Vegetable Lasagna Step-by-Step pics
December 13th 2007 13:08
Vegetable lasagna is a healthy vegetarian variation of traditional lasagna and the different colored layers look spectacular. In the following photos I alternate between dark and light colored layers for greater contrast.
200ml Napoli sauce
(See October post)
200g Pasta sheets
150g Mushrooms
1 Small brown onion
30ml Worcestershire sauce
20ml Barbeque sauce
100g Steamed or mashed potato
1 Yellow squash (optional)
300ml Bechamel sauce
(See October post)
150g Spinach leaves
100g Steamed or mashed pumpkin
Salt and pepper
100g Grated cheese
In a deep baking tray or cake tin, pour a 100ml of Napoli sauce and spread evenly over the base.
Dried pasta sheets can be snapped to fit.
Fresh pasta can be cut with a knife.
Add the Worcester shire and barbeque sauce and remove from heat.
Layer the mushroom mix over pasta.
Add another layer of pasta sheets.
I have added some sliced squash. Squash or zucchini do not need to be pre-cooked.
Add another layer of pasta sheets.
Add the spinach and allow it to wilt.
Season with salt and pepper.
Evenly spread spinach mix over previous layer and top with Napoli sauce.
Add another layer of pasta sheets.
Season with salt and cracked pepper.
Add another layer of pasta sheets.
Serve as a main course or as a delicious vegetable accompaniment to another dish. This dish may also be refrigerated and reheated in the microwave at school or work.
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