Guest guest Posted December 1, 2003 Report Share Posted December 1, 2003 Potato skin lasagne with mashed potato. This is a recipe that a friend and I invented last night. It is a very good way to enjoy real mashed potatoes without skin, and then use the skins for something else so that you still get all the vitamin goodness. Ingredients. Five or six medium potatoes, washed and scrubbed. Quorn mince or similar. Five or six fresh tomatoes. Tomato based pasta sauce. About three slices of bread, made into breadcrumbs. Vegetable stock cube. Vegetarian barbecue seasoning. A small pinch each of : oregano, basil, cayenne pepper, and mint. Method. After washing and scrubbing the potatoes, remove any sprouting bits, eyes etc. and peel. Set aside the potato peelings in a bowl. Cube the potatoes and put them in a saucepan. Cover with water and cook on a very low heat, so that they just simmer. Cook for about 20 minutes. Meanwhile, chop the tomatoes and lightly fry them with the Quorn. Add the stock cube, barbecue seasoning, and herbs. Lightly grease a deep baking tray. Put the Quorn and tomato mixture on the bottom layer. Arrange the potato skins on top. Cover with the pasta sauce, and finish off with a layer of bread crumbs. Bake in a preheated oven at about 150 degree centigrade for 15 to 20 minutes. When the potatoes are done, mash them up, with margarine and milk if preferred. Jinnie the Perky Goth, 2nd Lt. Geek in the Army of Dorkness _______________ Tired of 56k? Get a FREE BT Broadband connection http://www.msn.co.uk/specials/btbroadband Quote Link to comment Share on other sites More sharing options...
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