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


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)


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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