This veggie lasagne is autumn comfort food at its best

food, this veggie lasagne is autumn comfort food at its best

Squash, mushroom and feta lasagne – Eleanor Steafel

I know it’s sad, but I truly believe few things in life come close to the thrill of writing a good shopping list. It doesn’t even have to be for a special occasion (though the apex is surely The Big Christmas Shop). In fact, if you want a laugh, scroll back to your first ever phone notes – if they’re anything like mine they’ll reveal a perfect slice of life. My ones from university consisted of the ingredients for vodka jelly, jars of Sacla pesto and bagels. A good diet for anyone intent on acquiring scurvy.

The best genre, though – the undisputed Queen of shopping lists – is the one you make for the holiday supermarket order. It’s allowed to be as frivolous as you like; if it doesn’t mainly consist of cheese, gin and ice cream, you’re not doing it right.

Ahead of a weekend away with old friends recently, I made an extensive list of all the snacks we’d need. Planning actual meals was a challenge – there were two veggies, one ‘no dairy no eggs’, a nut allergy, an aubergine allergy (niche) and someone who thinks all cheese other than cheddar is to be treated with suspicion.

I settled on this lasagne for our first night’s dinner. There’s a mushroom ragu given a sweet umami kick with madeira, balsamic and soy sauce; layers of squash roasted with fennel, dried sage and smoked garlic; and a topping which will sound odd but I promise works. You’ll mix yoghurt (goats yoghurt if you’re keeping things dairy free) with feta and lemon and spoon that on top for a light but satisfyingly cheesy finish. It’s perfect autumn comfort food.

Do you have a favourite vegetarian lasagne recipe? Tell us in the comments below

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