Butternut Lasagne

A nice discovery in the supermarket this morning, the butternut sheets lend themselves to be cooked with mushrooms and a bacon mixture I made for the Simple Moussaka posted yesterday.

My favoured cooking method for vegetables is to steam them in a pressure cooker and this is what I did. To pep the slices a little, I coated them with a garlic and parsley sauce.

The slices are cut evenly at a thickness of 1mm, which makes them easy to handle and cook. A packet of 400g contains 11 or 12 sheets which are easy to fit in an oven-proof dish.

Serves 4:

  • 1 packet of Butternut sheets
  • 100g fresh mushrooms, peeled and sliced.
  • 300g bacon mixture
  • 3 tablespoon grated parmesan or parmesan shavings
  • a little salt to sprinkle on the butternut

 

  1. Steam the butternut quickly and line an oven-proof dish with them. Salt lightly. Spread a little garlic and parsley sauce on top.
  2. Cook the mushrooms in a little olive oil, scented with basil.
  3. Put a layer of mushrooms on the butternut and add another layer of butternut.
  4. Put the bacon mixture on top, mixed with the parmesan.
  5. Cover with foil and place in a pre-heated oven at 160C for 20 minutes.
  6. Serve immediately with slices of fresh country bread.

Bon Appétit!

Tip:  You can use some homemade tomato sauce to cover the bacon mixture and sprinkle parmesan shavings on top.

If you are not watching your cholesterol levels, you can add some fresh cream to the first layer of butternut.

 

 

 

 

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Simple Moussaka

This is a quick and healthy moussaka that can be made even if you have just come back from a walk in the country, as was the case this week.  Eating blackberries on the way helped, of course!

It is not the recipe for a traditional moussaka and I replaced the lamb with bacon and did not use any cooking fat.

Serves 4:

  • 2 large aubergines
  • 1 big onion, peeled and sliced
  • 3 garlic cloves, peeled and sliced
  • 2 small carrots, peeled
  • 6 slices of back rashers smoked bacon
  • 2 tablespoons grated parmesan
  • 5 slices emmental cheese
  • A handful flat leaf parsley

 

  1. Top and tail the aubergines and steam them in a pressure cooker, making sure they remain firm.
  2. Meanwhile, whizz the bacon, onion, garlic, carrots and parsley and cook in a non-stick frying pan without any fat.
  3. Slice the aubergines and place them in an oven-proof dish. Cover with a layer of the bacon mixture and sprinkle the parmesan on top.
  4. Add another layer of aubergine slices and put the emmental slices on top. Put the dish in the oven at 180C for 20 minutes and serve with a green salad and a cool Pinot Grigio.

Bon Appétit!

Tip: I tend to make a larger quantity of the bacon mixture which freezes well and use it for pasta sauces or as filling for provençal vegetables.