Recipe of the Month!!

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From Sue’s recipe book

Vegetable Lasagne   

1 ½ pkts instant lasagne sheets
7 cups diced veggies of your choice
2 tins baked beans
2 tsp mixed herbs
crushed garlic
3 ½ cups grated mozzarella cheese
oil
850g tin tomatoes

In a large saucepan, combine veggies, tomatoes, baked beans, garlic (to taste) and herbs. Cook and simmer until sauce is thick.

Oil the base of an ovenproof dish, and cover the base with lasagne sheets.

Spread ½ of the veggie mix over the sheets and top with 1/3 of the cheese. Repeat this using the rest of the veggie mix and cheese finishing with a cheese topping. Bake in an 180c oven for 30-40 min or until golden on top.

You can also use a tin of 3 bean mix in this.

Muesli Bars

1 cup rice bubbles
2 cups toasted muesli
½ cup dried fruit medley mix
2 tblspn sesame seeds
125g unsalted butter
½ cup golden syrup
¼ cp glucose syrup

Line base of a lamington tin with baking paper and grease the sides. Place rice bubbles, dried fruit mix, muesli and ½ the sesame seeds in a bowl. Place in a saucepan chopped butter, golden syrup and the glucose syrup, and stir over a low heat until butter is melted. Bring this to the boil, then reduce heat and simmer stirring occasionally for 15 minutes or until it starts to turn a caramel colour and thicken.

Pour the syrup mix over the dry ingredients and stir until well combined. Spoon mixture into prepared lamington tin and spread evenly. Sprinkle over the remaining sesame seeds. Cover and refrigerate for 2-3 hours. When set cut into bars.

ENJOY!!!