To make this really delicious and vegetarian(w/cheese) lasagna...
Ingredients
1 bunch of Spinach
2 Capsicums
1 box of instant lasagne
Mozzarella Cheese
Parmesan Cheese
3/4 of a big bottle of Prego Spaghetti Sauce
Fresh Mushrooms
Garlics and Onions
Directions
Preheat the oven at 175 degrees.
Firstly, Chop the spinach and capsicum into your desired size. Also chop the onions and garlic finely. For the mushrooms, i used White button and Shitake mushrooms, - for Shitake, you have to remove the stems as they are too hard. For the white button, the stems can or not be removed, as you prefer, the upper layer of the cap should also be removed. Slice the mushrooms into slices and not cubes.
Then in a frying pan, fry the garlic and onions together followed by the mushrooms and lastly all the veggies. After some time when it has reduced in size, you can then add in the spag sauce. - i added 3/4 of a bottle, however, you can add it to your preference, though i must say that this should be the least amount. Leave it to simmer until the veggies have soften and the wonderful smell of the capsicum can be smelt(smelled).
Using a rectangular tin, place the lowest layer with the veggie sauce and then followed by a sheet of lasagne - as shown in the picture. Then you can place slices of mozzarella cheese on the top.( I bought a rectangular block of it and sliced it myself, unless you can't find this, then use the ready grated ones) Following this fashion, till the last layer is of the sauce then you can add all the mozzarella and parmesan cheese you like. (i also bought a wedge of this cheese and grated it myself, it tastes much more flavourful and really really good)
Cover the tin with a sheet of aluminium foil and bake in the oven at approx 175 degrees and for 30 mins. My pasta was still a little more then al dente after 30 mins and unless you like yours this way, you can leave it in for another 10 - 15 mins more.
Enjoy! - p.s. You can always add more cheese when you're eating it!
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