So, I’m homeless for 5 days.
Well, not technically homeless. I moved out of my place on Monday and I don’t move into the new place till this Saturday, so I feel that situation qualifies as homeless.
Actually, I’m at my parents house, eating and lazing around like a bum before I have to drag myself to work.
As I’ve stated many a time, I really enjoy coming back home, not only to see my family, but also because there’s a surplus of food in the fridge, the house is always clean and they have a clothes dryer.
Also, uni is over, so if I’m not at work, I can spend my spare time doing whatever I want. I’m dedicating a large chunk of this time to cooking, since I’ve neglected my blog a bit in the past month. Sorry.
Last night I cooked up vegetarian lasagne. I always though lasagne was quite difficult to make with all those layers and shit. Surprisingly, it was incredibly easy. I’m a huge fan of beef lasagne, however, I’ve tried some tasty vegetarian versions before, so I gave that a go.
Makes 9 portions
700g butternut pumpkin, sliced
Half a medium eggplant, sliced
1/2 onion, diced
4 cloves of garlic, minced
1 tbsp olive oil
500g low fat ricotta cheese
2 large handfuls of fresh baby spinach
12 uncooked lasagne noodles (approximately)
1 x 500ml jar of tomato pasta sauce
1 cup mozzarella cheese, shredded
1/2 cup water (approximately)
Saute garlic and onion in olive oil over medium heat until softened, before adding the vegetables. Fry until tender and set aside.
In a bowl, mix ricotta and egg until well combined and add in spinach. Now you’re ready to put it together!
Preheat oven to 200°C (fan forced).
On the bottom of a 30cm x 23cm baking dish, spread a little bit of tomato sauce and layer with noodles. Spread over the ricotta/spinach mix, then the vegetables, then more sauce and repeat process, and top the lasagne with a final layer of noodles, the last of the tomato sauce and a generous sprinkle of cheese. Pour up to half a cup of water over the uncooked lasagne. This is to help the dry noodles cook. You can skip this step if you’re using fresh sheets.
Cover dish with foil and bake in the oven for approximately 40 minutes. Remove foil and cook for a further 10 minutes, or until the cheese is golden and bubbly.
Remove, slice up and enjoy.
You can use any kind of vegetables you like. Try: capsicum, zucchini, asparagus, cauliflower, squash or carrots.