Friday Five: What's cookin'? edition

My friend Heather has done up her weekly Friday Five. Be sure to check it out here.

And here are my Hilary's responses:

1) What is your favorite kitchen appliance?
Depends on the day... could be the slow cooker, could be the bread maker, but at the moment (early on a Saturday) it's the coffee maker!

2) What is a gadget/appliance that you thought was a must-have, but then you haven't actually used?
Pasta maker! But we do use the drying rack for plastic bags now!

3) Where do you get the recipes you use to cook? The Internet, cookbooks, TV shows, family/friends, none of the above, etc?
All of the above and sometimes I just make crap up! (which 9 times out of 10 works out really well!)

4) Are you a "follow the recipe exactly" kind of cook or more of a freelancer?
The first time I make a recipe I follow it exactly but after that I play with it.

5) Do you have a favorite or new but exciting recipe? Care to share?

Roasted Vegetable Lasagna (this is one of the 9 times out of 10 great ones that Hilary made up)

Ingredients:

Red Onions
Egg plant
Zucchini
Portobella Mushrooms
Red Peppers
Sweet Potato
Campari Tomatoes
Fresh Lasagna sheets
Rose Sauce/ Tomato cream sauce
1 Cup of cottage cheese
handful of mixed Italian cheese
1 egg

• Roast all the vegetables. We did ours on the BBQ but you could do them under the broiler in the house. Make sure to skewer the onion rings so that they don't fall apart. We brushed all the vegetables with olive oil, but didn't add any salt or pepper.
• Mix the egg with the cottage cheese, some of the Italian grated cheese mixture and any salt or pepper to taste.
• Start layering:
• line the bottom of your pan with a couple of tbsp of sauce (this keeps stuff from sticking to the pan)
• lasagna sheet
• roasted sweet potato (Yam for you southern folks)
• lasagna sheet
• zucchini and peppers together
• lasagna sheet
• cottage cheese mixture
• lasagna sheet
• and continue till your pan is full and you end with a lasagna sheet
• Spoon the rest of the sauce over the whole thing
• top with the grated Italian cheese
• Cover with tinfoil
• Bake in the oven at 350 for approx. 30 minutes
• Remove foil
• Bake till cheese is brown
• Serve and enjoy!