On Wednesday evening, I enjoyed a veggie lasagne with a difference in the company of my sister and her boyfriend. I really love cooking for others; especially something they have never tried before. I think that lots of people think they don’t have the time to cook homemade meals every day because of their busy lifestyle but I do feel though that with careful meal planning, you can create interesting, healthy food simply and quickly without much wastage.
Needless to say they enjoyed it, as did Ross. The peppers in this meal add a good flavour (I’ve never tried roasted peppers out of a jar) and I also added 100 g feta in the middle layer to give it a little extra flavour (cooking doesn’t have rules, you can put anything you fancy in!).
This is an all vegetarian meal full of goodness and the spinach on top really contrasts with the veggies hidden underneath.
2 tins of chopped tomatoes
1 tbsp of tomato puree
1 vegetable stock cube
1 onion (diced)
1 clove of garlic (crushed)
1 aubergine (cubed)
150 g of mushrooms (sliced)
400 g of frozen spinach
4 roasted red peppers (chopped)
250 g tub of ricotta
25 g of grated cheese
9-10 lasagna sheets
Salt and pepper to season
Simply fry your onion and garlic gently in a small pan. Once soft add the tins of tomatoes, stock cube and puree. Let this gently boil off until reduces slightly – season. Defrost the spinach.
Fry the aubergines in a frying pan and cook for about 5 minutes until soft, then put into a separate bowl. Fry the mushrooms until tender and then mix with the peppers and aubergines. Make sure that the spinach is drained as much as possible and then mix with the ricotta and cheese.
Layer up your lasagne in a glass dish (vegetable, tomato sauce, pasta sheets, then vegetables etc) until you have two layers. Create a final top layer with the spinach mix and cover with foil.
Cook in the oven about about 20 minutes, then uncover and allow to brown for about 10 minutes. Serve with a side salad or bread.
Like I mention above, this is completely open to interpretation. There is no white sauce as there would be in a usual lasagne but you could add this as an extra layer?