Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts, tens list posts about food or recipes or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Designs.
Even though I used to dislike pasta when I was younger I did always like lasagna and was always happy when my mom made it. Once I lived on my own i was determined to learn how to make it myself, but it took me years to master this recipe. It failed horribly bad the first few times I tried it, first the sauce wasn’t good then I had way too little sauce, then tried a recipe that wasn’t fully to my taste and eventually I finally found a good way to make it. I use my Tomato Sauce Recipe for the sauce and make the lasagna with that. Lasagna can take a while to prepare, but it’s so worth it.
- Red Bell pepper – 3
- Lasagna noodles – 12
- Tomatoes – 3
- Onion – 1
- Meat or vegetable meat substitution (optional)
- Other veggies like campignon, corn, peas etc (optional)
- Olive Oil
- Garlic – 5 cloves
- Parsley and Basil (optional)
- Tomato Paste – 2 tablespoons
- Low salt vegetable bouillon cube – 2
- Sambal – 1 teaspoon
- Water – 1 cup
- Oregano (optional)
- Cheese (optional)
This recipe feeds about four people.
- Cut the onion, red bell pepper, tomatoes and garlic in pieces. Put the garlic and onion in a wok or pan and bake it until the onion is translucent.
- Now add the red bell pepper and bake for a few minutes. Then add the tomatoes and the tomato paste.
- Mix the bouillon cubes in one cup water and add to the sauce. Add any other vegetables or meat you want to add to the sauce now. Add some parsley and basil (Optional).
- Add the sambal and some cornstarch mixed into water to make the sauce a bit thicker. Let the sauce cook for a bit longer.
- Once the sauce is almost done, preheat the oven on 180 degrees celcius/ degrees fahrenheit. In a big ovenproof bowl scoop a few spoons of sauce, enough to cover the bottom of the bowl. Then layer some lasagna noodles on top to cover the sauce, then add another layer of sauce and repeat till the sauce is gone or your bowl is filled with lasagna. Try to end with sauce. On top you can add some cheese (optional). Then put it for about 15-20 minutes in the oven.
- Once the lasagna is doen, remove the bowl from the oven and put it on plates. Enjoy!
- Vary with veggies, meat and spices. Instead of only red bell pepper, tomatoes and onion you can add other veggies as well, like peas, beans, champignons, lentils or corn. Or even spinach, pumpkin or beet if you’re feeling adventurous.
- Lasagna with Béchamel sauce. Make Béchamel sauce from 50 gram/ 3 1/2 tablespoon butter, 60 gram/ 1/2 cup flour and 600 ml/ 2 1/2 cup milk. You prepare the sauce when the tomato sauce is almost ready by slowly metling butter in a pan, once the butter is molten add the flour and stir till combined, then slowly add the milk. Let it cook until it’s a bit thicker. After a layer of tomato sauce add a layer of Béchamel sauce before adding the lasagna noodles. Béchamel sauce recipe is based on Uit pauline’s Keuken beschamelsaus recipe (dutch). I made this version for this post.
- Lasagna with cheese. After the tomato or béchamel sauce layer add some garted cheese. You can also add some cheese on top.