Last night my friend Alana and I enjoyed a lovely Friday night in; complete with wine, lasagna cooking (and eating), and movies.
This is weird but I’ve never actually made a baked lasagna before. My mum used to make vegetarian lasagna all the time and it was one of my favourites but for some reason in the three years since I have lived out of home I’ve never made it myself. Also, Alana is a newly turned vegetarian (yipeee) and has been wanting to try a veg lasagna out. So that is why we set out on our lasagna making adventure…and it turned out so so well.
We didn’t have a recipe or anything when we set out for the ‘about life natural market place’ in Bondi, just a vision of a kick ass vegan lasagna. So we filled our baskets with random veggies and some other bits n pieces as we gawked at all the amazing looking food in that store.
-gluten free lasagna sheets (the ones you don’t have to pre-cook
-jar of tomato sauce with basil
-vegan tofutti sour cream
-cheesly vegan cheese
-sweet potatoes (orange and the purple ones)
We began by pouring some wine (important part of lasagna making, not advised to omit), preheating the oven and then slicing up the carrots and sweet potatoes which we drizzled in olive oil, Himalayan rock salt and pepper and put in the oven while we prepared the rest which is as follows:
-slice the eggplant and onion and place in a covered fry pan on high heat with some oil and water and salt. Cook until eggplant is quite tender.
-mix about four big handfuls of spinach with tofutti sour cream and a few tablespoons of pesto in a big bowl. We also added some cilantro and salt and pepper.
-in a large baking tray pour some tomato sauce and then cover with lasagna sheets.
-layer 2: pre baked veggies and mushrooms
-layer 3: spinach layer
-layer 5: zucchini slices
-layer 4: more lasagna sheets
-layer 5: more tomato sauce, the eggplant and onion and crumbled vegan cheese
I just had leftovers for breakfast and it was even better!!!!