Veggie Lasagne. (Vegetarian)

Member Name: stuntpilotx

Product:	Vegetarian
Date:	13/01/09 (36 review reads)
Rating:

Advantages: Delicious and healthy as lots of veg.

Disadvantages: Can be a little time consuming to chop all of the veg.

This vegetarian lasagne is a favourite dish among my veggie and meat-eating friends alike. For a non-veggie alternative just use real mince.

Serves 4-6.

INGREDIENTS:
1 bag of vegetarian mince.
1 red pepper.
1 orange pepper.
1 red or white onion.
1 aubergine.
6-10 button mushrooms. More if desired.
1/2 courgette.
1 box lasagne sheets, fresh or dried.
1 jar bolognese sauce.
1 tin of chopped tomatoes.
1 jar white lasagne sauce.
Cheddar or mozzarella cheese to top with.

Chop all vegetables into bitesized chunks.
Heat olive oil in a large, heavy bottomed frying pan, sautee onions until soft.
Add sliced peppers, aubergine, courgette and mushrooms and sautee gently until soft. Add vegetarian mince, cook as directed.
Add chopped tomatoes and bolognese sauce and stir in gently.

Pre-heat oven to 200 degrees.
Take a large ceramic dish, add one layer of mince/veg mixture (approx 1.5cm layer). Top with lasagne sheets. Repeat. Do this until you have used up almost all of the veg/mince mixture, and then top with lasagne sheets.
Pour on a layer of the white sauce, and top with grated cheese or thinly sliced mozzarella. Sprinkle chopped basil on the top if desired.

Place in over for approximately 30-40 minutes, until cheese has browned on the top and lasagne sheets are cooked.

Serve with peas and garlic bread!

This lasagne is a little time consuming to make, but you can make it the night before, but not put it in the oven and pop it in the fridge covered with cling film if you wish then pop it in the oven when you're ready. Or you can make it, cook it and freeze it. This is quite a large lasagne but it's worth making a large one and freezing the left overs as it's an easy meal another day.

Summary: Healthy and delicious.