When in Rome do as the Romans they say... So when in California, go veggie style. These days I'm experimenting with Vegetarian recipes, and last night I made Veggie Lasagna for me and my roommate.. The meat loving Brazilian was in veggie heaven... And wow, how great you feel after... The recipe originally came from my sisters boyfriend in Australia, but I tweaked it a little bit.. But please do try this at home..
Vegetarian Lasagna
1 eggplant ( Aubergine in Norway)
1 squash ( I have used both green and yellow squash)
1 broccoli
Mushroom ( Choose you're favorite and go with that)
1 box of canned tomatoes
Tomato Paste
Parmesan Cheese
Mozzarella Cheese
Goat Cheese ( My little tweak to this dish, my sister uses feta cheese)
Pasta plates
Flour, oil and milk for bechamel sauce
Cut your squash and eggplant in thin slices and lay them out on a kitchen towel or paper. Salt them well on both sides and let them sit while you cook the rest. Before you use them dry them carefully.
Make regular tomato sauce out of canned tomatoes, tomato paste, basil, oregano, salt, pepper and what ever other spices you prefer ( I always use paprika and a little chili to)
Cook your mushrooms and your broccoli a little bit and then make a good old fashion bechamel sauce with all the parmesan you have the conscience to put in there.
Then you start layering like regular lasagna. First your cheese sauce, pasta plates, tomato sauce, some mushroom and broccoli and a layer of eggplant and squash. On top of this you spread out tiny pieces of goat cheese. Redo the whole process again, top it of with mozzarella cheese.
Put it in the oven 425 F ( 225 C) for about 35-45 minutes and you are good to go..
Hope you enjoy
-S-
1 eggplant ( Aubergine in Norway)
1 squash ( I have used both green and yellow squash)
1 broccoli
Mushroom ( Choose you're favorite and go with that)
1 box of canned tomatoes
Tomato Paste
Parmesan Cheese
Mozzarella Cheese
Goat Cheese ( My little tweak to this dish, my sister uses feta cheese)
Pasta plates
Flour, oil and milk for bechamel sauce
Cut your squash and eggplant in thin slices and lay them out on a kitchen towel or paper. Salt them well on both sides and let them sit while you cook the rest. Before you use them dry them carefully.
Make regular tomato sauce out of canned tomatoes, tomato paste, basil, oregano, salt, pepper and what ever other spices you prefer ( I always use paprika and a little chili to)
Cook your mushrooms and your broccoli a little bit and then make a good old fashion bechamel sauce with all the parmesan you have the conscience to put in there.
Then you start layering like regular lasagna. First your cheese sauce, pasta plates, tomato sauce, some mushroom and broccoli and a layer of eggplant and squash. On top of this you spread out tiny pieces of goat cheese. Redo the whole process again, top it of with mozzarella cheese.
Put it in the oven 425 F ( 225 C) for about 35-45 minutes and you are good to go..
Hope you enjoy
-S-
RSS Feed