Baked Vegetables Pasta Less Lasagna#SundayFunday

A delicious vegetable lasagna no pasta noodles necessary! Yes, it’s all veggies, cheeses and  sauce for a tasty comforting vegetarian dinner. (You won’t miss the noodles!)
6 inch Pyrex dish
Serves 2 as a complete meal

Ingredients
Cheese Sauce
¾ Cup Homemade Pasta Sauce
To Sauté Vegetables
1 Tablespoons Oil
1 Teaspoon Butter
1 Tablespoons Finely Chopped Garlic
1 Medium Onion - diced into small cubes
½ Cup Boiled Sweet Corn
1 Cup Diced Colored Capsicum - small cubes
1 Large Tomato - de seeded and diced
½ Teaspoon Oregano
½ Teaspoon Red Chilli flakes
½ Teaspoon Salt or to taste
10 White Bread Slices 
150 Grams Cheeza Cheese 
Method
For The Veggies 

Heat oil in a pan add the chopped garlic sauté for a minute add onions and sauté this for a minute add rest of the veggies, salt and dry spices sauté for 2 minutes stirring continuously then add tomato and sauté just for a minute. Keep aside to cool.
For The Bread

Flatten the bread slices with a rolling pin thinly
Assembling The Lasagna

Grease a oven proof glass dish/Pyrex dish 6 inch, spread 2 - 3 tablespoon red sauce, then on it drizzle a tablespoon heaped white sauce, arrange a layer of bread slices to cover the bottom leaving no gap ( fill the gaps of the dish), again spread red and white sauce over the slices/ base, spread little of the veggies and then a layer of processed & mozzarella cheese( I used cheeza). 

Again spread white and red sauce and on top the layer of veggies , a layer of cheese to cover it again white and red sauce, a layer of bread slice covering the base ( no gaps), again red and white sauce, layer of veggies again cheese bread slices, again all of the remaining red and white sauce and remaining veggies all of the remaining cheese, arrange for garnishing some diced colored capsicums, a dash of oregano, red chilly flakes.

Bake in a preheated oven at 180°C for 15 minutes with both elements on.

Baked Vegetables Pasta Less Lasagna is ready, cut in square and serve immediately. Making Lasagna at home has never been so easy, make your own vegetable Lasagna at home and Enjoy!

Labels: Bread Slices, Bread Slices, Lasagna, Pasta Less , Pasta sauce, Cheese Sauce, Coloured Bell Peppers, Sweet Corn, Cheese, Baked, Serves Two, Vegetarian, International Cuisine

For Sunday Funday , we are sharing "Comfort Foods"

Sneha's Recipe: Baked Vegetables Pasta Less Lasagna 

Amy's Cooking Adventures: Broccoli Cheese Pierogi Soup 

A Day in the Life on the Farm: Roast Pork Loin with Cherry Sauce 

Karen's Kitchen Stories: BBQ Glazed Meatloaf with Sweet Potatoes and Pearl Onions 

Food Lust People Love: Lemony Spring Vegetable Chicken Soup 

Culinary Cam: Comforting Beef Stroganoff 

Keto Zucchini Balls In Creamy Tomato Gravy#Foodieextravaganza

These delicious zucchini balls are a perfect vegetarian meatball substitute.  Serve them as a healthy snack or make a creamy tomato gravy that you can enjoy as a main course, that too low carb/keto. This are finger licking and melt in your mouth zucchini balls.

Ingredients
2 Large Zucchini- grated
1 Spicy Green chilli - finely chopped
3 Spring Onions - finely chopped
1 Teaspoon Ginger Garlic paste
15 Mint leaves - chopped
¼ Cup Coconut Flour
2 Tablespoon Psyllium Husk powder
Extra Light Olive Oil for frying
6 Almonds - finely chopped
Salt & Black pepper to taste
For The Gravy
1 Cup Sugar Free Pasta Sauce - Homemade
2 Tablespoons Butter
2 - 3 Tablespoons Heavy Cream
1 Small Onion - finely chopped
2 Cloves Garlic - minced
1 Teaspoon Red Chilli Flakes
1/2 Teaspoon Oregano
Salt and Pepper powder to taste

Method 

Place grated zucchini in a clean tea towel and squeeze  it well to remove excess moisture. 

Keep the stock/ juice squeezed will use this for the gravy.

Transfer zucchini to a large bowl with chopped green chilly , spring onion, salt, psyllium powder and coconut flour. Season with salt and black pepper to taste and mix well to combine. 

Let is form a nice soft dough.

Shape zucchini mixture into round kofta/balls.

Heat a teaspoon of olive oil in a cast iron appe pan/ cast iron aebleskiver pan over medium heat.  

Fry in batches till brown and cooked . Remove into a plate.

