If you ever had trouble in making your kids or…even hubby eat veggies, well… this lasagna will surely help you with it. This recipe is my take on the Oprah’s Vegetarian Lasagna.
Servings: Serves 4
9 lasagna sheets
250g ricotta cheese
250g shredded mozzarella cheese
chopped herbs (i.e. oregano, basil or thyme)
5 to 6 mushrooms
1 red onion
4 tablespoons olive oil
2 cloves garlic
1 chopped onion
1 cans (450g) diced tomatoes
Prepare your veggies: slice the aubergine and courgette then cut in half, slice the red onion and mushrooms. Sauté or oven-roast the vegetables until they are cooked through, then set aside.
To make the tomato sauce, heat the olive oil, add the chopped onion and sauté until golden brown. Add the chopped garlic and tomatoes and simmer for 15 minutes. Stir in the herbs and season with salt and pepper.
Preheat the oven to 180°. Butter your casserole dish (20x20cm) and place a layer of lasagna sheets. On top of that, add about 1/3 of the tomato sauce, about 1/2 of the ricotta cheese, and about 1/3 of the mozzarella cheese. Repeat the process and finish with a layer of pasta, then top with tomato sauce and a layer of mozzarella cheese.
Bake for 20 minutes covered with aluminium foil, then remove foil and return it to the oven for another 10 minutes, or until a fork pokes easily through the lasagna. Remove lasagna from the oven and let sit for 20 minutes. Serve it with home made potato chips.