Vegetarian Lasagne

1. 1

   Place tomatoes, tomato paste, garlic and herbs in a saucepan.

2. 2

   Simmer for 30 to 40 minutes.

3. 3

   Meanwhile, slice eggplant into round slices.

4. 4

   Place on board and sprinkle with salt.

5. 5

   Leave for 20 minutes.

6. 6

   Rinse salt off and pat dry.

7. 7

   Cook until tender, set aside.

8. 8

   Chop veggies, and cook until tender, set aside.

9. 9

   Add herbs and garlic according tomato sauce to taste.

10. 10

    Set aside a few tbsp of tomato sauce.

11. 11

    Mix tomato sauce and veggies in a bowl.

12. 12

    Place layers of lasagne sheets and tomato/veggie mixture in an oblong dish.

13. 13

    Begin with mixture, then a layer of pasta sheets.

14. 14

    Top with the slices of eggplant, and the remaining tomato sauce.

15. 15

    Bake about 356 degrees (175 C.) for 30 to 40 minutes.

16. 16

    Lasagne is cooked when pasta sheets are aldente.

17. 17

    The dish may need to be covered to prevent drying out.

* Per serving · 4 servings · Values may vary.

No additional tips available.