To make vegetarian lasagna more acceptable use the lentil sauce sparingly as you do for the meat sauce version. 200-300mL is plenty. Use half a pack of “fresh lasagna”. One can of tomato puree (or the left over from pizza night), some kalamata olives, dried tomato in oil, white sauce made with 2 cups of milk, and some grated cheese (block and Parmesan).
Serve with garden salad (lettuce, basil, tomato, spring onion from the garden) and a little olive oil and red wine vinegar.
Brownie. Use 125g unsalted butter, 1 and a half cups brown sugar, 1/2 cup cocoa, 2 eggs, 1 c plain flour and 1/2 c wholemeal SR flour. If there is some cream needing to be used up (unopened and ‘expired’ as it happened) 1/2cC added to the mix worked well.
