Vegetable Lasagne Recipe Healthy Organic Food Recipes

Vegetarian Lasagne
A classic dish for any time of year...absolutely delicious.

Source
Amanda Fraser, Cremorne

Ingredients

2 medium red capsicums chopped
1 large eggplantcubed
2 medium to large zucchinis or 8 yellow squash
1 medium onion, finely chopped
1 clove garlic, crushed
2 Tbs Organic tomato paste
1 can organic chopped tomatoes
Salt to taste
Freshly ground black pepper
Organic EXTRA VIRGIN olive oil
Organic wholemeal spelt lasagne sheets

Method
In a medium frying pan, cook onions and garlic until just soft. Add the eggplant, capsicums and zucchini and cook on medium heat until slightly softened. Add the can of tomatoes, tomato paste, 1/2 cup of purified water, salt and pepper. Bring to the boil and then turn down the heat and cover, simmering for 15 minutes. Meanwhile, prepare a cheese sauce and boil the lasagne sheets so these are ready to go.

To assemble in the baking dish; layer the vegetables then the cheese sauce and finally the lasagne sheets. Repeat until 2 or 3 layers have formed. Bake in a moderate oven for 40 minutes with some grated cheese on top.Standard cheese sauce: 1/2 cup flour, 2 cups milk, 60g butter (try olive oil) and 1 cup grated cheese. We recommend Piano Hill bio-dynamic mild cheddar—see our grocery list. Serve with a crisp green salad.