It’s a long trip back from Fire Island. Ferry Bus Train Train Train Bus Walk. I had lots of time to figure out what veggie meal to prepare next. I imagined a cheesy spinachy lasagna made with fresh homemade pasta and ripe organic tomatoes…Mmmm
Ingredients:
- Whole Wheat Flour
- Tomatoes
- Mushrooms
- Jalapeno
- Daya Vegan Cheese
- Defrosted Spinach
- Onions
- Spices
To make pasta sheets:
- Combine 2 cup of whole wheat flour
- 1/2 cup of water
- 2 tablespoon olive oil
- pinch of salt
- Use more water/flour if necessary
- Use rolling pin to roll into flat sheets. Don’t worry about making perfect rectangles. Make about 6 long sheets while boiling a large pot of water.
Making Tomato Sauce:
- Chop 5 tomatoes
- 1/2 a jalapeno
- 3 spoons of earth balance
- oregano, basil, black pepper spices to taste
- 2 spoons of corn starch
- 1/2 an onion
- Combine the above in a pot and put on low heat
Making Mushrooms:
- Wash and chop one box of mushrooms of choice
- 2 cloves of garlic
- Fry in olive oil and and add to sauce mixture when ready.
Final Step
- Layer pre-boiled pasta sheets with daya cheese, tomato sauce & mushrooms & defrosted spinach.
- Bake at 350 for about a half hour.
