Laurel (i_dont_fly) wrote in vegancooking,

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Vegetable Lasagna

[a stove or toaster oven
oven mitts :3
lasagna pan, two pots, frying pan]
lasanga noodles
tomato sauce [you can make this from scratch if you like or buy veggie spaghetti sauce]
various fresh vegetables [onions, mushrooms, peppers, carrots, broccli, cauliflower, celery, etc]
tomatos [fresh is better but canned will do as long as they're sliced or something and not mush]

1. Boil the noodlies just like one might boil spaghetti! [ Meaning, add some olive oil or salt to water, bring it to a boil and add the noodles. When they're flexible but not bloated (euhg..), they're done. Or, if you like them bloaty, then go for it! You don't need to strain them, just set 'em aside.]

2.Make your sauce or heat the canned/jarred kind in a pot. Go crazy with herbs and spices, seriously! Turn the heat down and just leave it when you're done heating.

3. Chop up the veggies into smaller pieces and put them in a frying pan with some vegetable oil. Saute them until they're the hardness you want (they won't soften very much while in the lasagna). You can add a lot of herbs and spices here too. Pepper is always good and a little salt to wilt them a bit.

4. Spread some sauce on the bottom of a glass/foil/whatever pan. Take strips of noodles (shake/ring out some of the water first) and place them inside, covering the entire bottom of the pan. Put more sauce on top and add some of your saute'd veggies. More noodles, more sauce, more veggies, and repeat until you've filled the pan (leave about a cm at the top for bubbling). Finish with sauce and put the fresh/canned tomatoes on top (use a lot... they were the best part. O____O)

5. Pop it in the oven/toaster oven/bluuurh and let it cook for about 45 minutes on high or until it's bubbling (this is easier to determine with a glass pan) and the tomatoes are slightly crispy but not burnt, omg.

Tags: ethnic food-italian-lasagne
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