Monday 16 December 2013

Vegetable Lasagna from Scratch

Roast vegetable lasagna is delicious and healthy. You can use any vegetables you like, just roast them first in the oven.I usually use whatever I have in the refrigerator, the one in the picture has brussel sprouts, onion, pumpkin, parsnips and asparagus.


Vegetable Lasagna from Scratch

Ingredients

Homemade Lasagna Sheets
2x Simple Pasta Sauce
3 garlic cloves, minced
1 brown onion, chopped
2 small zucchinis, chopped
1 cup mushrooms, sliced
1 large red capsicum, chopped
1 large handful spinach
Salt & Pepper
Vegan White Sauce
Vegan cheese (I use Galaxy Nutritional Foods Shredded Mozzarella because it melts well)


Method

Preheat oven to 400°F/200°C. Prepare baking tins by spraying with oil lightly.
Add 1 cup of pasta sauce to the bottom of your baking dish.
Add a layer of lasagna sheets, a layer of the vegan cheese, a generous layer of the vegetables.
Repeat, starting with the pasta sauce, until you have used all of the ingredients.
The last layer should be finished with the white sauce and a sprinkle of vegan cheese.
Cover with aluminium foil and prick with fork a few times.
Bake approximately 40-45 minutes and then remove tinfoil and check there is no burning at the edges.
If you want the top to be a bit brown then remove tinfoil after 30 minutes and bake remainder of time uncovered.
Let stand for 5-10 minutes and then serve with a big leafy green salad.

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