How to cook pesto (veggie) lasagna for #meatless monday


In the original recipe you add corn but since I don't like it I've used broccoli instead (which adds a nice crunch). However I'm not sure how much broccoli I added...

First of all, thaw the broccoli, grate cheese and the carrots.

Heat som oil in a pan.

Add the grated carrots and stir.

Then add the tomatoes. This is the kind I used partly.

Mix carrots with canned chopped tomatoes (both kinds)

Let boil for at least 10 minutes.

In a small bowl, mix creme fraiche with milk. Set aside.

Like so. If you don't like or cannot get ahold of creme fraiche use cottage cheese (like in my other guides on veggie lasagna).

The tomato base is now ready to be put in the oven dish.

Cover the bottom of the dish with a layer of the tomato base.

Then add lasagna noodles. I used the kind with spinach.

Add more tomato base.

Add pesto.

And broccoli.

More lasagna noodles and tomato sauce.

Add the creme fraiche mix. Here I also added the onion.

And more broccoli.

And pesto

And lasagna noodles.

And the last layer of tomato sauce.

Add cheese. Cook for about 20 minutes.

Done!

Serve with a salad. Enjoy!

If you're a fan of veggie lasagna do try this as well; lasagna with root veggies and a spicy seasoning OR..

..this with the Cypriotic cheese Halloumi!


Watch the video: How To Make Spinach and Mushroom Lasagna


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