Vegetarian tri-color lasagna

Suitable from 10 months

Vegetarian tri-color lasagna
Fall and with that cooler temperatures are approaching – time for comfort food! This lasagna recipe was given to me by a friend many many years ago and proved popular during my college years as much as it is now in our little family. It has changed a bit over the years just as recipes change if you make them from memory so many times. We don’t eat pasta too often but there’s a definite moment of excitement when my two-year old comes home from pre-school and discovers a bubbling dish of lasagna through the oven door!
One piece of advice – you can save yourself a lot of time by using a square dish for lasagna! I learned the hard way after making lasagna for 20 children and adults at my son’s pre-school where they only have oval dishes. Let’s say I spent quite some time breaking off corners of pasta sheets to make them fit… 🙂

Recipe tips
If in a hurry and you don’t have pasta sauce at hand, use a can of hacked tomatoes with spices added (oregano, basil, paprika, black pepper). You can up the fiber in this dish by using whole-wheat pasta. Leftover lasagna holds well in the fridge for a few days, or can be frozen in individual portions and defrosted for later use.


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