Super light lasagna to eat your veggies – with roasted vegetables, spinach and ricotta, a homemade sauce is a heavy loaded vegetable lasagna delicious hot and cold. An great meat-free food for those who value the good food.
Notes:
Roasted red peppers add sweetness and extra smoky you will love. The best is to use fresh.
Lasagna sheets: In case you do not have time to make fresh lasagna at home, Use fresh lasagna sheets, you can find in the fridge section. If you can only get dried, prepare per packet directions. Difference between fresh and dried lasagna sheets – Usually dried lasagna required to be cooked before layering. Fresh lasagna doesn’t absorb liquid while cooking so the lasagna stays really nice and saucy. If using dried instant lasagna, add an extra 1/4 cup of water into your sauce (because the lasagna sheets absorb liquid while cooking). Keep in mind that lasagna made with dried instant lasagna sheets usually end up with a buckled surface, but doesn’t affect flavor.
Idea: Tortillas make an excellent substitute for lasagna sheets!
Storage and freezing: This keeps so well in both the fridge and freezer. Cool before covering, then refrigerate or freeze. Defrost before warming. Reheat in the stem-oven, microwave, or in the oven.
If making ahead to eat later, I would recommend not topping with cheese. Cover and bake for 25 minutes to bring the flavors together. Cool, then top with cheese, cover and refrigerate or freeze. Defrost if frozen, then cover and reheat in the oven for about 20-30 minutes at 180 C, then remove cover just to brown the cheese.
Bon App!
Rate this recipe
1 People Rated This Recipe
Average Rating
No comments yet.