Vegetable Lasagna

Finally, after a very long time, I have attempted to cook again. On FB, people have been suggesting chocolatey things but this seems like more fun! I found this recipe, because Hubby is allergic to tomatoes and it seemed like a challenge to make a nice tasty lasagna withOUT tomatoes.

When making lasagna, there are 3 different toppings - the vegetable topping, the white sauce and the cheese filling. So I will seperate each of them to make things easier.

Firstly, cook the lasagna sheets. I made the mistake of making this once RAW.. the toppings were yum but the sheets was so-so :)

White Sauce
First heat up 50g of butter in a pan. To that you add 50g of flour. When it is bubbling, add 720ml (or 3 cups) of milk. When it boils, it should thicken. Set it aside.

Cheese Filling
Hand whip 2 cups of ricotta cheese or cottage cheese. To that, you add 2 eggs, 35g parmesan cheese, 1 tsp basil, 1/2 tsp oregano and if you like, a pinch of pepper. Set aside.

Vegetables
You just heat up some olive oil, and cook the following - 240g mushrooms, 2 cups carrots, 1 cup bell peppers. There is no hard-and-fast rule with this, you can add more or less vegetables as you like. These were the amounts I used.

Now the fun bit!

Line your pan with lasagna sheets. First put some cheese filling and some grated mozzarella cheese. On top of this, put some more lasagna sheets. Then add your vegetables and put some of the white sauce on top. Again, put the lasagna sheets on top. Then put the remainder of your cheese filling and the white sauce. And add some more mozzarella cheese. That's it!

Bake at 350F or 190C for 45 min. And Voila~! you have Vegetable Lasagna!