Come Together Lasagna With Garlic
Ginny
If you're not planning on using grated cheese on top, add a bit of the sauce to the top layer to avoid burning the pasta.
People: 1
50 min

Ingredients

1
Celery Stalk
30 grams
Cheddar Cheese
4
Cherry Tomatoes
1 tsp
Chili Powder
40 ml
Cream
1 Egg
Eggs
2 Clove
Garlic
0.75 tsp
Italian Seasoning
60 grams
Lasagna Sheets
1 tbsp
Olive Oil
0.5
Onion
2 tsp
Oregano
30 grams
Parmesan Cheese
1
Pickles
30 grams
Sun-Dried Tomato
40 ml
Tomato Sauce
2 tbsp
Worcestershire Sauce

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Prep

  1. Finely chop your celery stalk, garlic and onion.
  2. Grate or slice your cheddar cheese and parmesan cheese.
  3. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil lasagna sheets according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
  2. Heat olive oil in a pan and add celery stalk, garlic and onion, chili powder, italian seasoning and oregano and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Cherry Tomatoes to your pan and fry for 5 minutes.
  4. Mix canned tomatoes, cream and worcestershire sauce together in a bowl, then pour into your pan.
  5. Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Lightly cover the bottom of your oven dish with a thin layer of your vegetable sauce. Then place a layer of lasagna sheets on top.
  2. Place about 1/3 of your vegetable sauce on top and cover with lasagna sheets, repeating once more. Finally put the remainder of your vegetable sauce on top of the last layer of lasagna sheets.
  3. Add cheddar cheese and parmesan cheese on top.
  4. Cover your lasagna with aluminum foil and bake in the oven at 200°C (400°F) for 20 minutes. Uncover and bake for another 15 minutes.
  5. When uncovering your lasagna, crack eggs on top and return to the oven.
  6. Add Pickles and Sun-Dried Tomato on top.