In a large pan heat butter and oil, sauté the onion, garlic till soft and translucent. Add the pasta sauce and all the seasoning cook till oil surfaces. Add the cream and give it a good mix
As the sauce started to bubble. Add the zucchini balls, simmer for a minute & switch off the flame. 

Dish is ready to serve. Garnish with chopped mint and coriander leaves.
Serve with with this Keto Flatbread & Enjoy!! 

Labels: Keto, Low Carb, Vegan, Gluten free, Zucchini, Kofta, Pasta sauce, Sugar Free, Homemade, Main course, International Cuisine, Foodie Extravaganza Party  

• Black Bean and Zucchini Enchilada Casserole by A Day in the Life on the Farm
• Cheesy Summer Squash Sourdough Flatbread by Food Lust People Love
• Golden Zucchini with Whipped Ricotta and Feta by Pandemonium Noshery
• Keto Zucchini Balls in Creamy Tomato Gravy by Sneha's Recipe
• Seared Zucchini Topped with Fresh Corn Salad by Culinary Cam
• Zucchini & Orzo Pasta Baked Cheddar Casserole by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Slaw by Karen's Kitchen Stories
• Zucchini with Cheese Flatbread by Palatable Pastime

Instant Noodles Shots#Foodieextravaganza

This makes a delicious party pleasers, especially for a kid's party. Kid's will really love these party shots. These shots are not spicy, but, creamy and delicious. Made these with instant noodles

Ingredients

For The  White Sauce 
2 Tablespoons Butter
1½ Tablespoons All Purpose Flour
250 Ml Milk
2 Tablespoons Red & Green Capsicum chopped
2 Tablespoons Green capsicum chopped
2 Tablespoons Sweet Corn
1 Medium Onion chopped
½ Teaspoon Fresh Oregano leaves
½ Teaspoon Fresh Thyme
½ Teaspoon Fresh Basil - finely chopped
½ Teaspoon Wild Garlic Green - finely chopped
½ Teaspoon Black pepper powder
Salt to taste
Mix of Grated Mozzarella and Cheddar cheese - as require

For Instant Noodles
500 Ml Water
2 Packet Instant noodles -70 Grams each
2 - 3 Tablespoons Pasta Sauce
1 Tablespoon Chopped Oregano, Thyme & Basil as required
A Sprinkle of Red Chili flakes
For Garnishing
2 Tablespoons Yellow Capsicum
Basil Leaves
Method 
For The White Sauce

Add all the ingredients and seasoning in a sauce pan and whisk till the sauce starts thicken, add cheese and cook till the sauce thicken but is of a slightly pouring consistency. Switch off the flame, then add the onion, corn, green and red capsicums and the herbs a mix well. Keep aside.
For The Instant Noodles

In a large pan add water and bring it to a rolling boil, add in the instant noodles and the noodle masala that you get along with the pack, cook till the water evaporates on high flame. Now add in the herbs, chili flakes mix well. If you want a this stage you can add in the pasta sauce. But I preferred to give a layer on top.
To Assemble

Take shot glasses pour 2 tablespoons white sauce, then a layer of instant noodles (1 tablespoon heaped)

repeat the layers according to the height of the glass ( do not fill up to the brim it should be 3/4th only filled)

After the last layer of noodles , spread the pasta sauce

then top it with a layer of white sauce. garnish with yellow capsicums, basil leaves and a sprinkle of cheese.

Serve this warm. 

Enjoy!!
Labels: Foodie Extravaganza Party, Instant Noodles, Pasta & Noodles, Pasta sauce, Kids delight, Shot Glass Desserts and Verrines, Vegetarian   

• Baked Mostaccioli by Palatable Pastime
• Blue Evolution Penne + Farming the Ocean by Culinary Adventures with Camilla
• Casunziei All'Ampezzana (Beet Filled Pasta with Poppy Seeds) by Tara's Multicultural Table
• Chinese Pickled Mustard and Noodle Soup by Pandemonium Noshery
• Grain-Free Garbanzo Beans Pasta and Paneer Soup by Magical Ingredients
• Instant Noodles Shots by Sneha's Recipe
• Karen’s Lasagna Bolognese by A Day in the Life on the Farm
• Meatball, Spinach and Tortellini al Brodo by Food Lust People Love
• One Pot Lasagne Soup by Our Good Life

Chicken Bolognese#FantasticalFoodFight

For a healthier alternative to red meat I have made this in an authentic Italian style, try this Chicken Bolognese. 

Ingredients 

1 to 1½ Cups Homemade Pasta sauce
250 Grams  Spaghetti Pasta - boiled

Ingredients for mince sauce

250 Grams Chicken Mince
1 Medium Onion - chopped 
1 Teaspoon Garlic Paste   
½ Teaspoon Dried Oregano 

½ Teaspoon Red Pepper Flakes
1 Teaspoon Black Pepper powder
½ Teaspoon Salt or to taste
1 Teaspoon Dried Basil
2 Tablespoons Butter 

2 Tablespoons Oil
Method 

For the Chicken mince

Heat butter and  oil in a pan. Add chopped onion, garlic paste, seasonings and mince. Fry for 5 minutes, add a cup water. Cover and cook until mince done. Add to it the prepared pasta sauce, mix well and let it simmer or 2 to 3 minutes. Taste for salt and sauce consistency.   Now fold in boiled pasta. Remove in a dish. 

