Our Special Vegetarian Lasagne

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 250 g whole wheat lasagna noodles, sheets (dry)
• 2 onions, chopped
• 5 garlic cloves, crushed (or to taste)
• 3 carrots, shredded
• 3 stalks celery, chopped
• 4 cups passata or 4 cups pasta sauce
• 1 eggplant, sliced then grilled
• 2 zucchini, sliced, then lightly grilled if desired (can go into dish raw too)
• 2 red capsicums, quartered & roasted (or buy them already roasted)
• 400 g brown lentils (canned)
• 1/4 cup cheese, shredded (optional)
• water, if needed

Recipe

• 1 soften onion and garlic in a non-stick pan and when translucent add carrots, celery, passata and lentils, which you have rinsed & drained.
• 2 simmer about 15mins until vegetables are tender. thin with water if sauce is too thick. season to taste.
• 3 spray foil tray with oil.
• 4 spoon sauce into the bottom of tray and spread to cover. top with lasagna sheets (two fit in the tray we used).
• 5 layer vegetables, sauce and noodles until tray is full or ingredients are used up, finishing with sauce and zucchini.
• 6 cook covered in oven until noodles are soft, about 40mins for us in a moderate oven.
• 7 if using cheese, uncover lasagna, sprinkle on cheese, and cook five more minutes or until golden and bubbly.