Another Thursday has come and gone and in true Vera fashion, I served a fully meat-free dish for supper. Remember, my foods are not meat by-products free like cheese, cream, milk etc, unfortunately I am not that brave to attempt vegan cooking… yet.

This week was probably the coldest week I have experienced in a while. I wanted to make a hearty meal something tomato based but also remembered my commitment to no meat for supper on Thursday evening. Introducing my veggie lasagne.

Here’s an interesting side note of whether to use the word lasagna vs lasagne:

As with most other types of pasta, the Italian word is a plural form, lasagne meaning more than one sheet of lasagna, though in many other languages a derivative of the singular word “lasagna” is used for the popular dish.

So this version had the following in it:

• tomato base with garlic, green pepper, onion and mushroom
• butternut layer with roasted butternut, cream cheese and ricotta cheese
• Top layer of white cheddar and dried basil

My challenge with vegetarian meals is to develop more flavour from the fruit and vegetables.

This turned out to be so delicious. I am so excited to make more vegetarian meals because I am really learning a lot about the depth of flavour when your main component is not there!

Here’s a snap of the food. Sorry, I am not a food photographer.

 

I think next time I want some spinach added.