VEGETABLE LASAGNE

  |  
Nov 19, 2009
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CHEAPER THAN MEAT BUT JUST AS TASTY

Difficulty Level: easy

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Ingredients

  • 1 tin chopped tomatoes
  • 1 chopped red onion
  • 1 clove garlic crushed
  • handful brocolli
  • 1 courgette diced
  • 1 carrot diced
  • few mushrooms
  • half each of red green and yellow pepper diced
  • packet dried egg lasagne (there is no need to pre cook this)
  • teaspoon mixed herbs
  • salt and pepper to taste
  • 1 tablespoon tomato puree
  • half a pint boiling water
  • 2 chicken oxo
  • 1 pint cheese sauce made from scratch or 2 packets of dried schwartz cheese sauce made as per instructions
  • grated cheese to finish

Instructions

  1. fry all vegetables and garlic in a little olive oil

  2. add tomatoes tomato puree oxo water salt and pepper and mixed herbs

  3. simmer for twenty mins

  4. grease a square oven dish or tray

  5. lay enough lasange sheets at the bottom to cover the tray without overlapping, they snap quite easily.

  6. now cover with cheese sauce

  7. now a layer of the tomato vegetable mixture

  8. repeat until you have three layers of lasange

  9. the final layer should be cheese sauce and then sprinkled with the grated cheese

  10. bake in a pre heated oven and 180 degrees for 30 to 40 mins until nice and golden brown

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