Vegetable Bake Recipes or Vegetable Lasagna Dish ....

Hi all,

I want to make a meal with heaps of vegies in it for tonight ... Does anyone have a yummy favourte recipe they care to share :pray:

Can be a vegetable bake, vegetable lasagne, ... anything ;)

TIA for any kind replies xox

This one isn't terribly exciting I'm afraid, but it is very healthy.

It's a smashed veg lasagne made with vegies of your choice and mountain bread (so cuts down on the carbs).

First of all, chop up veggies of choice (I use chillis, capscum, pumpkin, eggplant, zucchini, tomatoes), spray with oil, sprinkle with italian or pizza herb seasoning and roast in the oven for about 20 mins or until soft.

When ready, take out and use a fork to "smash" the veggies up.

Layer one sheet of mountain bread (MB) on the bottom of a lasagne dish, top with a little passata or pizza sause, then spoon on third of veggies. Top with a little cheese, then repeat until all three layers (or as many as you wish) are done. Sprinkle cheese on top then over bake for about 10 mins and all good to go!

I make vegie bake all the time and throw in whatever vegies I have chopped into chunky'ish cubes and slices (potato, kumara, zuccini, broccoli, carrot, cauli etc) I then just mix half light cream/half milk with garlic, seasoning and salt & pepper tip it over the top and sprinkle tasty cheese on it and in the microwave for 30-40 without a lid. (If I do it in the oven it is always crunchy!)

i do similar to Sas - cauli brocolli, zuc, spud, sweet spud, swede, turnip, carrot, parsnip - cube it all - sorta fry/steam it in a big electric fry pan that we have - make a cheesey white sauce, mix it through, put it in a lasagne dish, bake

if we're wanting it to go further, we add pasta
if we want meat, we add browned chicken cubes

if you don't know how to make white sauce, let me know and i'll type up how i make it

BG ... would so love your White Sauce recipe cause i'm not too keen on my own ;)
(thought with my broken heart especially after yesterdays funeral i could try keep my mind on something good & get back to eating more vegies, my SIL was always great like that).

i measure nothing so will guesstimate - hope it makes sense

i add about two generous tablespoons of butter/margarine (i use the low cholesterol marg cos i get heartburn from everything else - even on toast sigh) into a large heavy based saucepan
melt it down and then turn the burner down as low as you can
once butter is melted add some plain flour mixing as you go - you should get enough plain flour to absorb all the butter, but not leave it dry in the pan. it generally ends up being similar amount to the butter.
keep stirring all the time
cook off the butter/flour mix a little - you want the flour to take up the butter flavour but not browned or burned
now - this is how we do it - you don't have to add these!
we add salt and pepper for flavour, add in some grated parmesan (either fresh or the packet stuff - not from a tin - that stuff is gross!) - stir it through. the parmesan may stick to the pot a bit - that's ok cos you won't be leaving it long at all!
another optional thing - we add a 300ml of thickened cream - it makes it creamier but isn't essential if you don't have it.
if no cream, add a bit of warm water - just enough to make a thick paste with the flour/butter mix - the cream works the same - its' one way to help avoid lumps

now you add the milk - i only add between 1/4 and 1/2 cup at a time - mix it through and keep it moving so it doesn't burn or go lumpy - i use a whisk when i'm cooking white sauce. each lot of milk, make sure it's mixed thoroughly and you have it thickened up - you might put the burner heat up a little bit - it depends on how hot it is, how confident you are with making the sauce etc.

keep adding milk a bit at a time until you get the right volume for what you want. i always make it a little runnier than i want for the vege bake to make sure it's not too thick when i add the cheese

now, once you have the volume you want - add your tasty grated cheese. we kill the heat completely, put a generous handful or two into the pan, mix it all through, make sure it's relatively well melted - this will thicken your sauce up a bit. done

with the vegie bake we make - i ensure that the vegies are cooked but not soggy, put them in the bottom of the pan i'm going to use, then top with the sauce - mix it through, then add more - makes sure you don't get too much sauce in there. you can top with more cheese if you want, but we don't bother - lotsa cheese in there already!

this is a rich sauce, so we tend to not have too much sauce - the veg is just coated, not swimming. if we're doing it as a main (generally with chicken in it) we do larger chunks of veg than we do if it's a side (with steak or something).

i hope that makes sense - have had three attempts at typing - the feet of a tired bubba kept deleting bits!



i was thinking of you yesterday and hoping it was the best day it could be given the circumstances.

...BG, it was the most beautiful ceremony & it would have been just as my SIL would have wanted. I was very honored & humble to be part of the very small family group at the morning burial ... it was freezing cold & dark clouds and then all of the sudden when the celebrate spoke about her the clouds parted & the most beautiful warm & incredibly bright sunshine broke through & warmed us up ... then when the ceremony finished we laid a flower on the coffin & said our goodbyes the sun disappeared & the clouds came back & it started to sprinkle with rain ... i think we ALL there felt something very special about that. xox (and the service in the arvo was wonderful, and so many, many people attending).

(Thanks so much for thinking of me BG, that's just so lovely of you :hug:)

that's beautiful hun