Easy Vegetarian Lasagna
- ten free
- Delicious
- Greatly filling meatless dinner
Ingredients
- Gluten free pasta lasagna
- Red sauce
- Vegetables (I used what I had in a fridge: onion, carrots, paprika, cauliflower and champignon)
- Fresh parsley and garlic
- Rasped cheese
Tips
- You can use any vegetables you want or currently have at home
- You can make your own red sauce if you like or use a bought (gluten free) red sauce
- You can add ground meat or beans (e.g. chickpeas) to the sauce
- You can leave the cheese out or use lactose free cheese
Needed appliances
- A cutting board and knife
- A pan/frying pan to pre-cook vegetables
- A spatula to mix vegetables
- An oven dish
- A soup serving spoon
- An oven
Preparation steps
- Pre-set the oven to 180ºC
- Wash and cut all vegetables
- Stew (fry/wok) vegetables; I started with carrots and onions and after 2 minutes I added the rest of vegetables
- When the vegetables are soft – add the red sauce to the pan (when using pre-made one like me)
- Add a cup of water to the sauce to decrease its viscosity (in the end it shouldn’t be dense). Stew all for 5-10 minutes
- Take the oven dish and pure some of the sauce (choose the liquid without vegetables) to cover the bottom of the dish
- Place the dry pasta on a thin layer of the sauce & cover the pasta with more sauce and vegetables (Repeat it few times so in the end you will have 4-5 pasta layers)
- Cover the last pasta layer with sauce and rasped cheese
- Place it in the oven (180ºC) and keep for at least 40 minutes
Important: Recently, I noticed that my oven works faster than other ovens. It’s possible that you need to prolong the baking time. You can stick a fork in the dish after 40 min to check if the pasta is soft.
Enjoy your meal,
