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.

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