Lasagna is such a simple dish to prepare and people tend to find it quite comforting. If I am having guests for dinner after a long day of work, I frequently will put together a lasagna the night before. Then when we’ve gathered for dinner, I just put it in the oven and let it bake while I pull together a salad. It’s also a good dish to bring over to people who might be going through a difficult time and who might not have the time or energy to cook. While this recipe makes one pan’s worth, M showed me how it also can be made into individual, freezer-ready portions. Label the packages and give the recipient instructions for baking it. Such a gesture will be appreciated.
You can easily vary the vegetables; I’ve sometimes used fennel for a surprising anise taste, and carrots work too. It all depends on what you’re in the mood for.
Ingredients:
1 onion
oil (any kind works)
1 tsp sugar
1 aubergine
1 courgette
1 tbsp parsley or basil
black pepper
1 tin/bottle tomato passatta
lasagna sheets
1package mozzarella
50 g cheddar cheese
Instructions:
1. Chop the onion and fry it in oil. After a few minutes, add the sugar.
2. Chop the aubergine and courgette into matchstick-sized pieces. Add them and the herbs to the frying pan. You may need to add more oil too. Fry for about 10 minutes, stirring frequently. Season with black pepper.
3. Lightly oil a casserole dish or other tin, then put some passatta on the bottom. Place a layer of lasagna sheets on the bottom.
4. Top with some of the fried vegetables, then shred cheese over it. Place another layer of pasta sheets over that, then add more vegetables and more cheese. Do this until you’ve used up all the vegetables and cheese, topping the lasagna with one last layer of pasta and a lot of shredded cheese.
5. Bake in the oven for 25-35 minutes at 210 C, then cut in slices and serve.
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