Garlic Mushroom and Spinach Lasagne; bbqs

Used the Quark I had to top a tasty vegetarian lasagne. The carnivores in the family were mildly impressed (as in they would have preferred some meat somewhere).

For the base layers:
Slice 500g of mushrooms, ideally including some chestnut or similar mushrooms
Cook in 1tbsp oil with a crushed fat clove of garlic
When the mushrooms turn soft, add at least 250g washed spinach leaves. Put lid on pan and shake every 30 seconds until spinach has wilted. Remove from heat.

In parallel fry a sliced large onion in 1tbsp oil until transparent. Add a tin of tomatoes and simmer for approx 20 minutes.

To make up lasagne:
Drain the mushroom/spinach mixture reserving the liquid. Spread half of the mushroom/spinach mixture in base of large lasagne dish. Place 3-4 sheets of dried lasagne on top. Spread layer of tomato and onion mixture on top of this followed by another layer of lasagne. Repeat. Pour the reserved liquid over the dish. Finally spread 500g Quark or Fromage Frais on top and grate Parmesan on top (amount depends on taste or how low fat you are looking to make this meal).

Cook in 180C oven for 40 minutes until top is golden brown.

Menu for this week
With the hot weather looking to continue it's going to be an attempt to add some balance to the meat cooked on the bbq. As in no specific menu plans just some creative thinking.

Yesterday evening as a case in point: Mr B had bought some Thai marinated Chicken Thighs to cook on the bbq. I made a variant of the marinade from Bill Granger but using oyster sauce (with dash of water to get to right consistency) and no mint - as in forgot that part - to make dressing for noodles etc.