A classic dish for any time of the year, absolutely delicious.
Serve with a nice, crisp salad, Wonderful!
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 and 1 cup grated cheese. Melt the butter in a medium size pan. When completely melted, slowly add the flour and whisk until combined. Pour in the milk slowly and whisk at the same time until all milk has been added and mixture is smooth, thick and creamy. Stir in the cheese and stir until melted. Serve with a crisp green salad.
Try using organic ingredients to ensure complete chemical free lasagne.
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