Post by Loupy on Sept 13, 2013 23:18:00 GMT -7
Easy Vegetarian Lasagne
From: www.goodvegetarian.com/
serves 4
What you need:
900g vegetables - take your pick from pumpkin, kumara, courgette, eggplant
2 Tbsp olive oil
1 large onion, finely sliced
3 cloves garlic, crushed
600g tinned tomatoes, chopped
2 Tbsp tomato paste
packet lasagne pasta sheets, fresh or dried
salt & pepper
fresh basil
fresh oregano
1/2 cup grated cheese
What to do:
Peel vegetables and slice, then place in a bowl and season with salt and pepper to taste.
Drizzle over 1 Tbsp of olive oil and make sure vegetables are coated with oil.
Place pumpkin and kumara on baking tray and cook at 180C for ten minutes, then turn and roast for five or ten minutes longer.
Add other vegetables, apart from spinach, and roast for ten or fifteen minutes (or until tender).
In the meantime, heat 1 Tbsp oil in a saucepan then add onion and cook until soft.
Then add garlic, crushed tomatoes and tomato paste.
Simmer for ten minutes, then add fresh herbs and remove from heat.
Stir roast vegetables into the sauce mix.
To assemble, grease an ovenproof dish (about 20cm x 30cm).
Place a layer of lasagne sheets over the base, then spread a layer of the sauce mix, followed by a layer of vegetables and a layer of lasagne sheets.
Repeat, finishing with a lasagne sheet layer to be topped with cheese sauce:
Cheese Sauce
What you need:
80g butter (or dairy-free spread)
2 1/2 cups milk (or soy milk)
50g white flour
1/2 cup grated cheese (or soy cheese)
1/2 tsp nutmeg
salt and pepper
What to do:
Melt butter over a medium heat, then stir flour in and cook for a few minutes, stirring the whole time!
Slowly add milk, and continue to stir, until sauce is smooth.
Sauce should thicken - once it has, remove from heat and stir in cheese, nutmeg, salt and pepper.
Spread cheese sauce over top lasagne sheet, then sprinkle with grated cheese and bake at 180C for 30-40 minutes or until golden on top.
Serve with a green salad.
From: www.goodvegetarian.com/
serves 4
What you need:
900g vegetables - take your pick from pumpkin, kumara, courgette, eggplant
2 Tbsp olive oil
1 large onion, finely sliced
3 cloves garlic, crushed
600g tinned tomatoes, chopped
2 Tbsp tomato paste
packet lasagne pasta sheets, fresh or dried
salt & pepper
fresh basil
fresh oregano
1/2 cup grated cheese
What to do:
Peel vegetables and slice, then place in a bowl and season with salt and pepper to taste.
Drizzle over 1 Tbsp of olive oil and make sure vegetables are coated with oil.
Place pumpkin and kumara on baking tray and cook at 180C for ten minutes, then turn and roast for five or ten minutes longer.
Add other vegetables, apart from spinach, and roast for ten or fifteen minutes (or until tender).
In the meantime, heat 1 Tbsp oil in a saucepan then add onion and cook until soft.
Then add garlic, crushed tomatoes and tomato paste.
Simmer for ten minutes, then add fresh herbs and remove from heat.
Stir roast vegetables into the sauce mix.
To assemble, grease an ovenproof dish (about 20cm x 30cm).
Place a layer of lasagne sheets over the base, then spread a layer of the sauce mix, followed by a layer of vegetables and a layer of lasagne sheets.
Repeat, finishing with a lasagne sheet layer to be topped with cheese sauce:
Cheese Sauce
What you need:
80g butter (or dairy-free spread)
2 1/2 cups milk (or soy milk)
50g white flour
1/2 cup grated cheese (or soy cheese)
1/2 tsp nutmeg
salt and pepper
What to do:
Melt butter over a medium heat, then stir flour in and cook for a few minutes, stirring the whole time!
Slowly add milk, and continue to stir, until sauce is smooth.
Sauce should thicken - once it has, remove from heat and stir in cheese, nutmeg, salt and pepper.
Spread cheese sauce over top lasagne sheet, then sprinkle with grated cheese and bake at 180C for 30-40 minutes or until golden on top.
Serve with a green salad.
