Vegetable Lasagne & Childhood Biscuits


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First up this week, sharing her family favourite vegetable lasagne and childhood biscuit recipes is Nicola Meyer from Run on Coffee.


I met Nicola at an “I blog for love” event, and it was clear from the get go that I was going to keep in contact with Nicola from that day on. Her blog is a lifestyle blog; sharing a bit of everything from recipes, diy/crafty things to visiting places like a mushroom farm and cafes and attending events. Nicola was a part of the brave team of bloggers who orchestrated the first Durban bloggers Meet last year. I was totally excited to have Nicola join me at the Mother’s Day lunch with a twist.


This down-to-earth, colourful and organised Blogger and Mom, shared what has become her family’s favourite vegetable lasagne recipe; which was given to Nicola from her sister-in-law. Nicola also brought along “Jenny’s biscuits” which was a recipe her Mom got from a friend, of which Nicola fondly remembers helping her Mom cut out the biscuits and help with the icing.


I can solemnly swear that these recipes are delish! It doesn’t matter if you are a big meat eater, this vegetable lasagne is really worth trying; it’s a hearty and wholesome dish! The biscuits are great for a DIY gift for Mom. Give them a try; they are winners!


Jenny’s Biscuits

250g margarine
2 ½ cups sugar
½ tsp bicarb
6 tsp baking powder
5 eggs
6 cups of flour
1 ½ tsp nutmeg

Cream sugar and margarine then add the eggs. Sift dry ingredients together and add to the mixture. Roll out and cut into shapes. Bake at 200C for approx 8 mins.



Vegetable Lasagne


Vegetable sauce:
2 medium onions
45ml oil
3ml ground nutmeg
15ml brown sugar
2 cloves garlic crushed
2 carrots scraped and grated
200g button mushrooms sliced
15ml flour
410g whole peeled tomatoes chopped and juice reserved

White sauce:
60g butter or marg
5ml dry mustard powder
Seasoning to taste
30g (60ml) flour
625ml milk

300g lasagne pasta (no cooking required)
200g mozzarella or cheddar cheese grated


Vegetable sauce : Place onions, garlic and oil in a large casserole dish, microwave on full power for 6 mins. Stir once or twice. Add carrots and mushrooms and microwave full power 4 mins. Add all remaining ingredients except flour, mix well. Microwave on full power 12-15 mins stirring frequently. Blend flour with 30ml water and slowly add to sauce stirring well to prevent lumps. Microwave on full power for 2 mins stir and set aside.

White sauce: Place butter in deep glass bowl microwave on full power 30 seconds. Add flour and mustard powder, mix well. Slowly add milk stirring to mix and microwave full power 6-8 mins. Stir twice and add seasoning to taste.

Using an ovenproof dish, cover base with vegetable sauce. Dip pasta sheets in boiling water one at a time and arrange on top of sauce. Spread thin layer of white sauce on top. Sprinkle with grated cheese. Repeat until all ingredients have been used and end with grated cheese. Microwave on full power 10-12 mins or until pasta is tender. Place under a heated grill for a few minutes to brown.

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