Gourmet Garden – Blog Off – Recipe One – Veggie Lasagne

Yes, that’s right, gentle reader. I’ve entered a contest. Not just a contest. A cooking contest.

I learned of this contest through the Mumsnet Bloggers Network. It is being sponsored by Gourmet Garden, who make a range of herbs and spices in tubes for ease of use, or something like that.

The truth is, I had never even heard of them until the contest was highlighted on Mumsnet. I never use such things as I prefer to use my herbs unadulterated and they mix them with…things. But I figured, hey, what the heck? Could win a trip to Oz!

So tonight I tried them for the first time.

Lasagne was already on the menu for the week, so I just substituted my regular garlic and basil for these:

Garlic and basil.

My recipe is a vegetarian one, usually made with either courgette (zucchini in the US) or aubergine (eggplant in the US). Tonight’s had both, as the aubergine sent in my grocery order was very small and I couldn’t get another one today in town.

Aubergine and courgette, ready to go under the grill.

So, the recipe:

1 T Olive Oil
Black Pepper
3 T Lemon Juice (about 2 lemons)
3 Courgettes or 1 Aubergine, sliced
1/2 C Breadcrumbs
3 T Parmesan
1 Onion, finely chopped
2 Cloves Garlic, finely chopped (substituted 2 t Gourmet Garden Garlic)
1/2 C Tomato Purée
2 T White Wine
1 t Oregano
1 t Basil (substituted 1 t Gourmet Garden Basil)
Pinch Cayenne
4 Sheets Lasagne
6 Oz Ricotta
1 Ball Mozzarella, Sliced
2 cartons Passatta

What goes in lasagne. Camera shy: Wine and Passatta

Combine olive oil, lemon juice and black pepper. Brush over courgette/aubergine and cook under broiler until done, about 5 or 6 minutes a side.

Combine bread crumbs and parmesan in a bowl and reserve.

Sauté onion and garlic until soft, about 5 minutes, stirring occasionally.

Onion and Gourmet Garden Garlic.

Add Passatta, spices, wine and tomato purée. Simmer for about 15 minutes.

Gourmet Garden Basil

Layer the lasagne:

1/3 sauce
2 sheets lasagne
1/2 breadcrumbs mixture
Veg
Ricotta
and repeat

Top with slices of mozzarella.

Bake in 190 C oven for 45 – 60 minutes.

TA DA! Lasagne.

So, what did I think? Eh. It made no difference in the taste to use the stuff in the tubes versus doing it myself. Maybe it saved me 2 minutes with the garlic, but since I chop my onions and garlic in my mini-chopper, it doesn’t make much difference.

During the coming week I am making my curry. I’ll see if they sent me anything for that and do another post.

Gourmet Garden have sent me various herbs to test. I have accepted no money to do these tests. All I get is an entry to their contest and the possibility of winning a trip to Oz. All views are mine.