Don’t leave the veggie eaters out in the cold says Jenny Morris

Don’t leave the veggie eaters out in the cold says Jenny Morris

Many of my friends go into shock when they have a vegetarian for dinner. Many think that a baked potato, creamed spinach and Greek salad should be enough to please a vegetarian.

It’s so easy to put a meal together that will please both meat eaters and vegetarians. Start by choosing a menu that’s guest-friendly. Soup makes for a great starter – chilled for summer; hot for winter – and it doesn’t have to have any meat in it. Add a couple of loaves of buttery garlic bread and there will be many happy mouths at your table.

Pasta as a main course works every time. Include a delicious sauce and lots of vegetables for the vegetarians, and a little something meaty on the side to keep the meat eaters happy.

Why don’t you try this delicious pasta at your next dinner party.

Let’s cook!

Free-flow Vegetable Lasagne Stack with a Parmesan Lemon Cream Sauce

This is a beautiful dish and so easy to make, filled with tasty vegetables and topped with a yummy sauce.

Impress your vegetarian friends!

Ingredients for the Sauce:

2 Tbs butter

2 cloves garlic, crushed

2 tsp finely chopped fresh rosemary

  1. cups (375ml) cream

2 tsp lemon zest

½ Tbs lemon juice

Salt and pepper, to taste

3 Tbs grated Parmesan cheese

For the Lasagne stack:

1 small butternut, peeled

3 large carrots, peeled

4 large courgettes

2 Tbs olive oil

3 Tbs butter

400g button mushrooms, thinly sliced

1 red pepper, thinly sliced

3 cloves garlic, crushed

1 Tbs fresh thyme leaves

24 large fresh basil leaves

12 sheets cooked lasagne, kept warm

Basil pesto, for garnishing


Let’s start with the sauce. Heat the butter in a saucepan, add the garlic and rosemary, stirring for a minute or two till it releases its fragrance. Add the cream, lemon zest and juice, and season with salt and pepper to taste. Simmer till the sauce coats the back of a spoon. Stir in the grated Parmesan cheese. Set aside and keep warm.

Now let’s see to the lasagne stack. Using a vegetable peeler, slice the butternut, carrots and courgettes into ribbons. Heat the olive oil and butter in a frying pan, and fry the vegetable ribbons in batches till cooked through. Put them to one side.

Fry the mushrooms, red pepper, garlic and thyme together, and stir in the basil leaves. Then return the cooked carrots, butternut and courgettes to the saucepan and warm through.

Let’s put it all together. Place a sheet of lasagne down onto an individual serving plate, top with a little of the vegetable mixture and some sauce, then cover with another sheet of lasagne, some more vegetables and some sauce. Repeat with the third sheet of lasagne topped with vegetables and sauce. Garnish with basil pesto.

Repeat for the other three servings.

Serves 4

©Jenny Morris2018