Lasagne or Cannelloni

This is my very favorite Lasagne recipe I found the idea in a weight watchers magazine years ago and converted it into what suited me, now its a well loved recipe in my kitchen.


Meat and Vegetable Ingredients
1 jar cheap store pasta sauce , with this sauce you use it to coat the bottom of your pasta pan, my friend Jen taught me this trick and it worked perfectly,  if you add a thin layer of sauce onto the bottom of the pan and then a layer of pasta, the sauce is soaked up so you get a good serve of the great home made Pasta sause with your Lasahne and it doesnt stick to the bottom of the tray, also making serving easier, what ever left over jar sauce you have add later to your mixture as directed, sounds time consuming but works perfectly.


1 jar tomato based relish or chutney, I used a vegatble relish with capsicum and eggplant also and its delish.
1 Pac Turkey mince - gently cook in a frypan  till brown, then put into large mixing bowl waiting for other ingredients.
2 large onions diced - saute in frypan with celery.
teaspoon crushed garlic.
1 pac sliced mushrooms (dice small) add garlic and saute in frypan
1/2 a bunch celery -  finely chop mix with the onions and saute in frypan
1 large bunch Silverbeet or spinach - finely chop and saute til soft in a frypan
1/4 a pumkin, - cut up microwaved and mashed.


Add all these ingredients into the one bowl when cooked and mix well, add your left over store brought sauce now also mix really well together and set aside ready to layer.
 
CHEESE MIXTURE
1 pac Philly cheese light.
1 pac Cottage Cheese.
2 cups grated cheese any flavour you like
and a little left to sprinkle on top.


Mix the 3 cheese together really well,
I get them out early to have at room temperature. that way they mix easier,


Now enjoy layering your creation and bake in a moderate oven for around 30 minutes until golden brown and smelling wonderful.

** The lovely Jen, whose kitchen we were cooking this in at the time, also decided this mixture would make a yummy Cannelloni so she promptly layered a tray with sauce and started stuffing cannelloni shells then added a layer of cheese ready for the oven, another wonderful pasta dish made also

Savory Sausage Rolls

Savory Sausage Rolls

2 slices  bread ( I used the crusts from a 2 day old loaf of bread)

1 medium carrot (grated)

1 pack sausage meat.

1 onion thinly chopped.

 2 tablespoons tomato chutney or 2 diced tomatoes

4 sheets puff pastry.

2 tablespoons milk.

2 teaspoons poppy seeds 

 
Rub the bread in your hand into a large bowl turning it into crumbs,  add the sausage meat, 

In a pan gently fry the onion, grated carrot and cut up tomato,  just cook until they blend well together and are all soft, then mix into the sausage mince.

Cut pastry sheets in half,

 Make 8 equal portions of filling, roll into sausage shape and place of edges of pastry brush other side with milk and roll up, 

Cut into 3 equal sizes place on lined trays folded edge side down, prick with a fork twice, 

Place on cooking tray so the folded over part is on the bottom and then brush with milk and sprinkle with poppy seeds, 

Cook on high 20-25 minutes until golden brown turn for even coverage, 

Eat when cool,  they taste light,  fluffy and yum. 

* I brought one packet of Poppy Seeds about 6 makings of sausage rolls ago and I still have plenty they keep well in a sealed container , I find I don't sprinkle the seeds on til in the baking tray ready for the oven, otherwise you end up with poppy seeds turning up days after on your bench top!