Leftover Lasagne

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Not lasagne that is leftover.  It is lasagne made from leftovers.

This post is not so much a recipe but a demonstration of what can be done to minimise food wastage.  A germ of an idea that grew……………….into dinner.

I make my own refried beans and for some reason 2 different containers were opened and in the refrigerator.  I decided that they needed to be used up.

From the freezer I sourced a small container of cooked brown rice and a bag of cherry tomatoes.  The tomatoes are from our garden – at least a year ago.

Once the rice was thawed, I heated it then added a beaten egg and pressed the mixture into the bottom of the dish.  Next was a layer of refried beans.

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Next, I headed to the garden to harvest one of the giant bok choy.  The stalks and leaves were chopped separately.  I wilted the shredded leaves in a pan and cooked the finely sliced stalks until tender.

Meanwhile, I made some white sauce.  I use potato starch and besan flour to thicken the mixture so that it is gluten free.  I then mixed in the bok choy.

The tomatoes were simmered and reduced, herbs and seasonings added.

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Then it was time to assemble the remainder.

Half of the bok choy/white sauce mixture then half of the tomato mixture.

Repeat with refried beans, bok choy and tomatoes.

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The final step will be to sprinkle with crumbs and grated cheese and bake until heated through.  I use flaxseed meal instead of breadcrumbs for a nutritious and gluten-free alternative.

This will make 4 generous adult serves so we will have half of it for dinner and the remainder for another meal.



A New Recipe

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It is not very often that I come across a recipe that is not just a simple variation of something I already make.  However, here is one I came across from ‘Christine’ on Simple Savings.  I don’t know what the origin of the recipe is.

007It was so good that I did not even have a chance to photograph it before we served up our dinner.

This is exactly as Christine presented the recipe.  I made a few minor adjustments and will continue to do so but more of that in another post.

Lasagne sheets
Bean Sauce (see below)
Cheese Sauce (see below)
250g frozen broccoli or equivalent fresh (I use fresh & steam it a little)
90g matured cheddar cheese, grated
1 tbsp grated parmesan cheese
½ cup light sour cream

Lightly butter a 20cm square casserole dish
Lay sheets of pasta on base and cover with half bean sauce
Spread half cheese sauce evenly over bean sauce
Chop broccoli into pieces and place on top of cheese sauce
Cover with another layer of lasagne
Spread with remaining bean sauce then cheese sauce
Top with final layer of pasta
Sprinkle with grated cheddar cheese, then with parmesan cheese
Bake, uncovered 180 deg C for 20 minutes
Drizzle sour cream over top and bake a further 10-15 mins or until golden brown
Stand 10 minutes before cutting & serving

Bean Sauce:
1 tbsp butter
1 onion, chopped
2 cloves garlic, crushed
125g mushrooms, sliced
1 x 440g can red kidney beans, drained
Salt & pepper to taste
½ tsp oregano
1 x 425g tomato puree

Melt butter, add onion, garlic and sliced mushrooms.
Saute gently for 3-4 mins
Add beans, salt & pepper, oregano & tomato puree
Bring to boil the simmer 10 mins or until slightly thickened

Cheese Sauce:
2 tbsp butter
4 tbsp plain flour
Salt & pepper
Pinch nutmeg
500ml skim milk
100g matured cheddar cheese, grated

Melt butter, add flour, salt, pepper & nutmeg and blend until smooth
Allow to cook 2 mins
Remove from heat and blend in milk
Return to heat, stirring constantly until sauce boils & thickens
Reduce heat and cook 1 minute
Remove from heat and stir in cheese

Have you ever seen this or a similar recipe?  What do you think?

Gluten-Free Pasta – An Update

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A couple of weeks ago I wrote this post about making my own gluten-free pasta which includes the recipe.

004The fettucine and lasagne sheets were packaged and frozen for later use.

003I made a large dish of lasagne last week and GMan declared that it was really good.  That is high praise indeed, especially since he can happily eat conventional pasta if he wishes.

Tonight was the big test when I boiled the fettucine to add to sliced sauages in a spicy sauce.  I made sure the water was at a rolling boil and I added the frozen bundles of pasta.  Once it had come back to the boil it was only about 2 minutes until the pasta was ready.  My worst fears of a gluggy mass at the bottom of the saucepan were not realised and I will definitely continue to make my own gluten-free pasta.

Gloriously Gluten-Free

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I made a gluten-free lasagne for dinner tonight.  That is not particularly earth-shattering as I know that you can buy gluten-free pasta and I have used it on previous occasions.  However, this time I was inspired by a Facebook post from a friend and decided to substitute the lasagne sheets with sliced zucchini.

I use a combination of potato flour and chickpea flour to make the bechamel sauce.

Here are all of the components prepared before I assembled the lasagne.


The last layer in place.

010Ready to serve.

001Plated up.

002The verdict?

The zucchini did not provide as much support as lasagne sheets, therefore, the lasagne did not translate neatly in one piece onto the plate.  The taste was excellent which means it was a success by my standards.  I would definitely make this again with a few adjustments.  I would make the meat sauce drier which I think would help in maintaining the shape.  The zucchini could perhaps be sliced a little thicker.  You could also make the serves in individual ramekins.