Here's a lasagna you don't have to feel guilty about. There won't be many leftovers either because it's baked in a square baking dish rather than a huge one- also, you are using the noodles from the last large lasagna you made... so no waste!
I used ingredients from my garden and the results were wonderful.You need:
- 2 chorizo sausages out of casings- 3 spicy merguez sausages out of casings
- 1 shallot, thinly sliced
- 1 tsp fennel seeds and 1 tbsp garden fresh rosemary
- about 2 cups of your favorite tomatoe sauce
- 1 medium sized garden fresh zucchini
- garden fresh oregano
- garden fresh basil
- whole wheat lasagna noodles
- sprinkle of fresh romano cheese, grated
- Enough slices of Emmentale cheese to cover the top
1. Fry up your sausages, with shallot, fennel seed and rosemary. Make sure your sausages are in pieces.
2. Prep the rest of your ingredients: slice zucchini, clean herbs, cook, cool and cut noodles to fit dish, get your cheese ready.
3. Assemble- in your dish, put some sauce to avoid sticking, then layer with noodles, sausages, zucchini, leaving your top layer for the Emmentale cheese.
4. Bake at 375 for 40 minutes until top cheese is nice and bubbly! Top with fresh basil when it's out of the oven.
Moolicious!
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