Vegetarian Lasagne Vegetarian Lasagne

Vegetarian Lasagne

Serves 4
Preparation time: 1 hour

  • 1lb/450g dried white lasagne
  • Olive oil
  • Salt
  • 50g/2oz fresh grated parmesan cheese
  • Freshly ground black pepper
  • 2 large aubergines sliced lengthwise
  • 2 large courgettes, sliced lengthwise
  • 100g/4oz white flour
  • 300g/11oz button mushrooms sliced
  • 3 cloves of garlic, chopped
  • 1 tablespoon chopped parsley
  • 300g/11 oz tomato sauce
  • 300g/11oz grated cheddar cheese

Preheat your oven to 375F, 190C or Gas Mark 5.

Cook the dried pasta, adding the pieces one by one to boiling water to which you have added salt and 1 tablespoon of oil, to prevent the pasta sticking. Remove pasta with care, dry on clean tea towels.

Lightly fry the aubergine slices until golden brown after flouring them. Remove from heat and put aside.

Prepare the courgettes as you did the aubergines. Place aside on paper towels.

Heat 1 tablespoon of oil in another frying pan, add the mushroom slices and fry for a little while. Put in the garlic and parsley. Season to taste.

For your lasagne: put 4 tablespoons of tomato sauce in the bottom of a large baking dish. Place a layer of pasta on next. Then add a layer of mushrooms, aubergine and courgettes. Place some of the cheese on top. Then add 4 tablespoons of tomato sauce and a good sprinkling of parmesan cheese.

Repeat the layering process until all the ingredients have been used, ending with a layer of pasta.

Bake in pre-heated oven, Gas Mark 5, for 20 minutes. Cut up and serve.