Saturday, 12 March 2016

Lasagna

I usually make the Ooh-la-la-sagna recipe from The Looneyspoons Collection cookbook but today I just went with what I had on hand since I was missing a few key ingredients.   


Instead of making the centre layer with spinach, ricotta and parmesan cheese and egg I went with what vegetable I had in the fridge. 

3 medium onions roughly chopped
4 zucchinis
2 yellow peppers
large package of mushrooms
1 tablespoon dried oregano
2 tablespoons of sun-dried tomato oil


Toss and roast for 30 minutes in a 350º F oven.  Meanwhile, I worked on my meat sauce.  I removed the skins from fifteen hot Italian sausages, diced and cooked with one white onion. When meat is cooked add 

1 jar of Marinara sauce 
1 can of diced tomatoes
1 tsp. dried basil
1/2 tsp. dried oregano
1 tablespoon of red wine vinegar

Once is reaches a boil, reduce, and simmer for 20 minutes.  


Now comes the fun part. Start with a layer of meat sauce, then a layer of Le Veneziane Gluten-free Corn and Rice Lasagna noodles.  They are oven ready so no need to pre-cook these noodles. Top with more meat sauce, 1/2 of the roasted vegetables (I made enough for 2 trays of lasagna), mozzarella cheese, lasagna noodles, meat sauce and a final layer of cheese.  


Bake in a 350º F oven for 30 minutes. And then enjoy!

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