keskiviikko 29. lokakuuta 2014

Veggies food series: Surprisinly good vegetarian lasagna

I accidentaly came up with quite a good recipe for making vegetable lasagna with some mediterranian inspiration.

Feta-veggie lasagna

White sauce

2tbs butter or margarine
½dl regular wheat flour
5dl milk
100g feta cheese (the real deal, not the cheap alternative!)
sprinkle of white pepper

Veggie sauce

1 can (400g) crushed tomatos
1 can pre-cooked gazbanzo beans
1 can unpitted black olives
1 can precooked mushrooms (fresh ones could work as well if you prefer them)
prinkle of black pepper

Lasagna sheets, depending on how many layers you want to make
Some nicely browning cheese like mozzarella to top it up

Start off bu preheating the over to 200 degrees. Then to the white sauce. First melt the butter in a pan. Put in the flour and let simmer for a while. Warm up the milk in the microwave and add it little by little to the butter-flour mixture, whisking while you go. Whisk until the sauce is of even texture. Let simmer on low for a few minutes. Then turn off the heat and add the crumbled feta cheese. Seasong with white pepper.

For the veggie sauce just pit the black olives and then mix all the ingredients in a bowl. Season with black pepper.

Assemble the lasagna by starting with a layer of the veggies sauce on the bottom of the pan/oven pot/any oven-roof dish you want to use for baking it. After layer of veggies sauce put a layer of the white sauce. Then put a layer of lasagna sheets. Do the next layers the same way until you reach the top layer. The top layer should be just a layer of the white sauce, topped of with some of the cheese like mozzarella. Bake in 200 degree over for approx. 50 mins until the top has got some nice browning going on.

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