Hay Day Kitchen: Veggie Lasagna

Hay Day Kitchen: Veggie Lasagna


HAY DAY KITCHEN VEGGIE LASAGNA 2 CARROTS PEEL AND DICE CARROTS 1 ONION PEEL AND DICE ONION 2 GARLIC CLOVES
PEEL AND DICE 2 CUPS CHERRY TOMATOES SLICE INTO HALVES CHOP FRESH BASIL TO FILL 1 CUP HEAT OIL IN A PAN ADD CARROTS, GARLIC AND ONION SAUTÉ FOR 5 MINS ADD CRUSHED TOMATOES (CANNED) ADD 2 TSP GROUND BLACK PEPPER ADD 2 TBSP SALT ADD 1 TSP GROUND WHITE PEPPER ADD 2 TBSP DRIED OREGANO ADD 2 TBSP FLOUR ADD 1 CUP WATER SIMMER ON LOW HEAT FOR 15 MINUTES ADD BASIL AND CHERRY TOMATOES ADD 3 TBSP BUTTER ADD 1 1/2 TBSP SALT ADD 1 TSP GROUND WHITE PEPPER
1 TSP GROUND BLACK PEPPER ADD 1/2 CUP FLOUR ADD 3 CUPS MILK COOK ON MEDIUM HEAT;
DON’T STOP MIXING! WHEN SAUCE STARTS TO THICKEN,
ADD CHEESE (EMMENTAL OR MOZZARELLA) PRE-HEAT OVEN TO 180°C / 356°F GREASE BAKING DISH WITH BUTTER SPREAD CHEESE SAUCE LAYER LASAGNE SHEETS ADD 1/3 TOMATO SAUCE REPEAT TWO MORE TIMES BAKE IN OVEN FOR 40 MINS GIVE IT A TRY! SUBSCRIBE!

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