Add another layer of pasta and repeat with the same quantities of meat sauce and cheeses. Top with a final layer of pasta, the remaining meat sauce, mozzarella and ricotta, then sprinkle the Parmesan on top.

In the 1960s homity pie saw a revival when Cranks Vegetarian Restaurant added it to its menu at a time when vegetarianism was gaining popularity, particularly among the hippie subculture. Thinly Slice the Vegetables:To ensure even cooking and easier layering, try slicing the zucchini and red pepper into thin, uniform slices. Wash the spinach in plenty of water and put into a saucepan. Heat gently until it has wilted down, stirring a couple of times, then drain over a sieve. Leave to cool, then roughly chop. Add the chopped tomatoes and beans and stir in the 600ml of water. Season with a good pinch of salt, bring to a simmer and cook for 10 minutes, stirring occasionally. Add the courgette, return to a simmer and cook for a further 10 minutes, stirring regularly. Add the breadcrumbs, pine nuts, lemon zest and juice and the parsley to the bowl with the lentils, then the cooked vegetables. Stir in the egg and the mixture should clump together. Form the mixture into 12 balls of about 40g each and arrange them on a baking tray. Bake them in the oven for 10–12 minutes until lightly browned.On a cookie sheet, place zucchini, peppers and mushrooms in one layer. Drizzle with olive oil and season with salt and pepper. Roast in oven for 10-15 minutes until veggies are tender.

When serving Hairy Bikers Roasted Vegetable Lasagne, consider pairing it with garlic bread, a green salad, roasted vegetables, an antipasto platter, or crusty Italian bread with dipping oil. How To Store Hairy Bikers Roasted Vegetable Lasagne? To assemble, put a small ladleful of the green sauce in the base of an ovenproof dish. Lightly toast each tortilla on a dry frying pan, then add a tablespoon of the filling. Top with a teaspoon of soured cream, then roll up and place in the dish. Repeat with all the tortillas, making sure they don’t quite touch, then pour over the remaining green sauce. Sprinkle over the cheese, then bake in the oven for about 30 minutes until the tortillas have browned round the edges and the cheese is bubbling. Continue to cook until the vegetables are just done but still with a little bite to them – this will take about another 2 minutes. Drain and leave to cool. For the outer filling, heat the oil and butter in a frying pan and add the shallots. Gently fry until translucent, then add the mushrooms and garlic. Cook until the mushrooms have reduced in volume and any liquid has evaporated – the texture should almost be that of a mushroom pate. Wilt down the spinach in a little water, then drain and finely chop. Squeeze as much water out as you can, then stir through the mushrooms and lemon juice, to taste. Set aside to cool completely. In the fridge:To store Hairy Bikers roasted vegetable lasagna in the fridge, put it in an airtight container or tightly covered with plastic wrap. It can be refrigerated for up to 3–4 days.On the stove:To reheat on the stove, place a Hairy Bikers Roasted vegetable lasagne in a saucepan or. Heat over medium-low, stirring occasionally. Homity pie has been a favourite in vegetarian restaurants like Cranks for decades, and the recent growth in veganism has seen so many dairy-free alternatives to ingredients like butter, milk and cream that it's actually quite easy to adapt this recipe into a veganhomity pie. Try this vegan homity pie recipefrom Aimee Ryan, author of Great British Vegan. The history of homity pie Put all the cooled vegetables into a large bowl. Add 100g of the cheese and the parsley, then mix thoroughly and set aside. Season the Vegetables:Before roasting the zucchini, peppers, and mushrooms, you can sprinkle them with some additional herbs or spices, such as dried oregano, garlic powder, or smoked paprika.

Preheat the oven to 200°C/Fan 180°C/Gas 6. To assemble the lasagne, spread a third of the meat sauce in the base of a rectangular ovenproof dish, large enough for 3 sheets of lasagne. Cover with lasagne sheets and then add another third of the meat sauce. Spoon 100g of the ricotta in teaspoons over the sauce. Add 100g of the mozzarella and a few basil leaves. To make the filling, heat the oil in a sauté pan and add the onions and red peppers. Cook gently over a medium heat until the onions are soft and starting to take on some colour. Add the remaining filling ingredients along with 50ml of water and plenty of seasoning. Simmer until piping hot, then gently mash the beans so some of them break down. Remove from the heat. Put the cranberries into a small saucepan and cover with the sherry. Bring to the boil, remove from the heat and set aside until the cranberries have plumped up and absorbed most of the sherry. Reduce the oven temperature to 200°C/Fan 180°C/Gas 6. Put the green peppers in a bowl and cover with a plate. Leave to steam until cool enough to handle, then remove the skins. Remove the seeds from the chillies and squish the flesh out of the garlic. Roughly chop the spring onions.First make the meat sauce. Heat a tablespoon of the oil in a large pan and add the onions, celery and carrots. Cook over a gentle heat until the onions are translucent and soft, then add the garlic and cook for a further 3–4 minutes. To assemble, put the prunes in a small saucepan and cover with the sherry or Marsala. Bring to the boil then remove from the heat and leave the prunes to absorb the sherry.