Guest guest Posted September 23, 2007 Report Share Posted September 23, 2007 I'm new here and this is the first recipe I saw. I have all these ingredients and will give this a try. I didn't know you could make lasagna using potatoes and like the idea. Tina , " Marie Rieuwers " <rieuwers wrote: > > Hi everyone, > > > > Thanks for the `welcome back into the fold' message Donna. I really > appreciated it. > > > > At breakfast last Thursday Hans said that there were a few extremely ripe > tomatoes in the fridge which needed to be used very soon. He asked me if I > would make a nice big pot of tomato and vegetable soup. I thought that was > a good idea as it was quite a wintry day. I made the soup in the morning > and mentioned it to Hans when he rang me in the early afternoon. He said > `we had soup a couple of days ago. I meant to have this soup at the > weekend'. It obviously never pays to take things too literally!!!! Anyway, > I had to think on my feet about what to have for dinner that night. Just > before Hans rang I had been browsing through my book of recipes I collected > from friends and family when I left Australia and I found a nice simple > recipe which I used to make quite frequently. For some reason I had > neglected it for a couple of years but I trotted it out for Thursday's > dinner – with my inevitable changes of course. I am pathologically > incapable of sticking to a recipe completely (LOL). > > > > Here is the original recipe as it was given to me and as it appeared in my > book (with any necessary `translations' in brackets). > > > > POTATO " LASAGNE " > > > > 4 potatoes, thinly sliced > > 1 jar pasta sauce > > I diced capsicum (bell pepper) > > few olives, diced > > mozzarella cheese, grated > > 250 g (9 oz) mushrooms, sliced > > parmesan cheese, grated > > > > Layer a deep casserole dish with potato, sauce, mushrooms, mozzarella > potato, sauce, capsicums, mozzarella potato, sauce, mushrooms, mozzarella > potato, sauce, capsicums, mozzarella potato, olives, parmesan. > > > > Cover, bake at 180 C (355 F) for 1 hour or until potato is soft. If it > seems dry and the potato is not soft add ½ a cup of water and cook for a > further 30 minutes. > > > > MY NOTES > > > > This quantity is sufficient for 3-4 people. > > I was lazy and used a 500 g (approximately 1 lb) bag of pre-sliced potatoes. > > The pasta sauce I used was a 450 ml (15 oz) jar of spicy tomato flavour. > > I only had about 150 grams (5 oz) of mushrooms so that's all I used. > > I used 2 capsicums (bell peppers) and sliced them rather than dicing them. > I put rings of the capsicum on top of the final layer of potato. > > I used 1 ball of soft buffalo mozzarella in the `body' of the dish and about > 50 grams (2 oz) grated pecorino on top. I removed the foil cover from the > dish and added the pecorino about 10 minutes before the dish was finished > cooking. > > I cooked the dish at a lower temperature – 150C (300F) for 1 ½ hours. I > find that this way the potatoes cook softer. > > > > > > I did actually take a photo of the meal but, for some strange reason, > something must have gone wrong and it wasn't on the disk when I looked for > it. Oh well, we live and learn. > > > > Cheers to everyone from Marie > > > > > > Quote Link to comment Share on other sites More sharing options...
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