Recently aquired Hand Reflexology by Louise and Michael Keet. Have used book for 6 weeks now and have nothing but praise for it.
Legume lasagne
1 410g can Barlotti beans
1 410g can Red Kidney beans
1 410g can Chickpeas
Pour into colander and rinse well. Set aside.
1l Napoleatana sauce
1l Mixed herbs, washed and chopped (I used rosemary, thyme, basil, rocket and sorrel)
5ml Garlic (chopped)
1 piece salted lemon rind, finely chopped
Mix all, add washed legumes, set aside.
500g Fresh lasagne sheets
500g Strong cheese, grated (I used feta, crumbed)
100g Mozarella, grated to finish
Spray lasagne Pyrex with olive oil, proceed to layer; lasagne, sauce, cheese etc. Finish with mozarella, cover with clingfilm, refrigerate for several hours or overnight. Bake at 180C for an hour. Serve with salad and garlic bread.
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