Vegetable Lasagna
Over a year ago
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Ingredients
- approx. 6 lasagne sheets
- 2 tins Tinned tomatoes
- 2 garlic cloves. crushed
- 1 Aubergine (diced)
- 1 courgette diced
- 1 onion. finely chopped
- 1 Celery. finely chopped
- 1 carrots diced
- 1 red pepper. chopped
- 1-2 tsp dried italian mixed herbs
- 1 pint cheese sauce
- To sprinkle on top Grated Cheddar Cheese
- salt and pepper to taste
- 2 tbls tomato puree
- ¼-½ pt (approx) stock (veg or chicken)
Accompaniment
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Method
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1
Put all chopped veg (onion, garlic, celery, carrot, red pepper, aubergine and courgette) in large pot and saute for about 5-10 minutes.
Add in the tomato puree and cook for further couple of minutes.
Add in the two tins of tomatoes and the mixed dried herbs and salt and pepper.
Simmer this mixture until the vegetables are cooked (probably about 20-30 minutes. Add in the stock if its a bit thick.
Make the cheese sauce up.
Put about 1/3 of vegetable mixture into a lasagna dish, cover with 2 sheets of the lasagna sheets and then about 1/3 of the cheese sauce.
Layer like this another twice, making sure the last layer of pasta is completely covered with sauce.
Top with the grated cheese and cook in oven for about 40-45 minutes at 180 oC.
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