Gahh such a backlog. Sort of. I've barely had an evening to cook anything over the summer with such busy plans. I'm going to attempt to do some catch up and remember what I did!
This was one from the Oxfam Veggie book, which usually contains some slightly more traditional recipes. This one is a bit of a noodle lasagna.
First, I sliced up a tub of mushrooms and layered these on the bottom of a dish. Meanwhile there were leeks sautéing in a pan and I had vermicelli noodles simmering until al dente.
The sauce was made up of a large tub of low fat natural yogurt, a lot of garlic and salt and pepper seasoning. The noodles were stirred into this and half were layered on top of the mushrooms. Then the leeks were layered on top of the creamy noodles.
The mushrooms and noodles went for another layer on top of the leeks in a lasagna fashion.
Finally, the panko breadcrumbs were rubbed into margarine to create a crumble, which was combined with grated cheese. This was spread on top of the dish.
This was baked in the oven until the top was golden brown. It was delicious. I used way too much garlic but I quite like it. It was a nice low carb option for lasagna with a bit of a twist.
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