We had our mammas over for Mother’s Day dinner this year. We went totally simple this year with bbq’d burgers and fries. With a wedding coming up in the family in just under 3 months, we grilled up some veggies for those family members who felt like being healthy. Most went with the beef though so we had loads of roasted eggplant, zucchini, onions and red peppers left over.
What better way to use up those extra veggies than make veggie lasagna. I added the red peppers and onions to the sauce which was layered between the eggplant and zucchini and loads of cheese. It was filling and a great way to get in our day full of veggies. Q even finished off his plate which is always a good sign.
Mother’s Day dinner ended with nutella ice cream and sticky toffee pudding. My sticky toffee pudding is a recipe of my friends, who makes the best I’ve ever tasted. I promised I wouldn’t share the recipe though, so you’ll just have to take my word for it.
Hope all the mothers were spoiled!
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