Veggie Lasagna

Veggie Lasagna
 
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This recipe was uploaded
by adoranter

 
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Ingredients

Ingredients
Method
 
  • Tomato sauce
  • 4 ripe tomatoes chopped
  • 1 chopped onion
  • 1/2 tsp of sugar
  • 6 tsp of minced tomatoes
  • 3 dried bay leaves
  • 1/4 tea spoon of chilly pepper sauce
  • Salt
  • Pepper
  • Olive oil
  • Lasagna
  • 500g pre-cooked lasagna
  • 1 aubergine cut lengthwise into 0.5cm slices
  • 1 courgette cut lengthwise into 0.5cm slices
  • 150g of cup mushrooms
  • 120g of sun-dried tomatoes
  • 250g of slice cheese
  • 30g fresh coriander
  • 1 tsp of graan masala powder
  • 200g grated grana padano
  • Olive oil
  • Salt
  • Pepper
TOMATO SOUCE:
In a sauce pan, shallow fry the chopped onions in olive oil.
Add the salt, sugar, 3/4 of the chopped tomatoes, the minced tomatoes, put the lid on and leave to simmer for about 10min until it's all well blended. Add the remaining tomatoes and simmer for another 10min. Taste for salt and pepper and leave it aside.

LASAGNA
Slice the aubergine and courgette lengthwise, into 0,5cm slices.
Roughly slice the mushrooms and the sun-dried tomatoes and mix these last two.
Preheat the oven at 200° C.
In a rectangular baking dish, sprinkle some olive oil and star layering the lasagna, making sure that you firmly press down each layer to keep the lasagna tight.
For each layer follow the ingredients order bellow.

1st layer
Cover the previous level completely by layering ingredients in this order: lasagna sheet, aubergine seasoned with salt, pepper and graan maasala, tomato sauce, sliced cheese, oilve oil

Press firmly between layers to keep the whole plate holding together.

2nd layer
Cover the previous level completely by layering ingredients in this order: lasagna sheet, courgette seasoned with salt and roughly chopped fresh coriander, tomato sauce, sliced cheese, oilve oil

3rd layer
Cover the previous level completely by layering ingredients in this order: lasagna sheet, mushrooms, sundried tomatoes, tomato sauce and olive oi.

Cover the baking dish with foil and put in the oven for 20min or until the lasagna is cooked.
Remove the foil, add the roughly chopped grana padano cheese and return it into the oven for another 10min.
Serves 4.

Veggie Lasagna

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This recipe was uploaded by adoranter

 
 
A very simple recipe with a nice mix of flavours ;)

Method


TOMATO SOUCE:
In a sauce pan, shallow fry the chopped onions in olive oil.
Add the salt, sugar, 3/4 of the chopped tomatoes, the minced tomatoes, put the lid on and leave to simmer for about 10min until it's all well blended. Add the remaining tomatoes and simmer for another 10min. Taste for salt and pepper and leave it aside.

LASAGNA
Slice the aubergine and courgette lengthwise, into 0,5cm slices.
Roughly slice the mushrooms and the sun-dried tomatoes and mix these last two.
Preheat the oven at 200° C.
In a rectangular baking dish, sprinkle some olive oil and star layering the lasagna, making sure that you firmly press down each layer to keep the lasagna tight.
For each layer follow the ingredients order bellow.

1st layer
Cover the previous level completely by layering ingredients in this order: lasagna sheet, aubergine seasoned with salt, pepper and graan maasala, tomato sauce, sliced cheese, oilve oil

Press firmly between layers to keep the whole plate holding together.

2nd layer
Cover the previous level completely by layering ingredients in this order: lasagna sheet, courgette seasoned with salt and roughly chopped fresh coriander, tomato sauce, sliced cheese, oilve oil

3rd layer
Cover the previous level completely by layering ingredients in this order: lasagna sheet, mushrooms, sundried tomatoes, tomato sauce and olive oi.

Cover the baking dish with foil and put in the oven for 20min or until the lasagna is cooked.
Remove the foil, add the roughly chopped grana padano cheese and return it into the oven for another 10min.
Serves 4.
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