Samui Phangan Real Estate Magazine October-November

EASY VEGGIE LASAGNE
Ingredients
2 teaspoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 large bottle tomato pasta sauce
250g packet dried lasagne pasta sheets
250g container ricotta cheese
250g package frozen chopped spinach, thawed and
well drained
1 egg
1 ½ large grated carrots
I ½ large sliced or grated zucchini
2 cups sliced fresh mushrooms
1 cup mozzarella cheese
1 cup grated parmesan cheese
Tablespoon of dried or fresh oregano
Instructions
• Heat oil in a heavy-based saucepan over medium
heat. Add onion and garlic. Cook, stirring, for 3
minutes or until onion is tender.
• Add carrot, oregano, and pasta sauce until mixed
through and take off heat.
• Preheat oven to 180°C/160°C fan-forced. Lightly
grease a 7cm-deep, 25cm (base) square baking
dish.
• Mix ricotta, spinach, and eggs together in bowl
• Spread half cup pasta sauce mixture in the bottom
of 9 x 13 inch baking dish.
• Layer lasagna noodles, half the remaining
sauce mixture, half the ricotta mixture, half the
zucchini, half of the sliced mushrooms, half of the
mozzarella, and half of the parmesan.
• Repeat layers with remaining ingredients.
• Bake in oven for about 45 minutes.
• Stand for 10 minutes before serving.
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