Eat the colours of the rainbow.
This morning I need to make a quick dinner because I have a ''Fermenting '' cooking class this afternoon. I had some gluten free lasagne sheets and I had just recently made ''Pasta Sauce''. So out to the vegetable garden I went to see if I could make a lasagne.
I assembled it, covered and then into the fridge until 40 minutes before dinner time. That is when I cooked it.
Here is my recipe, You can use other types of vegetables and the amounts you use does not matter, it depends on how many you are feeding. You don't even have to follow the way I did my layers. This is not a cake, so it can't fail.
I used -
Leftover roasted pumpkin - sliced
1 leek - sliced and cook on low in a pot, with the lid on until soft.
Mushrooms - I used portobello mushrooms and sliced them up
Bunch of fresh herbs - parsley, tarragon, chives, thyme - what ever you have.
2 Sweet potatoes - sliced and baked until cooked
3 carrots - slice long ways, thinly - leave raw
bunch spinach, kale and bok choy - that is what I have in the garden - sliced
250 gr dried pasta - cooked - you can use fresh pasta, you don't have to cook this, just make sure you have enough sauce covering it.
Cheese - grated, I only used cheese on the top, I find that is enough.
Pasta sauce - I used one of my preserving jars - 1 litre
Method
Start with some sauce and then some pasta and then sauce again. From then on follow the pictures below. It is so easy to make. You can't go wrong.
Do not start until all your ingredients are ready to go.
First I spread your tomato pasta sauce on the base and then the cooked pasta.
Next - more sauce then mushrooms.
sprinkle the cooked leeks and herbs.
Carrot and pumpkin, spread more sauce over
On top of the sauce add sweet potato and greens.
More sauce, then any leftover vegetables and then more sauce.
Pasta, sauce and cheese. Bake at 180c until the cheese is melted and it is heated through, about 40 minutes.
Crunchy top.
Filling and delicious.
xx
