Ingredients 250g linguine
8 cup water
Salt to taste
1/2 cup mozzarella cheese
4-5 lettuce leaves
For vegetable bolognese sauce
1/2 of medium size red onion
5-6 green beans
1/4 of a capsicum
4 garlic cloves
2-3 lettuce leaves chopped
2 tbsp olive oil
2 tbsp tomato sauce
1 tsp mustard sauce
1 tsp dried parsley
1 tsp dried basil
1/2 tsp dried oregano
Salt to taste
First prepare the vegetable bolognese sauce. Chop the carrot, beans, onion, garlic and capsicum.
Crush the chopped vegetables in a mixer. Do not make it into a fine paste.
Heat olive oil in a pan. Add the crushed vegetable paste into the hot oil. Cook on low-medium heat until the vegetables are crunchy. Then add the chopped lettuce leaves. Stir well and cook for 2 minutes.
Then add the dried parsley, basil and oregano and mix well.
Add chopped tomato, tomato sauce and mustard sauce into the cooked vegetable paste.
Cook until almost the water content is reduced to half. The vegetable bolognese sauce is ready. Now remove from heat and keep aside.
Boil 8 cups of water in a deep bottomed pan. Add salt to taste.
Then add the linguine and cook until firm to the bite. Remove from heat and drain.
Preheat the oven to 165 degrees.
Layer a baking pan with the lettuce leaves. Add the cooked linguine. Top it with vegetable bolognese sauce and cheese. Wrap and bake for 15-20 minutes.