Vegetarian Lasagne

Name: Vegetarian Lasagne
Cuisine: Kenyan
Ingredients: Sheets lasagne; 125 ml Oil; 100 g Onions chopped; Cloves garlic chopped 2; 200 g Mushrooms sliced; Salt; Pepper; 2 Courgettes dice; 3 g Oregano; 2 Tomatoes skinned and deseeded and diced; 2 tbsp Tomatoe puree; 300 g Broccoli; 100 g Carrots; 25 Pine nuts; 250 ml Bechamel sauce; 50 g Parmesan cheese grated; 250 ml Natural yogurt

Kamore Ruo @cook_9697043

Kabete, Nairobi, Thika,

Vegetarian Lasagne

Kamore Ruo @cook_9697043

Kabete, Nairobi, Thika,

Saved

Ingredients

Sheetslasagne
125 mlOil
100 gOnions chopped
Clovesgarlic chopped 2
200 gMushrooms sliced
Salt
Pepper
2Courgettes dice
3 gOregano
2Tomatoes skinned and deseeded and diced
2 tbspTomatoe puree
300 gBroccoli
100 gCarrots
25Pine nuts
250 mlBechamel sauce
50 gParmesan cheese grated
250 mlNatural yogurt

Saved

Steps

1

Cook the lasagne sheets in boiling, salted water until al dente and drain
2

Heat half the oil and sweat onion and garlic
3

Add mushrooms and continue to cook without colour and season
4

Heat remaining oil in a sauteuse add courgettes and lightly fry
5

Sprinkle oregano
6

Cook until crisp then add tomatoes and tomato puree
7

Add broccoli and carrots then mix pine kernels
8

Make a cheese sauce using bechamel and half grated cheese finish with natural yogurt
9

Grease a suitable ovenproof dish with olive and place lasagne in the bottom
10

Cover with layer of mushrooms then lasagne then broccoli and tomato mixture then lasagne then cheese sauce continue to do this finish with a layer of cheese sauce on top
11

Sprinkle parmesan cheese grated
12

Bake in oven at 180° for 20-25 minutes