4. Vegetable Lasagna
Vegetable lasagna is a great vegetarian dish and if you choose to use eggplant as one of the vegetables, then you can easily enjoy the same delicious benefits that it brings to any moussaka.
To make this one, you are going to chop your vegetables into small pieces first. These can include:
Auvergne
Red and yellow peppers
Carrots
Courgettes
Mushrooms
Red onion
Garlic
Fry this all together in a shallow pan and then when they’re crispy, add on some chopped tomato and some puree. You can also season with vegetable stock, salt and pepper, and perhaps a little cream for added points.
Now add a thin layer to the bottom of an oven-safe dish. Lay one pasta slice on the top of that, and then add on some white sauce. You can buy this white sauce, or you can make it yourself by adding some mozzarella to some cream or milk and heating with some flour. Now add another layer of the vegetable mix, the pasta sheets, and then the white sauce and repeat until you run out or reach the top of the dish.
Sprinkle on some cheddar at the top, and then add to the oven for about 40 minutes at 170C. The cheese should crisp up nicely.