Vegetarian Foods Archive

A generous portion of   Creamy Chestnut Mushroom Blue Cheese L asagne . Lasagne is not the easiest to photograph, its a flat dish for a start. So the best way to sell it to you is with its flavours, but that is a little hard when one of the main ingredients is mushrooms and I am not big on mushrooms, but here goes....  This Creamy Chestnut Mushroom is smothered in Blue Cheese and fresh dill herb.   I actually made this  Creamy Chestnut Mushroom Blue Cheese L asagne early on in the year, when we had load of cheese left over from the Christmas and New Year - this Creamy Chestnut Mushroom Lasagne was made around the same time as the vegan Pickled Mushroom Strogonoff with Watercress .  Though it can be, this lasagne is not vegan, its made with blue cheese, milk and butter and a garnishing of fresh dill. I have to confess I don't often make Lasagnes at home that often.  It its one of those dinners that is Ds makes, like weekend breakfast or brun...

What is amazing about this recipe is that it uses zero pasta sheets, the courgettes are sliced thinly with a mandolin into thin sheets to replace the traditional pasta sheets. It was really good.  I have never really been a fan of ricotta.  I had a pie once and the ricotta just tasted congealed to me and dry, but this was really nice and quite light to eat, compared to pasta based lasagne's that can sometimes be stodgy, but also a great way to use up those courgettes.  This is one of those recipes you make when you have time on your hands and perhaps over the weekend when its raining and it certainly was. I followed the original recipe which comes from Donna Hay with very few tweaks.  Round courgette for the tradition courgettes, Tuscan Black kale for spinach and kale  and cheddar cheese for the topping in place of mozzarella.  Just make sure you drain excess liquid from the vegetables otherwise it will exude a lot of liquid whilst cooking and you d...