LOCATION: Recipes >> Vegetarian >> Title: Lasagne with Mediterranean Vegetables (VEGAN)
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Title: Lasagne with Mediterranean Vegetables (VEGAN)
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Categories: Pasta, Lasagne, Main dish
Yield: 4 servings
400 g Can of tomatoes
1 Aubergine (Eggplant)
3 md Courgettes (Zucchini)
2 Bell peppers -- different colours
2 lg Onions, finely chopped
3 cl 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
NOTE: 200g lasagne is about 10-12 pieces I think.
CONVERSIONS: 200g = 7 oz
125 ml = 5 fl oz = 1/4 British pint = 1/2 US cup
1 cm = 1/2 inch
ABBREVIATIONS: md = medium
lg = large
cl = clove
ts - teaspoon
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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