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Vegetarian Lasagna

It’s vegetable day today.

The vegetarians will say, the more colorful the food, the better. Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. Life expectancy would grow by leaps and bounds if green vegetables smelled as good as meat. And the kids will say, vegetables are something God invented to let mothers get even with their children. And now the cook will say, vegetables, herbs and spices. If you can combine those ingredients, that would be the best dish you'd ever cook! And here is one quick and easy recipe that we love here at Treehouse Cookery. You should make more sauce than you think you might need.

What You'll Need: 6 lasagna sheets 250 grams of spinach 1 medium-sized carrot 6 baby zucchinis 1 small eggplant 1 capsicum 1 stick lemongrass 200ml coconut milk sea salt, freshly ground pepper How: Cook the lasagna sheets in hot, salted water until “al dente”, put aside Wash and blanch the spinach Thinly slice, then blanch the carrot Slice, then pan-fry the capsicum, eggplant and zucchini, put aside Melt a tablespoon of butter in a saucepan, add lemongrass and coconut milk, then cook for 5 minutes while stirring constantly Add salt and pepper to taste Arrange alternate layers of lasagne sheets and vegetables on a hot plate, now pour the sauce on top. Enjoy your meal. Love; Treehousecookery #lasagna #vegetarian #quickandeasymeal

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