Lasagna

Vegetable Lasagna.

Yummy ;)

Ingredients:                                                                                      For the pasta:
10 mushrooms                                                                                 250 g of flour 
1 zucchini                                                                                           1 egg beaten
1 red pepper                                                                                      warm water
3 cloves of garlic                                                                              pinch of salt
1 mozzarella
1 cup of cream
1 cup of tinned tomatoes
1 tablespoon of grated Parmesan cheese 
few basil leaves
salt and pepper

And this is how you do it :)
Heat the olive oil in a frying pan over medium heat. Add garlic and zucchini and do the same with the mushroom and the pepper.Fry them separately. Cook, stirring, for 10 minutes.

Once all the veggies are nicely cooked , mix the peppers and the mushrooms all together and  stir in the tinned tomatoes. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until sauce has thickened. Remove from heat. Cover. Season with salt and pepper.

Now for the fresh pasta for your lasagna.
Place the flour on a board or in a bowl. Make a well in the centre and crack the egg into it. Beat the egg with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together until the dough is smooth. Add some water if needed.

Now you need to roll out the dough and NO you do not need the pasta machine :)
The main thing is to get the dough as thin as possible. The way around this is to roll lots of small pieces of pasta rather than one big one. Dust your surface with some flour and roll out piece by piece. I have made 3 long pieces for my lasagna out of it.
Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever you do try to use it asap. You can lay over a damp clean tea towel which will stop it from drying as I did.

You will need to boil your lasagna pasta before you layer and bake it.

Boil the pasta pieces for not longer that 1 minute. Please cook them one by one.

Meanwhile, melt ghee in a saucepan over medium heat. Add garlic. Cook, stirring with a wooden spoon, for 1 minute. Add cream, keep stirring and bring it boil. Add salt and pepper and I additionally added few leaves of basil. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove pan from heat. Stir in the Parmesan cheese.  Set aside.

Lightly grease with the olive oil a deep, square baking dish. Spoon the cream sauce the into dish. Arrange half the vegetables mixture over, add the zucchini. Put half of the mozzarella on top. Place half the lasagna sheets over it, breaking sheets to fit. Repeat layers. Spoon creamy sauce over top. Sprinkle with remaining cheese. Bake for 40 minutes or until golden and pasta tender. Done and ready to eat after few minutes just let it rest before serving.

Enjoy.