Veggie Lasagne
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 8 sheets fresh or dried Lasagne noodle
- 4 Tbsps olive oil
- 1 clove garlic cloves (finely chopped)
- 4 Tomatoes (roughly chopped)
- 2 ½ cups Mushrooms (sliced)
- 2 handfuls Spinach (stalks removed and washed)
- 1 Tbsp butter
- ½ cup grated Parmesan
- 2 ½ cups fresh Mozzarella (thinly sliced)
- 2 Tbsps Chili oil
Preparation
Kitchen utensils
1 Small pot, 1 Skillet, 1 Bowl, 2 Small bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Slotted spatula, 1 Grill pan, 1 Citrus juicer, 1 Coarse grater, 1 Fork, 1 Brush, 1 Lid
Preparation steps
1.
Cook the lasagne sheets according to the packet instructions, drain well, rinse, cut each sheet in half and set aside.
2.
Heat 2 tbsp oil in a pan and gently cook the garlic and tomatoes for 5 minutes, season with salt and pepper then set aside. Cook the mushrooms in the remaining oil until soft, season with salt and pepper and set aside.
3.
Cook the spinach in a large pan with a splash of water until it has wilted then drain well, chop and stir in the butter.
4.
Heat the grill to its highest setting. Put 4 sheets of lasagne side by side in a roasting tray and build layers with the spinach, mushrooms, tomatoes, parmesan and the remaining lasagne, finishing with a layer of lasagne. Lay the sliced mozzarella on the top of each stack, sprinkle with salt and pepper, drizzle with the chili oil and put under the grill until the cheese has melted. Carefully lift each stack onto a warmed plate and serve immediately.
