Lasagne recipe
Jan. 27th, 2006 10:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
changeling“Lasagne in pieno di colore” (with dodgy Google Italian) – “Full-of-colour Lasagne”
or,
“It’s hot and I want lasagne. How do I make it quickly?”
Made up and cooked by Steph, written by me. This is what we had for (a very late) dinner tonight. This lasagne is so tasty liek woah. Try it. Your tastebuds will love you.
Ingredients
Olive oil
1 eggplant
1–2 red onions
1 green capsicum
1/3 carrot
4 garlic cloves
3 cups of red (pasta) sauce (you can make this beforehand; I bought ours.)
3 1/2 cups of water
1 cup instant polenta
2 small avocadoes, peeled
1 packet lasagne noodles
Vegan mozzarella (optional)
Method
1. Cook the lasagne noodles in large pot of salted water until al dente. I find you don’t need the whole packet, but consider how large your casserole dish is, and how deep. Place the noodles on clean tea towels so they don’t stick to each other. This is useful to do even if you are using instant noodles, as vegan lasagne doesn't need to be cooked for as long as meaty lasagne, so the pasta won't soften enough. ew. meaty.
2. Chop the eggplant, onion, capsicum and carrot roughly. Put in frypan with some oil. Cook with whole, peeled garlic cloves until soft. Remove cloves (We kept ours in). Transfer to a large bowl, stir through tomato-based sauce.
3. Set the oven temperature to 180°C, or 350°F.
4. Bring water to boil. Add 1 cup of polenta to it slowly, whisking constantly. When polenta is forming “one cohesive goo” (as instructed by Steph), mash through avocadoes. Remove from heat.
5. Layer in casserole dish, topping with slices of vegan mozzarella, if you like. This dish is so flavourful it’s not very necessary.
6. Cook in oven for about ten minutes.
or,
“It’s hot and I want lasagne. How do I make it quickly?”
Made up and cooked by Steph, written by me. This is what we had for (a very late) dinner tonight. This lasagne is so tasty liek woah. Try it. Your tastebuds will love you.
Ingredients
Olive oil
1 eggplant
1–2 red onions
1 green capsicum
1/3 carrot
4 garlic cloves
3 cups of red (pasta) sauce (you can make this beforehand; I bought ours.)
3 1/2 cups of water
1 cup instant polenta
2 small avocadoes, peeled
1 packet lasagne noodles
Vegan mozzarella (optional)
Method
1. Cook the lasagne noodles in large pot of salted water until al dente. I find you don’t need the whole packet, but consider how large your casserole dish is, and how deep. Place the noodles on clean tea towels so they don’t stick to each other. This is useful to do even if you are using instant noodles, as vegan lasagne doesn't need to be cooked for as long as meaty lasagne, so the pasta won't soften enough. ew. meaty.
2. Chop the eggplant, onion, capsicum and carrot roughly. Put in frypan with some oil. Cook with whole, peeled garlic cloves until soft. Remove cloves (We kept ours in). Transfer to a large bowl, stir through tomato-based sauce.
3. Set the oven temperature to 180°C, or 350°F.
4. Bring water to boil. Add 1 cup of polenta to it slowly, whisking constantly. When polenta is forming “one cohesive goo” (as instructed by Steph), mash through avocadoes. Remove from heat.
5. Layer in casserole dish, topping with slices of vegan mozzarella, if you like. This dish is so flavourful it’s not very necessary.
6. Cook in oven for about ten minutes.
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no subject
Date: 2006-01-28 10:40 pm (UTC)Plus, where did you get the vegan mozzarella? Is it kingland?
no subject
Date: 2006-01-31 02:51 am (UTC)No, it was Tofutti; their "plastic"-style packaged cheese.
no subject
Date: 2006-01-31 05:08 am (UTC)no subject
Date: 2006-01-31 10:55 am (UTC)