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Ingredients
1 large onion, chopped
25 g (1 oz) butter
1 clove of garlic, crushed
225 g (8 oz) each of diced carrots,
diced leeks, diced courgettes
1 green pepper, chopped
150 ml (
1
/
4
pt) hot vegetable stock
salt and pepper to taste
300 ml (
1
/
2
pt) prepared tomato sauce
175 g (6 oz) pre-cooked lasagne
225 g (8 oz) Mozzarella cheese
Dish: large shallow rectangular Pyrex®
or heatproof dish
1. Place onion, butter and garlic in a
casserole dish, cover and cook on HIGH
power for 3 mins. Add vegetables and
stock, re-cover and cook on HIGH
power for 8-10 mins. or until vegetables
are soft. Season to taste.
2. Cover base of dish with a thin layer of
tomato sauce, then a layer of lasagne on
top followed by a layer of vegetable
mixture. Thinly slice 175 g (6 oz) of the
cheese and layer on top of vegetables.
Continue layering until ingredients are all
used ending with a tomato sauce layer.
3. Grate remaining cheese and arrange
over top in 3 diagonal bands. Cook on
HIGH power for 20 mins. or until piping
hot. Brown under a grill if desired.
Vegetable Lasagne
Serves 4-6
Vegetables and vegetarian