Most people seem to have their favourite lasagna recipe, and this is mine. Though I almost hesitate to call it a recipe as I generally just use whatever’s in the crisper. But the principals remain the same. Although I love meat lasagna I think I actually prefer this one. I usually make two lasagnas – one for dinner that night and one for the freezer. The recipe below is more of a guide, the sorts of veggies you use doesn’t matter. Between the layers is a sprinkling of unprocessed bran or almond meal (or a mix of the two), which adds another element to the dish.
2 cloves garlic
800 gram tin crushed tomatoes
¼ cup tomato paste
salt and pepper
About 6 vegetables – any combination of zucchini, carrots, capsicum, celery, mushrooms etc
Cheese sauce – whatever recipe you like
Unprocessed bran and / or almond meal
- Dice the onion and mince the garlic. Heat some olive oil in the largest frypan you have, add the onion and garlic and cook for a few minutes. Add the tomato paste, cook for a few minutes then add the tin of tomatoes. Add salt and pepper to taste
- Chop or grate the veggies and add tot eh tomato mix. Simmer for about 10 minutes, stirring occasionally so it doesn’t catch on the bottom.
- While the sauce is cooking make the cheese sauce.
- Using a tray of your choice, place a single layer of lasagna sheets in the bottom. Top with ½ the veggie sauce, 1/3 of the cheese sauce (make sure you will have enough left to cover the whole top layer) and sprinkle with the bran or nut meal. Add a layer of spinach leaves.
- When you get to the final layer of lasagna sheets, spread with the remaining cheese sauce. Make sure every single bit of pasta is covered by the sauce because any that isn’t won’t cook. Sprinkle the top with cheese.
- Bake at 180 degrees C for about 40 minutes or until the cheese is browned and you can see the sauce bubbling nicely.