Lasagne Pie without Pasta
This lovely pie was inspired by a dear friend who loved my Eggplant & Mushroom Lasagne but felt that all the layering etc was was far to much bother. This pie uses all the filling ingredients, but all together. The pie really uses what you have, so you can really make this your families own special pie. I used a sour cream pastry for this , but ready rolled or even scone base will be lovely
|1 packet||Savoury shortcrust pastry, you can use any pastry that you like|
|1 whole||Eggplant, cubed|
|1 whole||Onion, diced|
|250 g||Portobello mushrooms, cubed|
|60 ml||Olive oil|
|100 g||Spinach, or Silverbeet|
|100 g||Tasty cheese, grated|
|1 can||Pasta sauce|
|1 whole||Red capsicum, sliced|
- Preheat the oven to 200c, and prepare the vegetable ingredients. Make the mushrooms and eggplant even cubes for a 'meaty' texture, toss the eggplant, onions, capsicum and mushrooms with the oil on a baking tray and roast, turning occasionally to ensure that they cook thoroughly.
- While these are cooking you can make your pastry or prepare your ready-made. Grease a pie dish and line with the pastry, saving half for the lid. Wash the spinach and wilt in a pan, ensure that it is dry.
- Remove the roasted vegetables from the oven and allow to cool.
- Sprinkle a small amount of the grated cheese onto the pastry and line with the spinach. Heap the roasted vegetables into the pie and sprinkle the remaining cheese over the top. Cover the whole thing with the pasta sauce and top with the remaining pastry. Turn the oven down to 190c and bake for 35mins, check the sides and if they are golden and crisp remove and cool before cutting. If the sides are not cooked put a baking paper cover over the top to prevent burning and return to the oven for a further 10mins.