Recipe - Mediterranean Lasagne

1 cn (400g /15oz) tomatoes
1 Aubergine (about 1216oz)
(eggplant), minced
3 md Courgettes (zucchini),
halved along the length and
cut or sliced up into thick
halfmoons
2 Bell peppers (different
colours), cut into One half inch
squares
2 lg Onions, finely chopped
2 Cloves garlic, finely
chopped (up to 3)
2 teaspoon Dried oregano
2 teaspoon Dried basil
1 teaspoon Chilli powder (optional)
Plenty of salt & black
pepper
200 g (7oz) ovenready lasagne
about 1012 pieces
125 ml (1 cup) water

Put the tomatoes in a large pan and crush with a potato masher. Add the
vegetables, herbs, chilli powder and seasoning. Bring to the boil, cover
and simmer 40 minutes, stirring occasionally. Layer the sauce and lasagne
pieces in a casserole dish, beginning and ending with a layer of
vegetables. Pour over the water to moisten. Bake 190 C (375 F) for 4550
minutes (covered) and serve with a green salad.

Posted to fatfree digest V96 #241

From: "Kate Pugh" katherine.sheppard@corpuschristi.oxford.ac.uk

Date: Sat, 31 Aug 1996 16:34:23 +0000