Vegetable Lasagne

Ingredients

  • 1 aubergine
  • salt and pepper
  • 1 onion, chopped
  • 1 green pepper, deseeded and cut into rings
  • 2 cloves garlic , crushed
  • oil for frying
  • 4 courgettes, sliced
  • 100 g mushrooms, sliced
  • 1 (400 g/ 14 oz) can tomatoes
  • 1/2 tsp dried basil
  • 225 g no-need-to-cook whole wheat lasagna
  • double quantity cheese sauce

Cooking Process

  1. Slice the aubergine , place in a colander , sprinkle generously with salt and leave to drain for 30 minutes.
  2. Wash , drain and dry well.
  3. Fry the onion , pepper and garlic in oil until softened.
  4. Add the aubergine and cook until softened.
  5. Stir in the courgettes, mushrooms, tomatoes, basil and seasoning.
  6. Layer the lasagne and vegetable mixture in a greased lasagne dish , ending with pasta on top.
  7. Pour the sauce over and bake in a moderately hot oven for 45-50 minutes, or until golden and bubbly.

Vegetable Lasagne

Bon Apetite!

 

Vegetable Lasagne