October 1, 2008

Vegetarian lasagna

Ingredients for 6 portions
  1. 6 sheets of lasagna pasta
  2. 2 small zucchinis sliced
  3. 1 medium eggplant sliced
  4. 1 can tomatoes
  5. 2 tbsp tomato paste
  6. 2 tbsp oil
  7. 1 medium onion chopped
  8. 2 tbsp wheat bran
  9. fresh parsley and basil
  10. part skim Parmesan cheese
  11. 1/4 c. nutritional yeast
  12. S+P
Prepare the tomato sauce: cook chopped onions to the oil and cook until brown. 5 min. Add 4, 5 and simmer for 20 min. Add 8 and 9 and seasoned. Cool it down for 10 min and blend it.Grill zucchinis and eggplants for about 15 min until crispy.Cook the pasta with salt and oil and drain.Place first a layer of sauceAdd pastaSpread sliced eggplants and 1/3 of nutritional yeastSecond layer of pasta + zucchinis + 1/3 nutritional yeastFinal layer of pasta + tomato sauce + nutritional yeast + mozzarellaBake covered for 35 min and then uncovered for 15 min. And voila! Vegetarian lasagna!

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