Originally posted to :
I didn't really feel like bringing a bento tomorrow, but I had some food left over so I kicked myself to fix something anyway.
Top tier: Vegetable lasagna (not healthy but ohhhh so good) on romaine lettuce
Bottom tier: Romaine lettuce with tomato, radish and carrot flowers, bottle with dressing
Breakfast tier: Three Oatly mix pancakes (my boyfriend made those!) filled with kiwi and physalis; wheats for the soyghurt under the Pocky that I brought as snack.
Joker's green veggie lasagna recipe:
1 ovenfast pan in approximate lasagna-size
1/2 packet of green spinach lasagna leaves
1 packet of crushed tomatoes
A lot of grated mozarella or similar
Vegetables of choice, e.g. green asparagus, zucchini, bell pepper, onion and mushrooms seems to work well. The asparagus taste combines really well with the lasagna!
1/2 cup of flour, some butter, a bay leaf and 2 cups of milk for the bechamel
Some olive oil, salt, pepper, herbs de provence to taste
Preheat oven to 200-250 deg.C. Chop vegetables (finely, but not food processor grade fine).
In a pan, fry the vegetables in some olive oil. Add salt, pepper and herbes de provence to taste. Add crushed tomatoes and cook for another minute.
In another pan, prepare the bechamel sauce – heat butter and add the flour slowly so it does not clump, then gradually add milk until you get a nice, smooth white sauce. I usually put in a bay leaf and some pepper grains for additional taste.
Oil the ovenfast pan and put two lasagna sheets next to each other on the bottom. Add a spoon of vegetable sauce, bechamel and grated cheese each. Top with a new layer of sheets and repeat until you reach the top of the pan. Fill up the sides with whatever is left of the sauce and top everything with cheese.
Bake in oven until the lasagna sheets are cooked. Try to fend off orange cats and other hungry cohabitants.