Serve sprinkled with parsley and basil leaves. 

Lables :  Chicken, Pasta & Noodles, Italy, Pasta sauce, Spaghetti, Fantastical Food Fight, Main course

It’s time for Fantastical Food Fight headed up by Sarah Ellis at Fantastical Sharing. Since October is National Pasta Month, so we are celebrating with making oodles of noodles to share! Our theme for the month is: PASTA
You can learn more about our group and how to join in the fun over at this site.

#FantasticalFoodFightClick on the hop link button to be transported to the other recipes:  

An InLinkz Link-up

Vegetarian Noodle Pizza#Improv

Today is our posting day for Event for Improv Cooking Challenge, Hosted by Nichole Little.  The theme is "Olives & Cheese".  Have surprise vegetarian guest coming home and you do not know what to serve them. Then this is a quick pizza to make, wherein, you will have these ingredients in the pantry.

Seeing this unique pizza my guest were thrilled, surprised. Do try this for your kids, be sure they will love it.

Ingredients
Makes 2 pizzas
1 Packed Egg noodles - boiled
1 Capsicum - cut into strips
1 Onion - cut into semi circles
1 Tomato - deseeded and cut into strips
5 to 6 Olives Black or Green- sliced
3 - 4 Tablespoons Pizza sauce - Homemade
1/2 Teaspoon Crushed Black Pepper
1 Teaspoon Oregano
1 Teaspoon Red pepper flakes
1/2 Cup Mozzarella - grated 1 cup
1/2 Cup Cheddar - grated
4 Tablespoons Heaped Corn flour
1/2 Cup Water
2 Tablespoons Oil 

Method

Boil the noodles as per the packet instructions.
In a bowl mix corn flour and water and pour over the noodles. Mix well so that the noodles are coated and the liquid is absorbed . 

In the meantime heat a large round tawa or frying pan with oil and spread the noodles evenly in a round circle with your hands. The flame should be very low.  Spread the pizza sauce on the noodles.

Arrange the sliced onions , 

then vegetables on noodles.

Spread grated cheese on top.

Sprinkle with crushed red pepper flakes, salt, black pepper powder and oregano. 

Arrange the olives. Cover with lid and cook for 7 to 8 mins on low flame. 

Remove the lid when the cheese melts.   Serve hot.

Enjoy!!

Labels : Vegetarian, Vegetables, Egg Noodles, Pasta & Noodles, Pasta sauce, Olives, Cheese, Improv Cooking Challenge

An InLinkz Link-up

Chicken Pizzas - Gluten Free, Grain Free

These  Chicken Pizzas are gluten free, grain free and yummy.  A party dish, which can be prepared well in advance and kept in the refrigerator. Just half an hour before serving pop them into the preheat oven.  Ta .. Da.. these are ready to be served. 

Ingredients 

1/4 Cup Oil
2 Chicken Breast
1 Medium Onion - chopped
2 Garlic Cloves - paste
1 Cup Pasta sauce
1/2 cup Red Chilly Garlic sauce
Fresh Basil Leaves or 1 teaspoon dried Basil
1 Cup Cheezza Cheese
1/2 Teaspoon Salt
1/2 Teaspoon Freshly crushed Black pepper

 Method 

Preheat the oven 200 degrees. 

Cut the each chicken breast in to 3 pieces. Now give a cross cut in each part, but not till the bottom ( it should looks like a flower see pic). 

Pat them dry and  fry on high flame with just a tablespoon of oil,  the cut side down till they are nicely browned on both sides ( do not  cook them, just want to seal the juices in the chicken, so while baking they do dry out). Then keep aside.

Heat remaining oil in a pan . Add onion and garlic cook for 2 minutes . Add pasta sauce and red chilly garlic sauce bring to the boil stir in basil. Season with salt and pepper . 

Place the chicken in a ovenproof dish, fill each chicken piece with the prepared sauce by pressing the filling into the cuts.

 Top it with cheese .  Place a small leaf of basil.   

Place them on a buttered pyrex dish pour a teaspoon of water in the dish ( this is to prevent the chicken from drying).

 Bake for 10 to 15 minutes till the chicken is done, the  top is golden and cheese has melted. Serve hot.

 To make it a complete meal serve them on a bed of gluten free boiled spaghetti or  noodles or on a bed of rice -that's just saute in olive oil, garlic and basil .

Labels : Chicken, Baked, Pizzas, Basil, Cheese, Pasta Sauce, Gluten Free, Party pleasers, Kids delight, Grain free