Vegetarian Lasagna…well almost

  

I discovered two things today –

1. I am getting old
2. “Add more cheese” does not solve all problems. Really!

So I decided to make the vegetarian lasagna for the first time because I had made a new year resolution of trying new dishes and also using up stuff without wasting.

I bought the lasagna sheets almost six months ago and have been postponing it ever since. Along with it I also bought a canned spaghetti sauce to try. Then I read ‘Cooked’ and have been obsessed ever since about cooking from scratch. But then I had to use up the sauce and so I did, for the last time use canned sauce, just so it doesn’t go waste.

I cooked the vegetables and brought out the sauce all with a square dish in my head. After fifteen minutes of searching for it, I realized I had broken it trying to make Butterscotch Blondies. I am getting old or what!

Then I tried adjusting the same in a larger rectangular pan which was way larger than I thought. So the sauce and vegetables weren’t enough. So I did what I always do -add excess cheese to cover up. Doesn’t work with the lasagna. So I made some white sauce again and added it to the dish and yet I had only two layers. Sigh!

But, as unbelievable as it sounds, it did taste well and we had a good lunch. 
    

I didn’t follow any particular recipe. I just figured it based on all the lasagna I had eaten plus some common sense. So here goes –

WHAT WE NEED

Spinach                          1 bunch

Olive oil                          4 tsp

Garlic pods                     3

Onion, medium             1

Button mushrooms      8

Sweet corn                       1/4 cup

Baby corn                         6-8

Capsicum, large             1

White sauce                    4 cups

Lasagna sheets              6

Grated cheese                 1 cup

Parmesan, grated          1/2 cup

WHAT TO DO

• Wash the spinach thoroughly
• Heat 1 tsp oil and add the spinach. Cook it well with 1/2 cup of water.
• Chop the garlic, onion, mushroom, baby corn and capsicum finely.
• Heat 3 tsp oil in another pan and add the garlic.
• Once the garlic start browning add the onion.
• After the onions turn translucent add rest of the vegetables and cover and cook.
• Once cooked, add the spinach to the other vegetables and mix well. Add salt.
• Preheat the oven at 200C
• In an 8*8 pan, spread a layer of the white sauce.
• On top of it, add a layer of vegetables and the. The lasagna sheets
• Repeat the layering another 2-3 times. Ensure that the top most layer is that of white sauce.
• Spread the grated cheese (cheddar or mozarella) and Parmesan on top
• Bake for 20 minutes till the sauce is bubbling.
• Broil for another 5-7 minutes till the cheese on top has golden brown spots on it.
• Enjoy!

  

NOTES

1. Other vegetables that can be added are carrot, zucchini and eggplant. You can also make it as a spinach and mushroom lasagna by omitted the other veggies except onions.
2. The instructions on the lasagna packet did not have any pre-cook instructions. Check to see if your packet has specific cooking suggestions to be followed before layering the lasagna sheets to bake.

  
   

This is for the Blogging Marathon under the theme – New Year Challenges.

  

Check out the Blogging Marathon page for other marathoners doing this BM. 

 

Please rate