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Winter Lasagne

From: Linda McCartney’s “Linda’s Kitchen”, p. 92.

A colourful lasagne with tomato sauce, spinach and veggie mince.

Winter Lasagne from “Linda’s Kitchen”, p. 92. Photo by Almut Spaeth

As you may have noticed, I have started cooking recipes from Linda’s second cookbook, “Linda’s Kitchen” now. My challenge to try all of the recipes in her first book “Home Cooking” is almost completed (only some of the endless variations of veggie schnitzels or burgers left) and I needed some change.
I think this is the most beautiful lasagne I have ever seen. And also one of the most delicious. Light, colourful, lots of veg and lots of taste. Perfect.

Gluten-free: I used Schär’s gluten-free lasagne for this recipe- impossible to tell its gluten-free! Use gluten-free flour, such as rice flour, for the béchamel sauce.

Linda's recipes

Spanish Omelette

From: Linda McCartney’s Home Cooking, p. 123.

A simple omelette, filled with cooked tomatoe, peppers and celery.

A great quick lunch that still contains a lot of vegetables and is full of flavour. If you have the time, let the veg simmer for 20-30 minutes to allow the flavour of the tomato sauce and the peppers to develop.
This recipe is a little unclear in the description: You need to use a SECOND frying pan to cook the eggs- this is not stated clearly.

Vegan: Use a vegan egg replacer, e.g. from Orgran. Or make a vegan pancake batter and fill the pancake with the tomato and veg sauce.

Linda's recipes

Italian Burgers

From: Linda McCartney’s Home Cooking, p. 103

An oven-baked dish with burgers covered in tomato sauce with olives and mozzarella cheese.

Despite so many recipes in Linda’s book using burgers, this one was a real favourite for my family. It has a lot of flavour and is very satisfying yet not too heavy.

I did use home-made black bean burgers for this recipe. They tasted great but desintegrated during baking time.

Gluten-Free: Make sure the burgers you are using are gluten-free.

Linda's recipes

Cauliflower Mexican Style

From: Linda McCartney’s Home Cooking, p. 92

My husband made this delicious cauliflower bake with tomato sauce for us today. He opted for the spicy variation with chillies instead of capers, cloves and cinnamon. An unusual way to eat cauliflower, easy to make and very tasty.
We found that there was too much cheese in this dish, so I would recommend reducing the amount of cheese to 110g.
Serve with potatoes.

Vegan: Use 3 tbsp of my “vegan parmesan” instead of the cheddar.

Gluten-free: Use gluten-free breadcrumbs.

Linda's recipes

Linda’s Lasagne

From: Linda McCartney’s Home Cooking, p. 104

Having cooked “Lasagne Italiano” from Linda´s book two weeks ago, I decided to prepare Linda’s Lasagne now to find out which I like best. Both my family and I agreed that it is impossible to tell: both recipes are great and we would rather take it in turns to have one or the other. This way, no decision is needed 🙂

Linda’s Lasagne is special as it uses cottage cheese as one of the layers in the lasagne, giving it a nice balance between the tomato sauce and the mild flavour of the cottage cheese.
A friend of mine showed me to make a very similar lasagne when I was working in Sweden on a work placement.

Variations: Instead of using cottage cheese, you could add a layer of White Sauce (see Linda McCartne’s Home Cooking, p. 150) to make a very traditional Italian Lasagne.

Gluten-Free: Make sure the TVP mince you are using is gluten-free and substitute the lasagne strips with a gluten-free version.

Linda's recipes

Lasagne Italiano

From: Linda McCartney’s Home Cooking, p. 104

A very simple and tasty Lasagne with tomato sauce and mozzarella cheese. It is great with a simple salad and some crusty fresh italian bread!