Slow cooked vegetables are really tasteful, a vegetarian lasagna is therefore a party for my taste buds!
- 2 carrots
3 cm courgette
1/2 red pepper
7 dl pomodori (or any chopped tomatoes, I like this kind for sauces as it’s finely chopped)
2 dl cream (I use rice dream, allergy friendly)
1 ts minced garlic
1/2 ts dried oregano
Salt & pepper
Chop the vegetables into small cubes and slice the mushrooms.
Mix the pompdori, cream, garlic, salt & pepper to a sauce.
Grease an ovenproof dish. Layer the pasta, sauce and vegetables as you normally would for a lasagna. Sprinkle oregano and pepper(and cheese if you’d like) on the top.
Bake in the oven at 200degC for about 40 mins (until the pasta is al dente)!!
Serve with bread or salad of choice, we had avocado and cherry tomatoes!