At this time of year (is it too late to say this?) we all try to cut back and eat healthier food. However, this doesn't mean that our food has to be bland and boring, because living off salads while it's raining sleet outside is pretty depressing. This vegetable lasagna is my Mum's recipe and it's really tasty and simple to make. Speaking of my Mum, she says she's going to attempt to conquer her fears of the computer stealing her bank details this week and try and look at my blog, so if you make it here, Mum, hi!
- Lasagna sheets
- 3 cloves of garlic
- 1 large onion
- 2 peppers
- 1 tin of chopped tomatoes
- Tomato puree
- Basil and oregano
- 3 large handfuls of cheese (to be even healthier use a low-fat cheese like edam)
1. Finely chop all the vegetables. Heat some oil in a pot or wok and cook the vegetables over a low heat until golden, stirring occasionally. Add the chopped tomatoes and a lot of tomato puree, plus a good sized sprinkle of the herbs.
2. Layer up your ingredients in a dish as shown below - start with some of the sauce, then a handful of cheese, then lasagna sheets. Repeat till you run out of sauce, but always make the top layer sauce and cheese, I did it once with lasagna sheets on the top and they turned black, not a good look.