Vegetarian Lasagna photo recipe

First: Tomato Sauce

Of course, quite possible the greatest ingredient ever, the humble onion.

Next, its more glorified cousin, garlic

1. Chop them up, as roughly of finely as you like your sauce (i like chunky! :P) and brown in a pan with a generous slurp of olive oil for a couple of mins (onions first)

Bok choy Silverbeet

2. Now chop up random vegetables of your choice, I like uber greens like spinich and silverbeet that are really high in vitamins and will retain more nutrients (rather than something like celery) when cooking. In this case I had some leftover Bok choy and silverbeet (i also used the stalks of the mushrooms that are used in a later part)

3. Stir the vegetables through the onion mixture until the vegies wilt slightly.

4. add two cans of diced tomatoes (if you have some spare fresh tomatoes, I like to add them as well to supplement the taste) and add 800ml (two empty tomato cans worth) of water with the corresponding amount of stock powder.

I like to use Massel Stock Powder in Chicken flavour, its very concentrated and totally vegetarian.

5. Season with Pepper and Herbs. If you have fresh, even better. Season with salt also, but be careful to taste it first as the stock has a salty taste.

et voila.

Now, assemble.

6. Put one layer of sauce and one layer of pasta sheet.

7. Next, and totally optional, chop mushrooms into crescent shapes

...And arrange into a layer.

8. Add more tomato sauce and another layer of pastaand more sauce over the top.

9. Cover with cheese. I used tasty and some parmesan. mmm

10. Put in an oven at 180C, covered with foil for around 45 mins. The last 10 mins you should take off the foil and brown the cheese. (alternatively, put in the oven without the cheese if your pan is quite full, otherwise the cheese sticks to the foil. Then in the last 10 or so mins, put the cheese on top.

I realised I neglected to take a picture of the final product! But it was terribly exciting.

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