Two Toned Lasagna

Vegetarian Lasagna

Delicious, creamy but healthy vegetables lasagna.  It is made from scratch; the pastry, the white sauce and the fillings.  The spinach is fresh vegetable from my garden. 

Two Toned Vegetable Lasagna.

The Two-Toned Vegetables Lasagna
These are what you need: Lasagna sheets, tomato sauce, cheese sauce, the fillings and extra olive oil to drizzle the lasagna before the baking.

Tomato Sauce:
Braising the tomato sauce has to be done in a low simmer over an hour.  Use fresh tomato/tin tomato add in some tomato paste.  The long braising in a low heat enables you to achieve the subtle taste and the intensity of the tomato flavour.


White Sauce-Cheese Sauce

The Cheese sauce

The white sauce with olive oil
300 mils milk
2 tablespoons extra virgin olive oil
2 tablespoons plain flour
Some nutmeg or nutmeg - geranium herb
salt to taste
60 g cheese, grated
Method
Place the milk, oil and a pinch of salt in a saucepan
Put on the stove to heat up the milk, when it is warmish, take it off
Add in the plain flour, stir with a whisk, work it until they all mixed together
Put it back on the stove add in the herbs/nutmeg and cook until bubbly (keep on stirring)
- to make sure to have a satiny and smooth texture sauce.
 Add the grated cheese then stir - to make the cheese sauce.
Off the stove, keep aside to cool and keep it covered.

The Vegetable Fillings are carrot mixture (orange) and spinach mixture (green)
Fresh lasagna sheets-cook only for three minutes remove with a skimmer, then immerse the pasta in cold water (have a large bowl of water ready)

Fresh Cooked Lasagna Sheet

The fillings:

Spinach and Carrot Filling

The carrot mixture
3/4 grated carrot, 1 tablespoon Parmesan cheese or tasty cheese,  1 tablespoon sliced and chopped leek
Cook the grated carrot- sauté in oil with the leek until soft
Add in the grated cheese and mix together, salt to taste and keep aside
The spinach mixture
1 cup cooked silverbeet or spinach, 75g ricotta and 1 tablespoon Parmesan cheese
Add in ricotta cheese, a tablespoon olive oil,  salt to taste, mix to combine

To assemble The lasagna
Butter an ovenproof dish spread about two tablespoons tomato sauce on it
Put some cooked lasagna sheet to cover the base
Put and spread the carrot filling evenly
Cover with cooked lasagna sheets, and spread some tomato sauce over it
Put on and spread the spinach filling evenly,  cover it with the rest of  cooked lasagna sheets
Top with cheese sauce, drizzle some olive oil over it

To bake:
Bake in a hot oven for 30-35 minutes.  (It is only very small lasagna if you make a larger one
the baking time will be around 40-45 minutes)

Baked lasagna-35 minutes Baking

The lasagna is ready to bake.

To serve:
Serve hot for the first course then followed by any other dish
Serve for two as the main meal and followed by a salad

Two Toned Vegetarian Lasagna

Delicious vegetarian lasagna for the first course, followed by delicious slow braised meatballs in tomato sauce and garnished with a leafy salad.

Pork & Veal Meat Balls with Fennel

braised in tomato sauce, served with a leafy salad.

I am pleased with the result, it is a very light lasagna which can be served on its own, but of course, you need a salad to balance the diet.

At the end of the day, if you have no time to make the pastry, the instant lasagna pastry is readily available now in supermarkets.

I hope you all like this post and try to cook homemade lasagna.

Enjoy and Happy Cooking
Susy