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Vegetarian Lasagne

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Serves: 4
olive oil, for brushing
2 aubergines, sliced
25g / 1 oz butter
1 garlic clove, finely chopped
4 courgettes, sliced
1 tbsp finely chopped fresh flat-leaf parsley
1 tbsp finely chopped fresh marjoram
225g / 8oz mozzarella cheese, grated
600ml / 1 pint passata
175g / 6oz dried no-pre-cook lasagne
salt and pepper
600ml / 1 pint Bechamel Sauce
55g / 2 oz freshly grated Parmesan cheese

Preheat the oven to 200ºC / 400ºF / Gas Mark 6. Brush a large oven proof dish with olive oil. Brush a large griddle pan with olive oil and heat until smoking. Add half the aubergines and cook over a medium heat for 8 minutes, or until golden brown all over. Remove the aubergines from the griddle pan and drain on kitchen paper. Add the remaining slices and extra oil. if necessary and cook for 8 minutes or until golden brown all over.

Melt the butter in a frying pan and add the garlic. courgettes. parsley and marjoram. Cook over a medium heat stirring frequently, for 5 minutes or until the courgettes are golden brown all over. Remove from the frying pan and leave to drain on kitchen paper.

Layer the aubergines, courgettes, mozzarella, passata and lasagne in the dish, seasoning with salt and pepper as you go and finishing with a layer of lasagne. Pour over the Bechamel Sauce making sure that all the pasta is covered. Sprinkle with the grated Parmesan cheese and bake in the preheated oven for 30-40 minutes or until golden brown. Serve immediately.

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