Vegetarian Italian Lasagna
2 cups mushroom ( from a can or fresh)
1 red onion
2 garlic cloves
4 tablespoons tomato paste
2 bell pepper (red and yellow)
1/2 package Lasagna noodles
1 cup mozzarella cheese (shredded)
2 tablespoon butter
1/2 teaspoon olive oil
1/2 hand full of parsley
sweet soya sauce/ optional
Chop the onion, carrot,bell pepper into small pieces.
Melt the butter in frying pan and add the olive oil (so the butter wont burn!). Add onion, carrot and the bell pepper and turn the heat very low. Cover the frying pan and let it simmer for about 15-20min.
Chop the tomatoes and put them in a small bowl. Add 1 cup of water and put it on the fire (medium heat). Chop the zucchini and add it to the tomatoes. chop the garlic cloves and add them too.
Add tomato paste and mushrooms.Now add the spices ( 1 teaspoon pepper, 2 teaspoon paprika powder, salt). Optional also add 1/2 teaspoon of sweet soya sauce. Stir and let it simmer for about 10 min. If its gets too thick add more water. If it is too fluid than let it simmer a little longer.It should have the texture of pasta sauce.
Chop the parsley and add it.
When the tomato sauce has the right texture turn off the fire an add the other vegetables.
Generously oil the bottom of a 10-by-18-inch baking dish.Cover the bottom of the pan with lasagna noodles.
Spread sauce over noodles.
Repeat layers until pan is full.
Top with remaining sauce and cheese.
Bake at 180C for 20-25min.
Let it cool for about 10 min before serving.
This is a healthy form of lasagna as it has less cheese, no bechamel sauce and no meat.
Still my meat loving relatives loved it and so did my son. A great alternative to original lasagna.