| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Good, Living |
4 |
servings |
INGREDIENTS
|
|
Olive oil |
| 2 |
|
Red onions – finely sliced |
| 2 |
|
Carrots cut into fine batons |
| 2 |
|
Garlic cloves – crushed; (2 to 4) |
| 1 |
tb |
Fresh thyme |
| 6 |
|
Red; yellow & orange |
|
|
; peppers – or use |
|
|
; one colour |
| 4 |
tb |
Sun-dried tomato paste |
| 150 |
ml |
Red wine |
| 150 |
ml |
Vegetable stock |
| 9 |
|
Sheets fresh lasagne |
| 225 |
g |
Cheddar cheese – grated |
| 25 |
g |
Butter |
| 300 |
ml |
Natural yoghurt |
| 1 |
lg |
Egg |
|
|
Paprika pepper |
|
|
Parmesan cheese – optional |
|
|
Seasoning |
INSTRUCTIONS
1 Heat the oil in a large pan. Fry the onions, garlic and carrots for 10
minutes on a gentle heat until soft. Add the thyme, peppers, sun-dried
tomato paste, wine and stock, season.
2 Bring to the boil and simmer for 15-20 minutes until the mixture has
reduced and thickened slightly. Then season.
3 Spoon a third of the mixture into the base of an ovenproof dish. Cover
with some of the lasagne sheets. Sprinkle with cheese and layer up the mix
until you have used all the unused sheets. Whisk the egg and yoghurt.
Season and add a dash of paprika pepper.
4 Pour the sauce over the pepper mixture. Sprinkle with grated parmesan or
a little extra cheddar cheese and bake for 50 minutes until piping hot and
golden brown.
Converted by MC_Buster.
Recipe by: Good Living
Converted by MM_Buster v2.0l.
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