Vegetarian Lasagna Recipe

Presented by SaleWhale

This cheesy vegetarian recipe provides a very hearty meal...expect leftovers!

Ingredients

16 pieces	lasagna
500g	mushrooms, sliced
2	zucchinis, sliced
2	green bell peppers, cubed
100g	mozzarella, grated
100g	gouda cheese, grated
450 mL	tomato passata
300 mL	cream (12% fat)
1	onion, cubed
2 cloves	garlic, minced
2 tbsp	oil
salt
pepper
pinch	nutmeg
2 tbsp	mix herb (oregano, basil, thyme etc)

Heat 1 spoon of oil in the pan and fry mushrooms.
Heat remaining oil and fry onion and garlic for 2 minutes.
Add green pepper, fry for 5 minutes.
Add zucchini, fry for 7 minutes, add herb.
In a separate dish, mix tomatoes passata with cream, add salt, pepper, nutmeg.
In a heatproof dish, arrange one layer of lasagna (4 pieces per layer), sprinkle with vegetables and cheese and pour tomatoes and cream sauce over. Repeat with remaining ingredients for 3-4 layers. Last lasagna layers should be covered only by tomatoes and cream sauce and sprinkled with cheese.
Bake about 40 minutes in 170*C using a heatproof dish with cover or aluminum foil.

Available sales for ingredients