16 November, 2015
Vegetarian Lasagne
Vegetarian Lasagne
Serves: 6
Ingredients:
- ½ serve of C4K Kitchen’s Caulifredo Sauce
- ½ cup milk
- 1 portion of C4K Kitchen’s Mumma’s Magic Sauce
- ¼ pumpkin
- 150g baby spinach
- 10 mushrooms
- 2 zucchinis
- 250g box dried lasagne sheets
- 1 ½ cups grated cheese
- ½ cup grated parmesan cheese
Method:
- Preheat your oven to 170 degrees Celsius
- Prepare your vegetables by peeling the pumpkin then and slicing the pumpkin and zucchini thinly (about 1-2mm thick), slice your mushrooms about 3mm thick
- Stir the milk through the caulifredo sauce to make slightly runnier than the normal sauce
- Place ¼ of the caulifredo sauce on the base of your lasagne dish and layer with the lasagne sheets until fully covered
- Layer ½ of the sliced pumpkin over the lasagne sheets then top the pumpkin with half of the spinach
- Top the pumpkin and spinach evenly with another ¼ of the caulifredo
- Cover the caulifredo with another layer of lasagne sheets so fully covered then layer half of the zucchini and half of the mushroom and top evenly with another ¼ of the caulifredo
- Repeat with another layer of lasagne sheets, pumpkin and spinach and top even with the last of the caulifredo sauce
- Finish the lasagne with another layer of lasagne sheets and the last of the zucchini and mushroom
- Pour the MMS evenly over the top then evenly sprinkle the grated cheese
- Bake in the preheated oven for 45-60 minutes, check at 30 minutes to see if the cheese is getting too dark and crispy for your taste and if it is cover the top with alfoil and increase your oven temperature to 180 degrees Celsius.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.