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Slow baked vegetable lasagna

Slow baked vegetable lasagna

This is a real tasty vegetarian dish or another one of those recipes when you feel you need some vegetables in your diet and is made on top of the stove. (for 4)

It takes 4-5 hours to cook so is great for a weekend lunch. Adapted from Italian home recipes

What you need

1 1/2 cups mozzarella cheese
1/2 cup part-skim ricotta or cottage cheese
1/3 cup grated Parmesan Cheese
1 egg, lightly beaten
1 tsp dried oregano
1/4 tsp garlic powder
2 tins chopped peeled tomatoes
1 teaspoon Italian mixed herbs
1 punnet  baby marrows, thinly sliced (2 ½ cups) Use a peeler if you can
1 medium eggplant thinly sliced
1 cup macaroni or 4 lasagna noodles, broken up

The process

In a small bowl, mix together Mozzarella, Ricotta, Parmesan, egg, oregano, and garlic powder.

Spread 1/2 can of stewed tomatoes (broken up) on bottom of oven proof dish.

Sprinkle Italian spices over tomatoes.

Sprinkle 1/3 of zucchini over sauce and top with 1/3 of cheese mixture. Spread 1/3 of macaroni over cheese mixture. (If using lasagna noodles, spread 1/3 of noodles over cheese mixture.) Repeat layering, ending with remaining tomatoes and spices. Firmly press ingredients into the pot.

3 – Cover and cook on low heat for 4-5 hours. Allow lasagna to rest 20 minutes before cutting into wedges to serve.

You will thank us for this one!!