Lasagna is a favourite at our house but sometimes I feel like something different so for tonight I made myself a vegetable lasagna. Enjoy 🙂
Vegetable Lasagna
Pasta
- 2 eggs
- 1 cup wholemeal flour
Process flour and egg in a food processor until dough is formed. Remove dough and knead on a floured board until smooth. Allow to rest on the bench for 10-15 minutes. For lasagna sheets I do not use the pasta machine (I couldn’t be bothered 🙂 ) I simply roll out the dough until the desired thickness and then cut into sheets.
Sauce
- 2 tins pureed tomatoes (no sugar,no salt)
- 1 tablespoon garlic
- 1 small onion, thinly diced
- 1/4 cup basil leaves, thinly sliced
In a large non stick pan saute onion and garlic in 1 tablespoon of oil until softened. Add tomatoes and simmer gently until sauce slightly thickens (4-6 minutes). Stir through basil and any other herbs you would like to add.
Basic White Sauce
- 2 tablespoons butter
- 1 tablespoon wholemeal flour
- 1 1/2 cups milk
In a medium saucepan melt the butter. Whisk in flour and continue to whisk until mixture darkens in colour. Add milk and continue to whisk until mixture thickens (5-7 minutes). As this is a basic white sauce you can add any flavours that you would like. I add garlic, nutmeg and 2 tablespoons of grated parmesan cheese.
I used the vegetables that I had in the fridge (zucchini’s, mushrooms and pumpkin ) but you could use any vegetables you would like. To make the lasagna I layered pasta, vegetables and sauce. For the top layer I spooned over some basic white sauce and then sprinkled with mozzarella cheese. Bake in a 180 degree oven until brown and crispy on top. Serve with salad.