta, or whatever you favourite salty cheese is!)
Mushrooms. Some. I think I used about 3-4 cup mushrooms?
150mL pouring cream, or more.
Grated cheese, enough to cover. I used Tasty because that’s what’s common in Australia as your standard, cheapest all-purpose block cheese. Rawr.
METHOD
- Chop up your pumpkin/squash nice and small (so it cooks faster), removing skin and seeds. Microwave or steam it until soft, about 6-8 minutes.
- Empty half the tomatoes into a baking dish.
- Cover(ish) with half the sliced (and quartered if they’re too big) zucchini.
- Layer over some lasagne sheets.
- Mush up the pumpkin/squash and layer it over the pasta.
- Crumble up the feta and make a nice layer of it over the pumpkin.
- Layer another round of lasagne sheets.
- Add on the rest of the tomatoes and zucchini.*
- More pasta.*
- Sliced mushrooms. As many as your dish will allow for.
- Smother the whole thing in cream. If you’re feeling fancy and have the time, effort and know-how, go ahead and make a white sauce instead, but if you’re low on time, energy, and/or know-how, pouring cream is perfectly fine.
- Cover the whole thing with grated cheese then bake in a moderate to hot oven (180-200C) until the pasta sheets are cooked through, which is usually when the cheese is nice and brown and bubbly. Stab a knife into it just to make sure.
- When you serve it, give it ten minutes or so out of the oven to cool down a little – if you serve it piping hot, it’ll be a little sloppy, but it’ll firm up nicely as it cools a bit 🙂
* If your dish is shallow, you can skip steps 8 and 9.
What have you made this week? (It doesn’t have to be fancy!!) Don’t forget to tag your contribution, or even better, leave a link in the comments!! I love seeing what inspiring things other people have made 🙂 🙂 🙂