I love pasta, especially home made. For some unknown reason, I had never tried lasagna at home. Once I did, it quickly became one of my favorites. I have found an easier version after going through many recipes. Though it is not as quick as I’d like, it takes less effort than the most other versions.
Canned italian tomato – 2X250g
Garlic – 1 big clove finely chopped
Vegetables of your choice (finely chopped) – 1 cup (I use carrots, onion, zucchini, mushroom, capsicum
Baby spinach – 2 handfuls
Lasagna sheets – 8 (I use no cook ones that dont need to be boiled before using)
Aluminium foil sheet : wide enough to cover the baking tray
Lasagna tray/aluminium foil tray for baking – 1 (I use medium sized tray for the two of us)
Mixed herbs – to taste
Chilli powder – to taste
Salt – to taste
Sugar – to neutralize the sourness of tomatoes
Grated cheese – mixture of mozzarella and Parmesan
oil – 2 tbsp
Servings : 2
Method: The sauce
Heat oil in a pan or wok. Add chopped garlic and fry until slightly brown.
Add the veggies one after the other stirring and giving a little time to cook between each. Add them in the decreasing order of the time they take to cook, so that they are evenly done in the end. Similar veggies can be added at the same time.
Add baby spinach and cook stirring occasionally until spinach wilts.
Add canned tomato well before the veggies are done. Veggies will be cooked together with the tomato. It can be pureed or added as chopped pieces for a chunky texture. Let it cook for about 2-3 minutes.
Add the chilli powder, salt, sugar, herbs and cook until the veggies are done but not overdone. As in the vegetables should still have a little bite to them. Stir occasionally as required. Add more water if it gets too thick. We need it to be a little runny so that the lasagna sheets have enough liquid to soak up and cook in.
Take off heat.
Assembling in the tray
Pre-heat the oven to 200c.
Spray the lasagna tray with cooking spray. I use canola oil spray.
Pour about two tbsp of the prepared sauce with veggies to the bottom of the tray and spread around.
Repeat below steps until the tray is full or until you run out of sauce/lasagna sheets.
- lay two sheets in the tray (it might overlap based on the size of your tray)
- Spread a thin layer of sauce and veggies on top of it. Make sure the sauce is spread to the edges of the lasagna sheets.
- Spread a thin layer of cheese on top of this.
The last layer should that be of lasagna sheets and should be about an inch from the top of the tray.
Spread the final layer of sauce+veggies and spread the cheese so that it forms a thick layer on top.
Cover the tray loosely (on top) with aluminium foil. Loosely because the cheese will bubble up and stick to the foil if its too close to the tray.
Bake in the oven for about 25-30 minutes.
Now take off the aluminium foil and bake for a further 15-20 minutes. Take it out before the top is too browned.
Let it sit for a minute and serve hot.