|Recipe of the week ... Deliciously Ella veggie lasagne!|
Ingredients: 1 large butternut squash, 2 cloves of garlic, 2 dozen cherry tomatoes, 2 red peppers, 300g mushrooms, 4 lasagne sheets, ¼ of a 400ml tin of coconut milk, oil, salt & pepper.
No. No it is not, Hayley. OBVIOUSLY it isn’t you fool, not if you’re wanting to feel remotely body confident in January. But – alas – I dipped away and here I am! Munching on carrot sticks and swapping wine for water like a trooper. I’m one of the hordes of dieters binning carbs. A furied attempt to shift some of my Christmas weight in January.
|It's exciting not knowing what it will be|
|Lots of great, healthy recipes to try!|
Today, in need of inspiration to stop me Sunday snacking, and having been more or less carb-free for a whole week, I found a recipe in Deliciously Ella for a Veggie Lasagne. This is a special lasagne. One which doesn’t have cheese and doesn’t have red sauce or white sauce. Instead, it replaces them all with a squash puree.
|S'all gravy baby|
|Here's the ChefBeHere kitchen in action!|
|Fresh from the oven!|
And that’s all there is to it! Readers… what do you think?? Honestly – do you like it?? Because I really do like it! It’s a bit of a slog in the kitchen and tastes, of course, quite different to regular lasagne. But I’d say it tastes good! Would you?
|A good plateful of actual PASTA - do it!|