Successful Tucker Boxes Set Up!
This month’s competition, which ends in 11 days (on the 30th of September) is to MMS or email in a picture of your tucker box decorated. The most creative will win a $50 voucher to spend at the Kingaroy Garden Centre.
Here are few that I’ve received so far, see if they inspire you!
Here is one from Hannah, look closely for the redback!
And Wags the Dog watering in his vegetables!
Week One Recipe
VEGIE LASAGNE
25 minutes preparation + 30 minutes cooking
22 serves of vegies in this recipe
500g pumpkin or sweet potato, peeled and sliced
2 bunches English spinach or young silver beet, washed and sliced
500g reduced-fat ricotta
6 spring onions, sliced
½ cup chopped parsley
12 sheets instant lasagne, softened in hot water
425g jar tomato pasta sauce
Topping
2 eggs
2 tablespoons plain flour
2 cups low-fat milk
Pinch pepper and ground nutmeg to taste
½ cup grated Parmesan or Romano cheese
Preheat oven to 180 °C. Steam the pumpkin for 3 minutes, then cool. Plunge spinach into boiling water until wilted and drain well to remove excess liquid. In a large bowl combine drained spinach ricotta, onion and parsley. Arrange 3 sheets of lasagne on the base of an ovenproof pan (33cm x 23cm). Top with 1/3 each of pumpkin, tomato sauce and spinach ricotta mixture. Repeat twice and top with remaining lasagne sheets.
To make topping, break eggs into flour and mix well to remove lumps. Whisk in milk, pour into a saucepan and bring to the boil, whisking until smooth and thickened. Add pepper, pour over top of lasagne and sprinkle with cheese. Bake for 30 minutes or until golden brown.
Serves 6.
Serving suggestion
Cut into squares and serve with a green salad.
© Healthy Food Fast, State of Western Australia, 2009.