Lasagna for supper

Priya’s Kitchen usually provides home-cooked indian meals, a little spicy, a little healthy. In recent days, my DH’s craving taste buds and my food blogger friend’s enthusiasm has opened new pantry door through my kitchen….I’m all about trying out easy, breeze, not-so-usual food. I’m surprised how easy and yummy they turned out  for a first-timer. This is my version of  Vegetarian…hmmm actually, Eggetarian Lasagna! 

Veggie lasagna

Ingredients

  • Ronzoni Healthy Harvest Whole Wheat Lasagna sheets
  • Formaggio Fresh Marinated Mozzarella Cheese with Fresh Basil & Chopped Garlic 
  • Finlandia Jalapeño Muenster cheese – The real recipe calls for Ricotta cheese
  • Grated parmesan cheese
  • Prego tomato garlic italian sauce
  • Fresh and frozen vegetable of your choice
  • Onions
  • 3 Eggs & Spinach omelet
  • Garlic, parsley italian herbs
  • Red chili flakes
  • Butter/ Olive oil
  • Salt

Watch the slide show for the layering steps:

This slideshow requires JavaScript.

 

Procedure 

Boil enough water  to immerse the lasagna strips, add 1/2 spoon of salt and few drops of olive oil. Cook until soft, usually 15 to 20 minutes.

Make an omelet  – Heat and butter a pan, sprinkle chopped spinach. Pour lightly beaten eggs, add salt and pepper.

Sauté onion in olive oil till golden brown. Add veggies and sauté until half-cooked, top with garlic herbs, red chili flake and light salt (Choice of veggies(fine-cut) – mushrooms, carrot, bell pepper, green beans, broccoli, cauliflower,spring onions, green peas etc)

Pre-heat oven to bake at 375 F. Butter the baking tray, pour some prego sauce, layer the lasagna strips. Generously spread the prego sauce, lay the sheet of omelet and top with chopped Jalapeño cheese.

Another layer of lasagna sheet, spread the prego sauce and add sautéed vegetables and more cheese.

Last sheet of lasagna, topped with sauce and mozzarella cheese balls. Sprinkle some parmesan cheese and olive oil.

Bake for 30 minutes with tray covered with aluminum foil. Remove foil and bake for 15 more minutes/ until the cheese topping sizzles.

Let it sit for 10 minutes before you serve. Sprinkle some more grated parmesan cheese and enjoy the cheesy portions of lasagna for supper.

A perfect dinner casserole for potlucks and get togethers. 🙂

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9 thoughts on “Lasagna for supper

  1. I have a great tip for you. Buy the no boil noodles. It saves a TON of time and are perfect.
    They are sometimes called oven ready. You just take them out of the box and layer.
    Looks delish!!!

    • Thx so much… I’m new to international cooking, I heard about no boil recently but was wondering if it might stay uncooked if not layered well….Would be happy to give it a try 🙂

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