Name: Revamped vege lasagne
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 1 large red onion, diced; 3 large carrots, peeled and diced; 400 gram field mushrooms, thickly sliced; 1 red pepper, diced with seeds removed; 1 medium eggplant, cut into 2cm cubes; 2 x 400g cans chopped tomatoes; 2 tablespoon fresh oregano, chopped; salt and freshly ground black pepper; 250 gram packet lasagne sheets; 1 cup lite sour cream; 3 tablespoon grated parmesan

Ingredients

1 large red onion, diced

3 large carrots, peeled and diced

400 gram field mushrooms, thickly sliced

1 red pepper, diced with seeds removed

1 medium eggplant, cut into 2cm cubes

2 x 400g cans chopped tomatoes

2 tablespoon fresh oregano, chopped

salt and freshly ground black pepper

250 gram packet lasagne sheets

1 cup lite sour cream

3 tablespoon grated parmesan

Method

1.Heat oven to 200C. Line a large low-sided roasting pan with nonstick baking paper. Spread onion, carrots, mushrooms, pepper and eggplant over the pan and lightly spray with oil. Roast for 30 to 40 minutes or until golden brown, tossing once during cooking.

2.Heat tomatoes and oregano in a saucepan, then stir in roast vegetables and season well with salt and pepper. Spoon a layer of vegetable mixture over the bottom of a deep, lasagne-style-baking dish. Cover with a layer of lasagne sheets. Repeat layers, finishing with a layer of pasta.

3.Spread sour cream over the surface lasagne sheets, then sprinkle with parmesan. Bake for 30 minutes until golden brown and heated through.

Spraying the vegetables with oil uses a lot less oil.
Note

Woman's Weekly Food

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Ingredients

Method

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