Lasagne with mediterranean vegetables (vegan) Recipe

Home -> [Entrees, Mediterranean, Pastas & Noodles, Vegan, Vegetables, Western European] -> [Lasagne with mediterranean vegetables (vegan) Recipe]

Lasagne with mediterranean vegetables (vegan)

Artist:	_	Yield:	4
Categories:	Entrees, Mediterranean, Pastas & Noodles, Vegan, Vegetables, Western European	Rating:	0
Favorites	Add to Favorites	Print Recipe

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

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