One-pot wonder: vegetable lasagne

vegetable lasagne 1

The last lasagne that I had was at a potluck party, where a friend SL made the most delicious eggplant, mushrooms, beef, pork and tomato number. It was oozy and comforting and I had no trouble clearing out a hefty portion. The lasagne went down easy. The only problem was that it kinda sat in my stomach like a stone for a rather long while after that. Although I know that the blame falls largely on me for lacking self-control, it got me thinking as to whether I could create a lighter lasagne, that was just as hearty and satisfying.

Ree’s recipe hit the nail on the head. I love the lashings of cheese, rich flavours and textures of the different vegetables and especially that I didn’t need to make a béchamel  sauce. The beauty of a recipe like this is that you can use any vegetables you fancy, or whatever was freshest in the market that day. Field mushrooms, portobellos, yellow squash, a touch of chilli, all work well here. It was as fuss-free as lasagne recipes come. Having said that, there’s a fair bit of chopping and prep involved, on top of a 45-min cooking time. However, the thumbs-up I got from the hubby after his first bite, made it all worth-while. He likes his share with a little tabasco dribbled over, but my daughter and I adore it the way it is, in all its cheesy glory. This is a perfect rainy-day meal and the leftovers taste even better the next day.

vegetable lasagne 2

About Dawn Chia

Dawn, a lanky food-crazed lady, started out writing for lifestyle magazines, and later spent several years in banking. When not eating, she's cooking, reading about, hankering after, and writing about food. On her first date with her boyfriend (now husband), they dined at four restaurants across Singapore. He's gained 25lbs since, and their culinary escapades continue after welcoming two rotund angels. Dawn's committed to feeding them with the best, and creating lasting food memories and traditions for her family.