Lasagne With Mediterranean Vegetablesmain dish, pasta 400 gm can of tomatoes 1 aubergine (eggplant) 3 medium courgettes (zucchini) 2 bell peppers - different colours 2 large onions, finely chopped 3 centiliter garlic, finely chopped 2 teaspoon dried oregano 2 teaspoon dried basil 1 teaspoon chilli powder (optional) 1 salt & black pepper (lots) 200 gm oven-ready lasagne 125 ml water NOTE: 200g lasagne is about 10-12 pieces I think. CONVERSIONS: 200g = 7 oz : 125 ml = 5 fl oz = 1/4 British pint = 1/2 US cup : 1 cm = 1/2 inch ABBREVIATIONS: md = medium lg = large cl = clove ts - teaspoon Cut the aubergine into 1 cm dice. Halve the courgettes lengthways then slice into thick half-moons. Deseed the bell peppers and cut into 1 cm squares. Put the tomatoes in a large pan and crush with a potato masher. Add the vegetables, herbs, chilli powder and seasoning. Bring to the boil, cover and simmer 40 minutes, stirring occasionally. Layer the sauce and lasagne pieces in a casserole dish, beginning and ending with a layer of vegetables. Pour over the water to moisten. Bake, covered, at 190 C (375 F, Gas 5) for 45-50 minutes and serve with a green salad. |
