Name: Vegetarian Lasagna
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Ingredients: 1 large eggplant (peeled); 1 sweet potato or wedge of pumpkin; 1 large zucchini or capsicum; Olive oil; 1 1/2 packets lasagna sheets; 1-2 Jars of bechamel sauce; Packet of 'pizza' grated cheese (or handfuls of tasty cheese and mozzarella grated.); Homemade sauce (alternatively you can use 2 x jars of ready-made pasta sauce); 800 gm tin diced tomatoes; 3 garlic cloves (crushed); One onion (diced); A teaspoon each of mixed herbs: basil (oregano, rosemary); A dash of red or white wine vinegar (or red wine)

A delicious recipe. A great alternative to the regular lasagna recipe. So tasty! Really easy to make!

Vegetarian Lasagna

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Prep Time 35

Cook Time 45

Total Time 1 20

Ingredients

1 large eggplant peeled
1 sweet potato or wedge of pumpkin
1 large zucchini or capsicum
Olive oil
1 1/2 packets lasagna sheets
1-2 Jars of bechamel sauce
Packet of 'pizza' grated cheese or handfuls of tasty cheese and mozzarella grated.
Homemade sauce alternatively you can use 2 x jars of ready-made pasta sauce
800 gm tin diced tomatoes
3 garlic cloves crushed
One onion diced
A teaspoon each of mixed herbs: basil oregano, rosemary
A dash of red or white wine vinegar or red wine

Instructions

Vegetable Prep

Thinly slice the vegetables and place on baking trays. Spray vegetables with olive and sprinkle some salt over them. Place in 200 degree oven for 20-30min or until softened.

Homemade Sauce

Meanwhile heat a little bit of olive oil and fry onion and garlic on a low heat until just browned.
Add the vinegar or red wine and stir it until it has absorbed. Add mixed herbs.
Add tin of tomatoes and stir well. Bring to the boil over high heat before turning flame down to allow the sauce to simmer over a low to medium heat for half and hour. Keep a lid on it but if at the 20 minute mark it is still watery, take the lid off and let it boil until it is a good saucy thickness.

Ready-Made Pasta Sauce

If using jars of pasta sauce, heat in the saucepan per instructions on jar, you may like to add garlic or onion. Usually 15 minutes

Directions

When ready, pour sauce on the bottom of a large baking pan (lasagna size) to cover base.
Then put down a layer of lasagna sheets, it's okay to overlap them a bit to make them fit the tray. Next put down a layer of pumpkin or sweet potato. You might need to do a double layer or just squish them in to make one tight layer.
Put down a layer of lasanga sheets, then spread some bechamel sauce (if using more than 1 jar) over this layer. Flip each lasanga sheet over, and pour some of your red sauce over the sheets and spread evenly.
Squish in a layer of eggplant and capsicum on this layer, or if you have enough use half to create a third layer, next. Then, same as before, put down a layer of lasanga sheets and spread some bechamel sauce (if using more than 1 jar) over this layer. Flip each lasanga sheet over, and pour some red sauce over the sheets and spread evenly.
If you still have enough vegies left, do another layer as described above. Place a final layer of lasagna sheets on top of these vegies. if you have anymore sauce you can put a layer on top of the vegies.
Spread a thick layer of bechamel sauce on top (1 whole jar) and then spread cheeses on top of this.
Cover with foil and place in 190 degree oven for 30minutes. Uncover and allow cheese to brown for 15 minutes or so.
Allow to stand for 10 minutes before serving.