A great vegetarian lasange is about having strong and inescapable flavors so the whole thing does not turn into a flavorless mush.
This method is great for beginers and for the more experienced.
1 tbsp Oil
1 Onion, chopped
2 cloves Garlic, chopped
1 cup Carrots, grated
1 cup Zucchini, grated
1 cup Mushrooms, sliced
1 bunch Fresh Spinach (or 1pkt of icy spinach)
1tbsp Black Olives, sliced
500gm Tasty Cheese, grated
2tbsp Tomato paste
1/2 jar Italian style Tomato Sauce
1 cup Vegetable Stock
1 slurp Dry Sherry
1 pkt Pre-cooked Lasagne Sheets
Method: Cook fresh spinach or microwave icy spinach and set aside to cool. Place oil in large saucepan. Saute onion in oil until soft, add garlic then carrot, zucchini, mushrooms and olives and stir for approximately 3 mins. Add stock. Tomato paste, sauce and sherry, bring to boil, simmer for 3 mins then remove from heat.
Line base of lasagne dish with pasta sheets. Spoon or ladle one third of sauce over pasta sheet (just thinly). Spread thin layer of spinach over sauce (difficult to do so just dollop small blobs over the sauce). Spread ricotta over spinach. Sprinkle with tasty cheese. Repeat assembly steps until the dish is full (should end up with three layers). Bake at 180-200C for 35-40 mins. Serves 6-8.
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