We experiment with different veggies now and than, and for this blog entry I tried adding eggplant to the mix, that is a weird vegetable to cook if you have any suggestions please comment below!
You will need:
|Four cloves of garlic, a bag or box of baby spinach, a box of mushrooms, two small or one large zucchini,|
and an eggplant (or any other vegetables you would like add).
|Two bottles of pasta sauce, (this is my favourite, I also like the Catelli sauce,) and some olive oil.|
|One box of oven-ready lasagna pasta.|
preheat oven to 450 degrees
|Peel and crush the garlic cloves and place in a pot with 2cm (1/2 inch) of water.|
(I am using my veggie steamer to try and keep as much nuchies as possible, with about 3cm (an inch) of water.
meanwhile, warm the sauce in a medium sized pot and....
|Cut the ends off the zucchini and using a carrot/potato peeler peel off some of the skin,|
cut in half and than into thin half moons.
|Cut off the ends off the eggplant and cut into thin rounds.|
|Cut the mushrooms into small pieces.|
|Steam the eggplant in some water with a dash of slat and pepper.|
|Coat the base of a large frying pan with some olive oil and saute zucchini untill soft.|
|Coat the base of a large frying pan with olive oil and cook mushrooms over medium heat untill brown.|
and now, we layer the deliciousness!
|Using an oven safe dish start with a layer of sauce.|
|Put down the first layer of (uncooked) pasta.|
|Start layer veggies, (I've started with the eggplant)|
|and now the zucchini...|
|and then the spinach...|
|another layer of pasta....|
|now, for the second layer of sauce. |
Be generous with the sauce, it is the moisture from the sauce that is going to cook the pasta.
cover casserole dish with aluminum foil for 20 minutes, uncover and cook for another 15 minutes.at this time taste a piece of the pasta from the top to make sure it is fully cooked.
|Let it stand for 15 minutes before digging in! Enjoy!|