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Print this Recipe    V Mediterranean

Lasagne with Mediterranean Vegetables (VEGAN)
Yield: 4 servings

400 g can tomatoes
1 aubergine (eggplant)
3 md courgettes (zucchini)
2 bell peppers, different colours
2 lg onions, finely chopped
3 cloves garlic, finely chopped
2 ts dried oregano
2 ts dried basil
1 ts chilli powder (optional)
salt & black pepper (lots)
200 g oven-ready lasagne
125 ml water

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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