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cimoreneWax says this is really fucking tasty. It's a bit on the cheesy side for me, but I preserve it for posterity because she liked it.
Grilled cheese veggie soup lasagna
1 packet of lasagna noodles
1 packet of frozen spinach (300 grams or so?)
½ liter vegetable puree soup
4 deciliters water
A pan's worth of frozen vegetable mix for filling (used a mix including big chunks of parsnip and carrot, small bits of zucchini and onion, peas, etc)
A lot of cheese (ideally mozzarella, but grated Edam is an okay substitute)
Pesto
Garlic or garlic powder
Dried oregano and basil
Heat a few tablespoons olive oil in a saucepan at medium heat and sautee garlic and frozen spinach together 5 minutes or so, until hot and saucelike. Add the vegetable puree and water, along with around a teaspoon to a tablespoon each of oregano and basil, and simmer a while.
Sautee the vegetables separately in olive oil until cooked through.
Cover the bottom of the lasagna pan in sauce, then put down a layer of overlapping lasagna noodles, then a layer of cheese. Pour in the vegetables, in one layer if they fit, or hold the rest back and put a layer of noodles and cheese in between. After the last of the vegetables, put on final layer of noodles. Spread a thin layer of pesto sauce over them, then pour the remainder of the sauce around the sides of the pan. Cover the top with a generous layer of cheese. Sprinkle lightly with parmesan, if desired.
Cover with aluminum foil and bake at 220°C for 30 minutes; remove foil and bake an additional 15 minutes.
Grilled cheese veggie soup lasagna
1 packet of lasagna noodles
1 packet of frozen spinach (300 grams or so?)
½ liter vegetable puree soup
4 deciliters water
A pan's worth of frozen vegetable mix for filling (used a mix including big chunks of parsnip and carrot, small bits of zucchini and onion, peas, etc)
A lot of cheese (ideally mozzarella, but grated Edam is an okay substitute)
Pesto
Garlic or garlic powder
Dried oregano and basil
Heat a few tablespoons olive oil in a saucepan at medium heat and sautee garlic and frozen spinach together 5 minutes or so, until hot and saucelike. Add the vegetable puree and water, along with around a teaspoon to a tablespoon each of oregano and basil, and simmer a while.
Sautee the vegetables separately in olive oil until cooked through.
Cover the bottom of the lasagna pan in sauce, then put down a layer of overlapping lasagna noodles, then a layer of cheese. Pour in the vegetables, in one layer if they fit, or hold the rest back and put a layer of noodles and cheese in between. After the last of the vegetables, put on final layer of noodles. Spread a thin layer of pesto sauce over them, then pour the remainder of the sauce around the sides of the pan. Cover the top with a generous layer of cheese. Sprinkle lightly with parmesan, if desired.
Cover with aluminum foil and bake at 220°C for 30 minutes; remove foil and bake an additional 15 minutes.
