cheeseless lasagne or uncheese lasagne

So much for managing to write every day! Thats just another thing that didnt quite work. Still seem to have got back into writing every couple of days so its still an improvement. Seems this blog is still becoming a sort of diary tho and I was attempting to do something else with it. Right this minute tho I am unsure of exactly what it is I want to use this space in cyberspace for. Its my space tho so will just turn into what it is I suppose. Or should that be hope with fingers crossed several times over?

Unfortunately I never got a photo before half of it was eaten!

 I made a cheeseless lasagne : It originally was meant to have cheezley in the sauce but I decided to economise and used the marinade from making vegan feta instead with a bit of black pepper and juice of 1 lemon. Oh and just a dash of soya sauce for the salty bit. Add all this to about half a litre of soya milk which is already in a pan and coming up to the boil. Stir very well and you have a "sort of cheesey sauce". M says its nice but not that cheesey so unless you either need to economize or you just have not got ny and still fancy lasagne you might find a better recipe. IF however you have no cheese /cheesley and no money or time to go and buy any then this is a very good lasagne recipe.


 FRUGAL LASAGNE
Soak about 1L of soya chunks in boiling water in microwave
With a small amount of marge, fry 2 large field type mushrooms - chopped.

In a large oven proof dish, place some ready made pasta sauce in a thin smudge of a layer over the bottom of the dish.

Add a few slices of courgette, chopped onion and sprinkle some soaked soya chunks.

Put a layer of dried lasagne sheets on top of this.

Then put another layer of lasagne on top of that.

Spread with generous amount of pasta sauce.

Add courgette slices, chopped onion, whole peeled garlic cloves, chopped fried mushrooms, chopped tomatoes and soaked soya chunks or whatever else you have available.

Sprinkle with fresh or dried herbs of your choice. Basil and oregano are traditional but no reason you cannot use sage or thyme or any other you fancy or have available.

Continue to sprinkle herbs as you go along.

Add another double layer of lasagne sheets top with a few courgette slices, chopped onion, whole peeled garlic cloves ( right now they are shooting so its green garlic and no longer as strong as it used to be so best to use up asap and then soon probably end of May/June we get the new crop of garlic so right now we use as much as we can), chopped fried mushrooms, chopped tomatoes and soaked soya chunks.

Cover with remaining pasta sauce.

Sprinkle with herbs.

Cover dish with either a lid if available or with silver foil and bake at 180degC.

When its been in for about half an hour check to see if it needs more liquid. If it is looking cooked but the pasta is not cooked ( to check stick a BLUNT Knife in and if goes in easy it is cooked. If pasta not cooked and it is out of liquid a little add more and cover and cook for longer. Once pasta is cooked liquid should just about be gone.

Now make the cheesy sauce recipe as above and pour over the top.

Bake till sauce is thick on top and serve.