SPICY MED VEG LASAGNE
a mildly spiced roast veg lasagne with italian herbs and cheshire cheese , can be tailored to suit any taste by adding or removing heat.
Provided by mrsamos
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Pre-Heat your oven to 210 degrees.
- Slice up your courgette , aubergine , tomatoes , mushrooms , pepper and onion - Rinse under running water.
- Add to the roasting tin with a dash of oil - sprinkle of Salt and Pepper to taste and bang it in the oven for 10-15 mins or until softened - NOT SOGGY - whilst these are cooking go to next step.
- So whilst the veg is roasting add your tin of tomatoes to a large pan, add in a tablespoon of italian herbs and your tomato puree - salt and pepper and veg stock - heat this gently until bubbling nicely.
- After your 15 mins remove veg from the oven and transfer to the pan of tomatoes. stir together gently.
- In 2 individual lasagne dishes - or a large one - layer some of your veggy mix to the bottom. Then a layer of DRY lasage sheets - I then added a sprinkle of cheese and build up another layer of veg mix and layer of pasta - keep going as you like making sure you end with your veg mix.
- transfer this to the oven for 15 minutes until the pasta has softened. After 15 minutes add your cheese mix to the top and bake for a further 5 minutes or until your cheese is melted.
- remove from oven and leave to stand for 5 minutes
- Serve with Garlic Bread drizzled with balsamic vinegar or a nice crisp salad.
- Beautiful !!!!
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