Lasagne with mediterranean vegetables (vegan)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | Can of tomatoes |
| 1 | Aubergine (Eggplant) | |
| 3 | mediums | Courgettes (Zucchini) |
| 2 | Bell peppers different colours | |
| 2 | larges | Onions, finely chopped |
| 3 | cloves | Garlic, finely chopped |
| 2 | teaspoons | Dried oregano |
| 2 | teaspoons | Dried basil |
| 1 | teaspoon | Chilli powder (optional) |
| Salt & black pepper (lots) | ||
| 200 | grams | Oven-ready lasagne |
| 125 | millilitres | Water |
| lg = large | ||
| cl = clove | ||
| ts - teaspoon | ||
Directions
NOTE: 200g lasagne is about 10-12 pieces I think.
CONVERSIONS: 200g = 7 oz
: 125 ml = 5 fl oz = ¼ British pint = ½ US cup : 1 cm = ½ inch
ABBREVIATIONS: md = medium
Cut the aubergine into 1 cm dice. Halve the courgettes lengthways then slice into thick half-moons. Deseed the bell peppers and cut into 1 cm squares.
Put the tomatoes in a large pan and crush with a potato masher. Add the vegetables, herbs, chilli powder and seasoning. Bring to the boil, cover and simmer 40 minutes, stirring occasionally. Layer the sauce and lasagne pieces in a casserole dish, beginning and ending with a layer of vegetables. Pour over the water to moisten. Bake, covered, at 190 C (375 F, Gas 5) for 45-50 minutes and serve with a green salad.