Saturday, September 10, 2016

Vegetable Lasagna



Tender vegetables, a light tomato sauce and lots of cheese make this vegetable lasagna recipe one of our favorites. You can choose to add your favorite vegetables so you can come up with some pretty amazing vegetable combinations.

Ingredients :

For the Sauce:
  • 500g of cremini mushrooms, roughly chopped
  • 1 medium zucchinis, cut into 1/2-inch pieces
  • 1 medium yellow squash, cut into 1/2-inch pieces
  • 200g of chopped onions
  • 60ml of olive oil
  • 5 cloves garlic, chopped
  • 500ml of tomato sauce
  • 500g of crushed tomatoes
  • 1 cup water
  • 1 tablespoon of dried thyme
  • 1/2 teaspoon of red pepper flakes
  • Salt and pepper to taste


For the Lasagna:
  • 200g of frozen chopped spinach
  • 20 lasagna noodles
  • 400g of ricotta cheese
  • Handful of chopped fresh basil
  • 100g of Parmesan cheese
  • 350g of shredded mozzarella cheese

Preparation :


Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions. Add a couple teaspoons of olive oil to the water so the noodles do not stick together. Drain then lay flat on a sheet of aluminum foil.

Place mushrooms in a large pan on medium-high heat. Stir them with a wooden spoon from time to time. Sprinkle with salt. The mushrooms will sizzle and then start to release water. Once the mushrooms start to release water into the pan, stir in the chopped onions. Cook, until the mushrooms are no longer releasing moisture and the mushroom water, has boiled away.


Heat olive oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally . Add garlic, red pepper flakes, zucchini, squash and a pinch of salt then cook, stirring occasionally until softened. Add the mushrooms, 1/2 of tomato sauce, crushed tomatoes and 200ml of water. Stir in the thyme, and red pepper flakes. Stir then bring to a low simmer. Simmer until liquid has thickened and reduced by half. Add basil then season to taste with additional salt and pepper.

Heat the oven to 180°C.

Spread the 1/2 of tomato sauce over the bottom of a large casserole dish. Place a layer of lasagna noodles down over the tomato sauce, slightly overlapping. Sprinkle half of the ricotta cheese over the noodles. Sprinkle half of the defrosted, drained spinach over the ricotta. Sprinkle half of the mozzarella cheese over the spinach, and just a quarter of the parmesan cheese. Then spoon 1/3 of your sauce over the mozzarella.


Repeat the layering process. Layer your final layer of lasagna noodles over the sauce. Spread the remaining sauce over the lasagna noodles, and sprinkle with the remaining parmesan cheese. Cover the casserole dish with the aluminum foil and crimp the edges. Bake at 180°C for about 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes.

Take the lasagna out of the oven when done and let it rest for 10 minutes before cutting to serve.

Enjoy !

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