It looks a lot harder than it actually is. You’ll need tomato paste, one small tube of goat cheese, grated parmesan cheese, sliced muenster cheese, a large bell pepper (I used yellow), a medium sized peeled eggplant, 1/2 bunch of spinach, pink salt, black pepper, oregano and extra virgin sunflower oil.
Dice the pepper and the eggplant while the oil, black pepper and oregano are heating up on a low heat. Carefully put the tomato paste first, sauté for three minutes and then add the peppers and eggplant. Toss the mix for about five minutes, add salt and cover it. Cut the spinach in small pieces and add them to the mix in about eight minutes later. Stir, stir stir and cover it again. Cook until the veggies are soft enough.
Place the goat and Parmesan cheeses in a bowl, add more pepper and salt and pour your pasty mix of veggies into the bowl and mix until you get a nice creamy texture. Do the chef tasting to make sure the mix is salted properly and voilá. You are the greates chef in your home.
I don’t have to tell you how to cook pasta right?, so let’s proceed.
Lay the cooked lasagne sheets on your favorite baking sheet (Please sprinkle some extra virgin olive oil on it), and spread the veggie mix on top of the pasta. Now, don’t worry if the pasta brakes or doesn’t look pretty, just make sure that each layer is fully covered. So it goes like this; pasta-mix, pasta-mix-pasta. Feel free to place all the little pasta pieces on the very top. Once you are done with the mix and the pasta, place the sliced muenter cheese on top; turn your broi to high, place the lasagne in the oven for about eight minutes and get ready to enjoy. A little Sunshine came out to give me company, that’s what you see in one of the pictures.
Find someone to share it with, open a bottle of wine and enjoy life at home. Leave your comments below. THANK YOU *_* !