Vegetarian Lasagne

This is a non-white sauce lasagne and I left out the kidney beans (not a big bean fan, you could also put in chickpeas)....... there's really no cooking in and it's really tasty and fun to make looking at all the colours.

You'll need..........

1 aubergine
1 red pepper
1 yellow/orange pepper
2 red onions
1 sweet potato
1 teaspoon of oregano
1 teaspoon of thyme
 Few glugs of extra virgin olive oil

2 cans of tomatoes
2 dessert spoons of sun-dried tomato pesto
4 gloves of garlic
1 teaspoon of brown sugar
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon of Italian herbs
1 packet of lasagne sheets (I used wholewheat)
200g mozzarella grated or else goat's cheese crumbled on top

So down to business then.....

You'll need to preheat the oven to 200 degrees Celsius

Then wash and chop all the veg, put them into a big bowl (holding back one of the onions) and with your hands mix them all up and add in oil and herbs. Lay them out in a single layer on a tray and cook in oven for about 30 mins.

In a pot heat some oil and throw in the remaining onions and at a medium heat fry them until soft. Add the garlic, herbs, sugar then for about a minute and then add in your cans of tomatoes (always use organic tomatoes). If you wanted to put in kidney beans or chick peas now is the time. Also add in two dessert spoons of sun-dried tomato pesto for extra flavouring now. I used one I got in the natural food market The Happy Pear

Leave all to simmer nicely and then the veg and sauce should be ready at the same time. Now mix up all the sauce and veg like below.

Now you're nearly there........ here's the fun bit......when it all comes together.........

In a square dish pour a layer of the veg sauce on first then a layer of the lasagne sheets - no need to soak the sheets beforehand. Now a layer of the sauce, then the sheets and finishing with the sauce.

Then sprinkle on the cheese. I have a secret taste weapon here that I use also for pizzas. Once the cheese is on sprinkle a dessert spoon of oregano on top and insert in oven. Cook in the oven at 190 degrees Celsius for 40 minutes. Also another handy trick is to cover with tin foil for the first 20 minutes of cooking to stop the cheese blackening.

Now I'm afraid I don't have a final cooked picture to show you because this was donated to my brother's family for sustenance during the week leading up to his sister's wedding......

They liked it.

This will freeze well also.