Tag Archives: baked

Lasagna with spinach and feta

vegetarian lasagna with spinach and feta

For 2 people

10       lasagna plates
500g fresh spinach
100g feta cheese
150g mozzarella
400ml tomato sauce
1        small red onion
2        cloves of garlic
10     leaves fresh basil
1        chili

Salt and black pepper to taste

1. Cut onion, garlic and chili very finely; clean the spinach under running water and remove the stalks. Heat up a pan with a piece of butter and roast garlic, chili and onion for 1 minute before adding the spinach. Sauté for 2 minutes; then season to taste with salt and pepper and put aside.

2. Use an oven dish that fits 2 lasagna plates next to each other. The ground layer is tomato sauce, use enough to cover the whole bottom. Then put 1 layer pasta plates on top. Use spinach and 3 tablespoon tomato sauce for the next layer, sprinkle with feta cheese. Continue until you reach the last layer, pasta covered with tomato sauce; then sprinkle with mozzarella until fully covered.

3. Bake lasagna in the oven for 25-30 minutes (180°) until the cheese is lightly browned. Remove from the oven and let it stand for 5-10 minutes before serving. Enjoy!

Spinach-feta lasagna

vegetarian lasagna with spinach and feta cheese

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Stuffed veggies from the oven

Veggies stuffed with corn, feta and mushrooms and baked in the oven

For 3-4 people (as side dish)

1   large zucchini
8   mushrooms
3   corncobs
1    large sweet potatoe
1    large potatoe
1   onion
2   cloves of garlic
2   spring onions
100g feta cheese
50g    mozzarella or gouda
3 tablespoon olive oi

Salt and black pepper to taste

1. Clean potato and sweet potato under running water; bring a pot of salted water to a boil and precook them for about 10-15 minutes until they begin to turn soft. In the last five minutes add the corncobs (cut in half).
2. Meanwhile prepare the other veggies. Clean the mushrooms and remove the stems. Use a teaspoon to remove the soft inner part if the zucchini (cut in half). Also carve a space in the precooked potatoes. Use the removed part for the filling.

Zucchini and mushroom prepared for the filling
3. For the filling remove the corn from one of the corncobs with a knife and put aside. Chop onion, spring onion, garlic and 4 of the mushrooms finely. Heat up a pan with one tablespoon olive oil and add the veggies. Roast for about 2-3 minutes. Turn off the heat and crumble feta into the veggie mix. Season to taste with salt and pepper.

Filling for stuffed veggies
4. Fill the mixture in the prepared veggies and give them in a greased oven dish. Top everything with a few slices mozzarella or Gouda. Bake for about 25 minutes; let it cool down 5minutes before serving. Enjoy!

stuffed veggies baked in the oven

stuffed veggies baked in the oven

 

Enchiladas with veggies and tofu

Enchiladas with veggies and tofu

For 5 enchiladas

1kg   tomotoes
5        tortilla wraps
1        onion
1        zucchini
3        cloves of garlic
1/4   pumpkin
1        can kidney beans
1        red chili
1       small salad (iceberg or romana)
1      soybeancake (or any other kind of tofu)
250g grated cheese (cheddar or mozzarella)

Salt and pepper to taste

1. For the tomato sauce: slice chili and garlic very finely and put aside. Cut tomatoes in small cubes. Heat up a pot with 1 tablespoon olive oil and add garlic and chili. Roast for 1 minute before adding tomato cubes and 150ml water. Let it simmer for 30 minutes, then season to taste with salt and pepper. If you want it very creamy, add sauce in a blender and puree for 1 minute.

2. While the sauce is cooking, cut onion and pumpkin in bite sized pieces and put them aside together. Slice zucchini in small pieces and chop the soybean cake. Heat up a pan with olive oil and add onion and pumpkin. Roast for 2-3 minutes before adding zucchini. Roast for another 2 minutes and remove from the pan, put aside in a bowl.

3. Heat up the pan again with very little oil and add the chopped soybean cake (you roast it separated from the veggies, so it gets crispy). Roast it for 2-3 minutes until crunchy and light brown, and then add to the veggies in the bowl. Clean salad and kidney beans under running water. Add beans to the veggies and slice salad; mix everything well in the bowl and season with salt and pepper.

4. Prepare an oven dish with ½ of the tomato sauce (the bottom should be covered completely). Now you need one tortilla wrap (I used a big plate as surface to fill the wraps). Cover 1/3 with the veggie filling and roll the wrap, then add it in the oven dish gently. Repeat with the rest of the wraps.

Veggie enchiladas step by step

If there is filling left, add it into the oven dish before covering the rolled wraps with the remaining sauce. Sprinkle everything with grated cheese and add into the oven for 20 minutes.

Enchiladas with veggies and tofu
5. If the enchiladas done and the cheese is melted, let it cool down for 5 minutes before arranging on plates. I usually serve them with rice or salad. Enjoy!

Enchiladas with veggies and tofu

 

Stuffed mushrooms

stuffed mushrooms

For 2 people

10    mushrooms (medium size)
1       small zucchini
1       small onion
2       cloves of garlic
3       tablespoon cream cheese (or cottage cheese)
1       small branch of rosemary
2       slices cooked ham
25g feta cheese

Salt and freshly ground black pepper to taste

1. Chop onion, garlic, chili and rosemary and put aside. Cut zucchini and ham very finely (very small cubes) and put aside. Clean mushrooms with a paper towel and remove the stalks.

Zucchini and ham filling for stuffed mushrooms

2. Heat up a pan with olive oil and add onion, garlic, chili and rosemary. Roast for 1-2 minutes before adding zucchini and ham, then roast for another 2 minutes. Turn off the heat and mix with cream cheese and crumbled feta cheese and season to taste with salt and black pepper.

3. Add filling I the mushrooms and bake in the oven for 25 minutes (180°). Arrange on plates (I like them most with mashed potatoes, green salad or potato salad) and enjoy!

Mushrooms stuffed with zucchini, hamand feta
Mushrooms stuffed with zucchini, hamand feta served with pink potato salad