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Ingredients
1large onion, chopped
25 g (1 oz) butter
1 clove of garlic, crushed
225 g (8 oz) each of diced
carrots,
diced leeks, diced courgettes
1 green pepper, chopped
150 ml (
1
/
4
pt) hot vegetable
stock
salt and pepper to taste
300 ml (
1
/
2
pt) prepared
tomato sauce
175 g (6 oz) pre-cooked
lasagne
225 g (8 oz) Mozzarella
cheese
Vegetable lasagne Serves 4-6
Dish: large deep rectangular dish
Oven accessory: glass turntable + metal tray
1. Place onion and butter in a casserole dish, cover and cook
on HIGH power for 3 mins. Add vegetables and stock,
re-cover and cook on HIGH power for 8-10 mins. or until
vegetables are soft. Season to taste.
2. Cover base of dish with a thin layer of tomato sauce, then a
layer of lasagne on top followed by a layer of vegetable
mixture. Thinly slice 175 g (6 oz) of the cheese and layer on
top of vegetables. Continue layering until ingredients are all
used ending with a tomato sauce layer.
3. Grate remaining cheese and arrange over top in 3 diagonal
bands. Cook on Combination: CONVECTION 190°C +
SIMMER power for 20-30 mins. or until the pasta is cooked.
Ingredients
15 ml (1 tbsp) oil
1 onion, finely chopped
1 green pepper, chopped
1 chilli, chopped
2 carrots, diced
5 ml (1 tsp) chilli powder
3 ml (
1
/
2
tsp) cumin
175 g (6 oz) bulgar wheat
396 g (14 oz) can chopped
tomatoes
30 ml (2 tbsp) tomato puree
450 ml (
3
/
4
pt) water
396 g (14 oz) can red kidney
beans, drained
Vegetarian chilli Serves 4
Dish: large casserole + lid
Oven accessory: glass turntable
1. Place oil, onion, pepper, chilli and carrots in a large
casserole, cover and cook on HIGH power for 4-5 mins. or
until softened.
2. Add chilli and cumin. Stir in bulgar wheat, chopped
tomatoes, tomato puree and water. Cover and cook on
HIGH power for 10 mins. Stir in red kidney beans, cover
and cook on HIGH power for 2-3 mins.
