Tuesday, October 6, 2015

An Easy Supper. Vegetable and Cheese Lasagna


With all the chaggim [Jewish High Holidays] finished and a month of cooking very big meals, I told my husband that tonight for supper I am making a simple meal.

I decided on vegetable and cheese lasagna because it is simple to make and filling. With the lasagna I’ll serve a green salad.

Prep time 15 minutes. 

grated cheese to sprinkle whatever variety you like
an eggplant big enough to get about 18 to 20 round slices
1 purple onion diced
1 colored pepper diced
2 tomatoes diced
1 can mushroom pieces
½ can chick peas.
*Make sure you rinse the mushroom and chickpeas and remove all the salt.
*any other vegetables you want diced [option]
½ teaspoon salt, 1 teaspoon each of garlic powder, sweet paprika, zatar, chilli powder
2 tablespoons of tomato paste

Place eggplant on baking tray, brush with a little oil or use cooking spray and brown under the grill. 
Combine all the other veggies and sauté. Add seasoning and tomato paste and 2 cups of water. Bring to have a boil and turn off.

In the baking dish, place lasagna strips along the bottom and add 1/2 the grilled eggplant. Cover with a ladle of veggie sauce and sprinkle lightly with cheese.
Repeat with lasagna and sauce and cheese until the second to last layer add the rest of the eggplant, sauce, cheese.  The top layer is lasagna strips with sauce and cheese.

Cover and bake 1 hour 350F [175c] Wait 5 minutes before serving.


That's all for now. Feel free to comment and share.