Vegetarian lasagna

Name: How to cook Vegetarian lasagna - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Becky

Vegetarian lasagna

I really fancied making lasagna the other day but didn't have any minced beef or pasta and I'm not a big fan of bechamel sauce. So I decided to use different vegetables for the sauce and to use long, thin, vertical slices of courgette (zucchini in the US) instead of pasta. The result was very nice and tasty so here's the recipe.

Ingredient

Food ration :

6 servings

Cooking time :

60 mins

large courgettes

aubergines (eggplants in US)

onions

4 cloves

garlic

1/2

red pepper

1/2

green pepper

400 gr.

tin chopped tomatoes

heaped teaspoon honey (or sugar)

200 gr.

cheddar cheese

200 gr.

parmesan cheese

vegetable stock cube

small glass white wine

3 tbsp.

olive oil

Cooking instructions

* Step 1

Wash all the fresh ingredients well. With a sharp knife, carefully cut the courgettes into long thin strips like this and chop all the veg into small pieces (see third step photo for size)

* Step 2

Chop the garlic and sauté in a large pan with the olive oil

* Step 3

Add all the chopped vegetables to the pan, stir well on a high heat for a few minutes

* Step 4

Lower the heat to minimum and cook for five more minutes, stirring all the time so that nothing sticks to the bottom of the pan

* Step 5

Add the tin of tomatoes, the white wine and turn up the heat. When it starts to boil, turn down to moderate again and add the crumbled stock cube and the honey. Stir well, cover and leave over a low heat for 10 minutes.

* Step 6

Put the oven on at 200º. Put a generous layer of the sauce into an oven dish.

* Step 7

Add a layer of grated cheese and a layer of courgette slices. Repeat twice. Sprinke the last cheese over the last layer of sauce and put in the oven for half an hour