Vegetarian Lasagne

Last night I made my famous lasagne and I also made a vegetarian version for my sister. This one is without any meat substitute and only with vegetables. You can also make it gluten free if you need to. 
 
What you need: (for 2 or 3 people) 
½ yellow onion
1½ carrot 
200g white beans
250g broccoli 
1 table spoon red lentils 
1 can crushed tomatoes 
1 vegetable stock cube 
3-4 table spoons ketchup 
Basil 
Oregano
Salt
Pepper
4-5 Lasagne sheets (to make gluten free lasagne use gluten free lasagne sheets)
 
2 table spoons white flour (to make gluten free lasagne, use gluten free flour mix) 
4 dl milk 
1½ dl grated cheese 
Salt 
 
Instructions:
1. Heat the oven to 200°C (or whatever heat the lasagne sheets are to be cooked in) 
2. Start by chopping up your onion and carrots. Start frying these first until they soften. 
3. Cut broccoli and add it to the frying pan. 
4. When the vegetables are soft, add crushed tomatoes, vegetable stock, ketchup, white beans and the lentils. Mix around and bring to boil. 
5. Season sauce with basil, oregano, salt and pepper. 
6. Lower heat and let the tomato sauce simmer for about 10 minutes. 
7. To cook the white sauce; start of with mixing your flour with about 1dl of milk on low heat. Mix until smooth and then add the rest of the milk. Add salt and bring to boil while stirring constantly. 
8. Lower the heat and add the grated cheese. Let it melt without boiling. Remember to keep stirring or the sauce will go lumpy. 
9. Now use an ovenproof pan. Alternate tomato sauce, lasagne sheets and white sauce in the pan and finish off with sprinkling grated cheese on top. 
10. Cook the lasagne in the oven for about 30 minutes or until the lasagne sheets are soft. And enjoy!
 
~E
 

Pasta with lemon fried asparagus and Philadelphia sauce

So I figured right in time for lunch I'd share the delicious pasta dish I made last night. I found the recipe here (also stole the picture from there) and I just changed a few things. 
 
What you need: (3 or 4 people)
2dl cream (cooking or whipping cream doesn't matter)
125g Philadelphia with garlic and herbs 
1 or 2 bundles of asparagus (as much as you think you want and need, I added bacon to the dish so I needed less asparagus, I only used 1 bundle)
25g room tempered butter
1 tbl spoon freshly squeezed lemon juice 
Grated skin from half the lemon 
Pasta (in my case I cooked both gluten free and regular pasta since I'm coeliac and the rest of my family isn't)
150g bacon (again this is kind of as much as you want and need, we have a vegetarian in our family so this was enough for two people)
Salt and pepper
 
Instructions: 
1. Start with boiling water for the pasta. Cook the pasta according to the instructions while you're doing the other preparations and it will all be ready at the same time. Remember if you're cooking both gluten free and regular pasta to not mix them, use different utensils to stir them and to drain the gluten free pasta first if you're using the same colander. Avoid cross contamination!
2. Start frying bacon. I fried the bacon seperately to the asparagus as my sister is a vegetarian, so I simply added fried bacon to the other plates. 
3. Clean and cut the asparagus in halves. 
4. Mix the butter with the lemon juice and the grated lemon skin. Add salt and pepper. 
5. Fry the asparagus just slightly soft in the lemon butter. Add the buds later as they will go softer faster. 
6. To make the sauce you heat the cream without boiling it. Add the philadelphia and let it melt (again without boiling it). Sample with some salt and pepper. DONE.
 
This dish takes less than 30 minutes and is absolutely delicious. Perfect for our family as we have one coeliac and one vegetarian but it's easy to cook for all of us. So, enjoy!

A Delicious Chicken Salad

I'd say the chicken salad is probably the oldest recipe in the book for coeliacs when you want a fresh, yummy lunch. I'm honestly getting a bit tired of them as it is one of the few things I'm always offered in restaurants nowadays. At the same time it's a great dish because there are so many variations to it. 
This is what I put in my chicken salad today: 
 
Panfried chicken 
Red onion 
Yellow peppers 
Cucumber 
Cherry tomatoes 
Feta cheese 
Green olives 
Lettuce 
Pine nuts 
Balsamic dressing 
Salt and pepper
 
 
What ingredients do you prefer in your chicken salad?