Sunday, 5 October 2008

Chickpea and roasted vegetable lasagne

Must be autumn, I've turned the oven on. Hopefully I'll have left overs to help me get through Monday and Tuesday lunchtimes. Phew! It's busy being back at work....

I soaked the pasta in hot water for 20 minutes, as instructed on the box. I made the filling from a standard tomato sauce preparation (well, my standard anyway), tomatoes, onion, garlic, salt, pepper, oregano, a bay leaf, and a little thyme and rosemary and a splash of sherry, pinch of sugar. The vegetables are roasted and frozen in bulk for later use. Here onions, courgette, aubergine, red, green and yellow peppers, garlic. The chickpeas too, were pre-prepared, soaked and then cooked in the slow-cooker on Friday.

There are two layers of pasta. The top layer covered in some tomato sauce and then a white sauce made simply from soya milk and nutrional yeast flakes. Baked in the oven at around 180-200º for hmmm, phone went, maybe 40 minutes?

Served with steamed broccoli, cauliflower and carrots. Very tasty.


DJ said...

Looks delicious! The sauce looks luxurious and colourful - yumyum!

Soja said...

Thanks! And having leftovers for Monday and Tuesday has really helped with a busy week. ;-)