For those of you who like American Football, you know that Sunday is game day. Here in Denmark they broadcast the games live (meaning pretty much in the middle of the night!). We have our friend Kristian over for dinner and then the guys get into a comfy position on the couch and enjoy hours of football. So manly!
I love taking care of the two by making manly food. Well, most of the times. Tonight we’ll have a girly dish: vegetarian lasagna. I tried this recipe in school and fell totally in love with it.
1 onion, finely chopped
1-? cloves garlic (see, I would add 5 – it’s totally up to you)
1 1/2 tbs. olive oil
8 oz. (250g) mushrooms, sliced
1 can peeled tomatoes, chopped
1 small can tomato puree
2 tsp. oregano
2 tsp. basil
14 oz. (400g) carrots, shredded
8 oz. (250g) leek, sliced
12 lasagna noodles, whole wheat would be nice here
8 oz. (250g) mornay sauce
4 oz. (125g) grated cheese
salt and pepper to taste
Combine onion, garlic and olive oil in a sauté pan and cook over medium heat. Add mushrooms and cook for 5 minutes. Stir and add leeks and carrots. Add tomatoes, tomato puree and herbs. Turn down the heat and let simmer for 15 minutes. Preheat oven to 400°F (200° C). Spread a little bit of mornay sauce on the bottom of a baking pan. Put a layer of lasagna noodles down first, add 1/3 of the vegetable sauce and top it with a bit of mornay sauce. Repeat two more times. You wanna end with a layer of lasagna noodles, topped with cheese and lots of mornay sauce. Cook for 30 minutes. Remove from oven and let cool 5-10 minutes before serving. Serve it with some whole wheat bread and a fresh salad.
I will add a picture later.