Vegetarian Lasagne Recipe

I love lasagne, the cheese sauce especially, so when I recently got a new vegetarian slimming world recipe book the lasagna was the first thing I wanted to try. Not having half of the ingredients I needed, I ended up making the recipe up a bit and not really following it at all. It turned out so good, I thought I would share it with you. Disclaimer: This is an adaptation on a slimming world recipe, but does not fall under part of the plan and will contain syns!

 

You will need:
Lasagne Sheets
Mushrooms
Onions
Passata
Mozzarella
Cottage Cheese
1 egg
Red Pepper
Garlic
(serves 4)

Firstly, fry the onions and mushrooms in a frying pan. I 'fry' mine in frylight for a healthier option. Then add the garlic and continue to cook for a few more minutes, then set aside.

For the 'cheese sauce' I whisked together one egg and one pot of natural fat free cottage cheese. Blend if a smooth consistency is desired.

Get your lasagne pan/dish and spray with frylight then layer the bottom with some passata. I used a garlic and onion flavoured one. The pop some lasagne sheets on top.

Layer half of your onion/mushroom mixture on with some red peppers, then add half of your cottage cheese mixture. Add more lasagne sheets and more passata, then repeat.

When you have added your top layer of lasagne sheets, top with passata and remaining cheese.

Pop in the oven at 200 degrees covered in foil for 20 minutes. After 20 minutes carefully remove the foil and continue to bake for another 15 minutes until the cheese has melted and the lasagna sheets are cooked.

Eat and enjoy! Let me know how you make your lasagne?

Sweet Potato and Chickpea Curry - Healthy Recipe

I recently fancied making a curry and as I follow the Slimming World plan, I prefer to make my food from scratch so I know exactly what goes into it. I sort of made this up as I went along but it was absolutely delicious, and very budget friendly. This recipe made enough for 2 so I ate one portion and put the other in the fridge for lunch the next day.

Ingredients

1 can of chopped tomatoes

1 can of chickpeas

1 red onion

2 Spring onions

1 Sweet Potato

1 tsp chilli powder

1tsp ginger

1 tsp cumin seeds

1 garlic clove

frylight

Firstly, I fried off the cumin seeds in frylight for a couple of minutes until they were lightly toasted.

  I then sprayed a bit more frylight into the pan and added my red onion and my spring onions which I chopped into small pieces. I fried these off until they started to go soft.

I then added my chilli powder, garlic and ginger. You can of course alter these quantities depending on how spicy you like it. I like mine quite mild with a bit of zing and these amounts were just right.

After a couple of minutes I added the drained chickpeas, chopped tomatoes and chopped sweet potato. I mixed this together to combine the flavours and then topped the pan off with water to cover the potato.

I let this simmer for about 25 minutes, in the meantime I cooked some rice to go with it.

Once the sauce had thickened, and the potato was soft I served the curry up with rice. It was absolutely delicious.