I grate carrot, cellery, mushrooms, eggplant, zuccini into the meat sauce to bulk it up and get the vegie quota happening...
Home grown eggplant, tomatoes and basil in it so I feel super satisfied
I make assemble it in the morning and let it sit all day and cook it later.
When I make lasagne, I steam carrot, pumpkin, zucchini, brocolli & cauliflower then when they're all cooked I puree them and add them to the sauce. I feel so much less guilty making lasagne that way and it is difficult to tell there are lots of vegies in the sauce.
Well my soup is bubbling and my pie is in the oven...
Tomorrow I'll be making Vegetarian Butter Chicken (from scratch with sanitarium chicken pieces), Cauli Rice and Pumpkin Pie... its a Pie weekend here And DH has put in an order for cookies.
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