Vegetarian recipes...PART 2

VEGETARIAN

LASAGNA

Four Preparations:

1. Lasagna flat noodles
2. Giniling sauce
3. Cream sauce
4. Grated Cheese

I. Lasagna Flat Noodles

1. Buy a box of lasagna flat noodles (Cost – P90 to P106)
2. In a wide low cooking pan, cook 2 to 4 noodles at a time in water, a little oil & salt. Make sure the noodles are perpendicular over each other. Watch over the noodles as they cook to avoid sticking. Separate with spatula when the noodles seem to be sticking to each other. Add water as you cook so the noodles have enough space to cook & not stick to each other.
3. For a standard pyrex dish, you will need 15 flat noodles.
4. When cooked, put the noodles directly in room-temperature water (fill a large Tupperware) to cool & to avoid sticking to each other.
5. These noodles can be stored at room temperature until the next morning if cooked the night before.

II. Giniling Sauce

1. Use veggie burger (1 big can, P66 each)
2. In a big casserole, pour about 1/3 cup cooking oil. When heated, put in the veggie burger.
3. Timpla: tomato paste, toyo, sugar. Secret of this timpla: add a little at a time of each ingredient until you get the desired taste. Keep tasting after each addition. End result: a little on the sweet side, just a little. Sweet should not dominate. Just a hint of it. Still can taste the tomato paste & toyo. Add about ½ to 1 cup water so it doesn’t dry out as you cook. Don’t add too much at first, just add water as needed, when the giniling looks dry already.
4. Allow the giniling to cook till quite tostado, till brown or slightly burned (just slightly). This will give a smoked flavor to the end result.
5. When the fire is turned off, add about ¼ cup of raw olive oil for flavor.
6. Put aside.

III. Cream Sauce

1. Use 2 brik packs of all purpose cream & 2 (or 1) tall cans of button mushrooms (or raw oyster mushrooms)
2. In a small casserole, heat a little cooking oil. Saute sliced mushrooms until quite tostado.
3. Pour in both packs of all purpose cream & a thick slice of butter. Season with dried oregano, basil & Italian seasoning, any or all of the 3. Season with salt & a little pepper.
4. End timpla: slightly on the salty side. Add salt a little at a time & taste after each addition to make sure you didn’t put too much. End result should be slightly salty but not too salty.
5. After turning the flame off, add about 2 tablespoons of raw olive oil.
6. Put aside.

IV. Grated Cheese

1. Grate 2 blocks of small size cheese.
2. Separate each block into a plate. You will end up with 2 plates of grated cheese, equivalent of 1 block on each plate.

Put Them Together:

1. In a clean pyrex, pour 2 tablespoons of olive oil on the bottom. Spread out evenly across the whole surface with your fingers.
2. Place one layer of lasagna noodles to cover the whole bottom surface. Noodles can overlap each other by ½ inch. If too long or wide, cut out the extra extensions with a clean pair of scissors.
3. Pour on top of this layer – ½ of the giniling sauce you cooked. Spread evenly.
4. Spread another layer of flat noodles on top of the giniling.
5. Place half of the cooked cream sauce evenly on top of this noodle layer.
6. Spread a layer of flat noodles on top of the cream sauce.
7. Spread evenly – 1 plate of the grated cheese.
8. Layer of noodles
9. Evenly spread the remaining giniling over this layer.
10. Spread out the remaining flat noodles across this surface. Evenly spread out the remaining cut-out extensions of noodles.
11. Pour out the remaining cream sauce on top of this layer. Spread the mushrooms evenly across the surface.
12. Spread out the remaining plate of grated cheese across the cream sauce layer.
13. Bake in an oven only until the cheese melts or browns a little.

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