Recipe of the day
Easy vegetarian lasagne
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- 12 sheets lasagne plates, easy cook
- 4 peppers, deseeded and chopped
- A good pinch of cheese, cheddar, low fat, grated
- 2 400g cans tomatoes, chopped, with herbs
- 2 large onions, sliced
- 4 large cloves garlic, finely chopped
- A little salt and pepper
Preheat the oven to 400°F/200°C/gas mark 6 and oil a fairly large, shallow baking dish.
Pour the tins of tomatoes into a heavy bottomed pan, add all the prepared vegetables and add a little salt, black pepper.
Bring to the boil and simmer gently over low heat for a few minutes, adding a little water if necessary - the mixture should be very juicy.
Put one layer of vegetables on the bottom of the baking dish. Then cover with one layer of lasagne sheets. Layer again with some more of the vegetable mixture and top with the lasagne sheets (5-6 sheets). Top with a final layer of vegetables.
Sprinkle with grated cheese and cook in a preheated oven for 20-25 minutes until the lasagne is cooked and the top is bubbling and browned.
This dish contains no white sauce and can be stretched easily by including an extra tin of tomatoes and/or other vegetables.
For a change:
The basic mixture can also be used with other pasta shapes, such as penne, which can be stirred in straight from the pack if there is plenty of liquid in the vegetable sauce, and cook following pack instructions.
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