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Veg and Egg Lasagna

Features:
  • Veg
Cuisine:
  • 1 hr 25 mins
  • Serves 12
  • Easy

Ingredients

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Lasagna is a pasta dish that hails from Italy. The plural of Lasagna is “Lasagne”. Most people trace it to Naples, a city famous for all manner of Italian cuisine. There are many variations to making lasagna, but the standard lasagna simply boils down to layers of vegetable, cheese, sauce, and optionally, meat.

Everything from the types of cheese to the kinds of vegetables will alter how this dish tastes, so have fun experimenting.

Health Benefits

Lasagna wouldn’t taste like lasagna without tomatoes. Most lasagnas are made tomato-based sauce, sliced tomatoes, or a combination of the two. Tomatoes contain copious amounts of lycopene, an antioxidant that reduces the levels of free radicals in the body. The lycopene helps defend the body against all manner of cancers: prostate, cervical, stomach, rectum, pharynx, and esophageal cancers just to name a few. The vitamin C present in tomatoes can also help your body recover from illness.

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How to Make Veg and Egg Lasagna

  1. Preheat your oven to 150 °C.
  2. In a skillet over medium flame, combine butter and olive oil. Sauté onions until translucent, and add mushrooms, bell pepper, and zucchini.
  3. In another bowl, lightly whisky ricotta, cottage, and parmesan cheeses with eggs.
  4. Grease a lasagna baking tray, spread a layer of spaghetti sauce, followed by a layer of cooked vegetables, followed by egg-and-cheese mixture. Repeat as many layers in this sequence as possible. Top the final layer with mozzarella cheese and bake for 40 minutes.

Trivia

Traditional Neplese lasagna uses a Neapolitan ragout sauce.

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