18 October - Vegetarian Lasagne

If you don't sweat over trying to make a white sauce, then making a lasagne doesn't really take too much time (the prep work is laborious but ultimately worth it).

Slice up all the vegies, this time we used eggplants, fennel, cabbage, zucchini and a couple sheets of lasagne pasta but we also cheated a little bit and used a couple of spare sheets of wonton wrappers for the top layer and it worked a treat! It by  no means replaces actual pasta sheets but it was a good temporary measure. Used canned tomatoes for the sauce, and just grated a mixture of cheeses we had in the fridge instead of spending hours making the bechamel, worked out pretty damn fine! (Even if I do say so myself!).