Tuesday 23 February 2021

Simple Veggie or Vegan Lasagna Recipe

Lasagna is a traditional Italian dish made of layers of flat pasta sheets, a tomato based sauce, various types of cheese, and in this case vegetables. Today I wanted to share my recipe for this delicious veggie lasagna.  It's simple to make and can serve a whole family.  Cheese is a key ingredient in lasagna, however this recipe can also be adapted for vegans bt simply replacing the cheese with vegan cheese. 


  • A packet/box of dry pasta sheets 
  • 2 large aubergines (or 3 smaller ones) 
  • 2-3 cans of chopped tomatoes and/or a passata
  • 1 large white onion 
  • Mozzarella (and any other cheese of your choice - I like grated cheddar for the top layer)
  • Red pepper (optional)  
  • Garlic cloves & olive oil
  • Salt, pepper & smoked paprika

  1. Chop the aubergines into circles around 1cm thick and then dice the onion and red pepper onto small pieces. 
  2. Place all of the chopped vegetables on a baking tray, cover with salt, pepper and olive oil and cook for around 20 minutes. 
  3. Whilst the vegetables are in the oven, add some olive oil and fresh garlic to a pan and then add the chopped tomatoes or passata and let it simmer for around 15 minutes, adding salt, pepper and some water if needed. 
  4. Once the vegetables are ready, layer them in a deep oven dish with the pasta sheets, sauce and cheese. I like to put some veggies first, then some lasagna sheets and then the sauce before adding some cheese. It is important to make sure that the sheets are property covered in sauce so that they soften and cook through properly. 
  5. Once you have finished layering, add some more cheese on top and bake in the oven for around 30-40 minutes.


Monday 1 February 2021


Today I wanted to share this authentic family recipe. This is great if you want an authentic (and healthier) curry without having to order a takeaway.  The level of spiciness can be amended to taste and this is also a great option if you like to meal-prep in advance as it still tastes amazing after having been kept in the fridge for a couple of days. 


  • 500g chicken breast (also works with thighs if you prefer)
  • Olive oil 
  • 1 large white onion 
  • Turmeric
  • Cumin seeds
  • Salt & pepper
  • Garam and/or chicken masala 
  • Cardamon pods (optional) 
  • Garlic and ginger paste (or fresh garlic and ginger)
  • 1 can of chopped tomatoes 
  • Chillis or chilli flakes 
  • Fresh coriander
  • Rice   


  1. Heat up the olive oil and fry the copped onion until golden.
  2. Add the turmeric (3/4 tsps), cumin seeds(1/2 tsps), salt (3/4 tsps) and garlic and ginger paste (1 tsp).
  3. Mix for like 3 mins until you can smell the aromas from the spices (add some water if it starts to stick)
  4. Add the can of copped tomatoes.
  5. Wait for around 3 minutes and add the chopped chicken breast on a high heat. 
  6. Sprinkle on the garam masala (3/4 tsps) and continue to cook for around 15 minutes. 
  7. Add fresh chopped green chilies or flakes to taste and fresh chopped coriander.
  8. Cover on low heat for 10/15 mins and stir every 5 mins
  9. Then add some more coriander for garnish 
(If you want a thicker curry, turn up heat and mix for a couple of minutes until it reaches the desired consistency).

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