Lasagna is a dish that is very filling and delicious. I often make it when I have company as it is large enough to feed a number of guests. Accompanied by a green salad and garlic bread it is a very satisfying meal.
There are many versions of lasagna from just spinach or a single vegetable to one with a number of fillings. The recipe below uses a selection of vegetables. I prefer to par boil the pasta even though the pack suggests to use it without boiling.
There are a few steps to lasagna making, the braising of the vegetables, making the spaghetti sauce, the cheese sauce and then putting it all together. It is acceptable to skip the cheese sauce, it just adds to the richness of the lasagna.
When boiling the noodles you can do it in 2 batches if you have a small pot. A teaspoon of oil in the water prevents noodles sticking to each other. When washing mushrooms, run it over running water to remove the debris, then take a paper towel and remove any blemishes and dirt. After this give it one quick rinse and chop.
I prefer to make my own spaghetti sauce. Firstly it is much cheaper and secondly, there is a lot of sugar used in the store bought sauce. I use a large can of crushed tomato and saute that to make spaghetti sauce. You will not use all of it for the recipe. Refrigerate the extra sauce for other use.
You may use the vegetables that I used or you may use whatever you have available & use this recipe as a guide. Let me know how it worked for you.
I have used this recipe several times with good results.
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