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Lasagne with mediterranean vegetables (vegan)
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| Artist: |
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| Categories: |
Entrees, Mediterranean, Pastas & Noodles, Vegan, Vegetables, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 400
| grams | Can of tomatoes | | 1
| | Aubergine (Eggplant) | | 3
| med | Courgettes (Zucchini) | | 2
| | Bell peppers | | | -- different colours | | 2
| large | Onions, finely chopped | | 3
| cl | Garlic, finely chopped | | 2
| tsp | Dried oregano | | 2
| tsp | Dried basil | | 1
| tsp | Chilli powder (optional) | | | Salt & black pepper (lots) | | 200
| grams | Oven-ready lasagne | | 125
| ml | Water |
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Procedures:
| 1 | Note: 200g lasagne is about 10-12 pieces i think. | | 2 | Conversions: 200g = 7 oz : 125 ml = 5 fl oz = ?british pint = ?us cup : 1 cm = ?inch abbreviations: md = medium lg = large cl = clove ts - teaspoon cut the aubergine into 1 cm dice. | | 3 | Halve the courgettes lengthways then slice into thick half-moons. | | 4 | Deseed the bell peppers and cut into 1 cm squares. | | 5 | Put the tomatoes in a large pan and crush with a potato masher. | | 6 | Add the vegetables, herbs, chilli powder and seasoning. | | 7 | Bring to the boil, cover and simmer 40 minutes, stirring occasionally. | | 8 | Layer the sauce and lasagne pieces in a casserole dish, beginning and ending with a layer of vegetables. | | 9 | Pour over the water to moisten. | | 10 | Bake, covered, at 190 c (375°F, gas 5) for 45-50 minutes and serve with a green salad |
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