VEGETARIAN LASAGNE (other recipe)

[happylittleday]

Thanks Isi for this recipe, it's delicious! 

I made it tonight with a few variations because I'm intolerant to gluten; and based on what veggies came in my co-op box this week.

I used gluten free pasta spirals and did a pasta bake instead of a lasagne because I didn't have any lasagne sheets on hand. I pre cooked the pasta before stirring together in the lasagne dish with the strained veggies and the bechamel sauce. Then I sprinkled it with grated parmesan and tasty cheese before putting it in the oven to brown....perfect!!!

[Cornish Cream]

hld great to see you cooking and experimenting with the yogurt.I hope you are having fun.This recipe in on "my to do list"

[happylittleday]

Thank you Cornish! I definitely had more success with this recipe than the yoghurt!! 

[Thermomixer]

Good work - no reason not to use other pasta.  Thinking 

[Cornish Cream]

I would like to know if this is best prepared, frozen uncooked or prepared, cooked, then frozen?Got to get a few thing flung into the freezer as my SIL and I are "GOING SHOPPING" next week.As you know DH can't boil an egg and I want things waiting to pop in the oven when we trail back from London, laden with goodies.

[isi]

Hi
Unfortunately I cant help you in this one because I never freezed it!
Hope some one will!!!

GOOD SHOPPING   enjoy

[judydawn]

CC I would prepare, freeze then bake later.  I have done it the other way though if I have cooked it the same day and there are too many leftovers, I freeze them.  Both methods work.  Have fun shopping with your SIL, great idea to have your meals all planned in advance.

[Cornish Cream]

Thanks Isi and Judy.I will prepare,freeze and cook later.

[cookie1]

Let us know how it goes. Have great fun shopping.

[Cornish Cream]

The lasagne froze well uncooked.I defrosted it in the fridge overnight the day before it was needed.It cooked and tasted wonderful, thanks Isi.The shopping was great as well.

[judydawn]

I made this for the current forum challenge. 
I cut the zucchini, leek and large button mushrooms into 5cm slices and the carrots in 2.5cm slices.
I used confit of garlic and 2 tsp of the confit oil to saute the chopped onion, garlic and I added the tomato the leek at this stage too as I like my leeks cooked really well. Cooked for 10 mins/100^o/reverse/speed 1 (I didn't do the step to mash the onion & tomato mixture).
I used 1 tsp VSC plus 1 umami cube (added with the wine) but I think I could have added 2 tsp VSC to add a little more salt into the dish.
I used a tiny bit of fresh oregano & basil from the garden but added 1/4 tsp of my homemade Italian spice mix as well.
I grated 55g tasty cheese & 30g parmesan 8 sec/speed 9 for the topping.
It made 2 lasagnes 1 x 22 cm square dish and 1 x 15 cm square dish and baked both for 20 minutes.

Thanks for the recipe isi, I enjoyed it for lunch and I had some with a pork chop for tea as well.
This recipe would serve 6 people so I have plenty of servings in the freezer.

[Valu]

Thank you so much Isi!! looks delicious!
I can't wait to give this a go!!!