Tuesday, January 19, 2010

Easy Vegie Lasagne

This is my easy, cheats way of making a vegie lasagne - and it tastes great!  Instead of cooking up anything and assembling the lasagne in the traditional way, I use a jar of bottled pasta sauce, grated raw vegies (usually zuccini, pumpkin & sweet potato), a couple of beaten eggs and a little cheese (all of these factors depend on what food happens to be in the house at the time)

You begin with a little of the bought sauce on the bottom of an oven proof dish, followed by dried, instant lasagne sheets. Next a layer of grated zuccini, over which I pour some of the beaten egg and sprinkle a little cheese (this can be cheddar, mozzarella, parmesan, fetta, or ricotta, whatever takes your fancy). Next, another layer of pasta, then a layer of grated pumpkin and some more pasta sauce. Continue like this until the dish is full.  I finish with a layer of pasta, covered with sauce and a spirinkle of mozzarella on the very top.  I then (depending on how "wet" the bottled sauce is) pur a bout 1/4 cup of water into the dish and bake the whole lot in a 180 oven for about 45 minutes, or until the pasta and vegies are nice and tender.

the pictures aren't exactly great, but you get the idea!!


Kylie said...

Sounds delish. Will have to give this a go!

Mireya said...

This looks so good! My hubby likes to have meat in his dinner, but I have a feeling, I could sneak this one by him :)

Gastronomy Gal said...

That looks good but sometimes I have trouble with the dried lasagne sheets. They sell fresh lasagne sheets in the supermarket now- where the fresh pasta is in the fridge section. If you have problems with the dried sheets, they could be worth a shot.

Alibongo said...

Fresh lasagne would make this even better I am sure - but for a scrounging in the cupboard/fridge-type meal, dried works fine!