| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 4 | Servings | ||
INGREDIENTS
| 1 | cn | (400g /15oz) tomatoes |
| 1 | Aubergine (about 12-16oz) (eggplant), diced | |
| 3 | md | Courgettes (zucchini), halved along the length and sliced into thick half-moons |
| 2 | Bell peppers (different colours), cut into 1/2 inch squares | |
| 2 | lg | Onions, finely chopped |
| 2 | Cloves garlic, finely chopped (up to 3) | |
| 2 | ts | Dried oregano |
| 2 | ts | Dried basil |
| 1 | ts | Chilli powder (optional) |
| Plenty of salt & black pepper | ||
| 200 | g | (7oz) oven-ready lasagne – about 10-12 pieces |
| 125 | ml | (1 cup) water |
INSTRUCTIONS
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 190 C (375 F) for 45-50 minutes (covered) and serve with a green salad. Posted to fatfree digest V96 #241 From: "Kate Pugh" <katherine.sheppard@corpus-christi.oxford.ac.uk> Date: Sat, 31 Aug 1996 16:34:23 +0000
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”