05/10/2024
Another requested recipe! Vegetable Parmigiana
I love this recipe as I can use whatever vegetables we have in abundance on the farm at that time. So courgette in Summer, Asparagus in Spring, Cauliflowers in Winter!
For the Autumn one I roasted some bite sized pieces of pumpkin, cauliflower and brocolli in some vegetable oil in my lasagne dish. I did add some sweet potato chunks too as I love the extra sweetness it gives!
Meanwhile I made a tomato sauce by frying some onions and garlic in a pan and adding my favourite Polpa tinned tomatoes and vegetable stock and a sprinkling of paprika and pepper.
When the roasted veg was soft and golden I poured over the tomato sauce and sprinkled with cheese (Parmesan and Mozarella works well but anything you have), some breadcrumbs (you can cheat and buy these!) and some double cream (I used 300ml for my large lasagne dish).
Then pop in the oven at around 180 and cook until it is bubbling and golden on top!
It can be eaten straight away with a lovely leafy green salad and crusty bread or I think it tastes even better the next day when the flavours have all soaked through!
If you don’t want it as a main meal it is a delicious accompaniment to a Sunday Roast!
