1 medium size sweet potato cut and slice 1 aubergine (brenjol) cut and cubed 1 punnet mushrooms sliced 1 red pepper sliced 1 carrot sliced 1 onion chopped 1 small punnet baby marrow +- 10 lasagne sheets 2 tablespoon sweet basil 1 tablespoon oregenum 1 table mixed herb Salt to taste 1 tablespoon crushed garlic 1 teaspoon ginger For sauce : 5 medium to big tomatoes grated 1 packet tomato paste1 tablespoon sweet Basil 250ml fresh cream
In a large pan add a good amount of olive oil , then add the onions , braise until soft , add aubergine cook until soft , add rest of veggies allow to cook , now add 1 tablespoon crushed garlic and 1 teaspoon ginger add all the dry spices and allow to cook Sauce : In the meantime in a pot pour oil add tomatoes and packet tomato paste and basil allow for water to burn out add 1 teaspoon salt , set aside . Lasagne sheet can be left in water for 5 to 10 minutes in water to soften before bake , To layer : In Pyrex put 3 sheets at bottom Add cream on sheetsAdd sauce. Add half veggies Another layer of 3 lasagne sheets Cream sauce and veggies , last layer will be 4 sheets cream and sauce and this time sprinkle with cheese mozzarella
INFO & TIPS
My own recipe , feel free to add any other veggies as you desire
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