Yum lasagne! One of my favourite meals!
Tonight was a one of the best we’ve ever made AND it was missing one of the main ingredients we usually include – the tomato sauce part! And it was absolutely delish and super easy!
In a frying pan, we sauted garlic, onion, zucchini, mushrooms and eggplant. Normally at this point, we’d add a jar of shop bought tomato pasta sauce too but whoops… forgot!
We sprayed a lasagne dish with some non-stick spray and then layered the vege mix with our dried lasagne sheets – we buy a wholemeal lasagne sheet that doesn’t need pre-cooking ( l a z y ).
Once layered, whip up a quick cheese sauce. I just melted a little margarine spread and added a couple of tablespoons of flour in a pan. Then I whisked in some milk and bought it slowly to the boil adding milk along the way to make a sauce. Once its about right for consistancy, then dump in some cheese, we used cheddar and parmesan – this is a great way to use up ends of cheese in the fridge. Once the cheese had been removed from the heat, we added a pottle of cottage cheese – to up the protein level.
Pop in the oven for around 30 minutes – until its browned.
Then serve with a salad! And try not to eat the entire lasagne on your own. (serves 3-4)