60 ml (4 tbsp) oil
1 aubergine, sliced
1 red pepper, seeded and sliced
1 courgette, sliced
salt and freshly ground pepper
100 g (4 oz) mushrooms, sliced
425 ml (3/4 pt) Concentrated Tomato Sauce
600 ml (1 pt) Bechamel Sauce
9 sheets cooked lasagne
1 aubergine, sliced
1 red pepper, seeded and sliced
1 courgette, sliced
salt and freshly ground pepper
100 g (4 oz) mushrooms, sliced
425 ml (3/4 pt) Concentrated Tomato Sauce
600 ml (1 pt) Bechamel Sauce
9 sheets cooked lasagne
method
1. Heat the oil and fry the vegetables over a low heat filling the pan and turning in the oil for about 3 minutes each batch.
2. You will need to allow 15 minutes for preparing and frying the vegetables.
3. Start with the Concentrated Tomato Sauce and one third of the vegetables.
4. Top with Bechamel Sauce and lasagne. Season and start layering as in Lasagne al Forno, ending with Bechamel and cheese.
5. When all the ingredients are used, bake in a preheated 180°C (350°F) Gas 4 oven until golden brown, about 25 minutes.
2. You will need to allow 15 minutes for preparing and frying the vegetables.
3. Start with the Concentrated Tomato Sauce and one third of the vegetables.
4. Top with Bechamel Sauce and lasagne. Season and start layering as in Lasagne al Forno, ending with Bechamel and cheese.
5. When all the ingredients are used, bake in a preheated 180°C (350°F) Gas 4 oven until golden brown, about 25 minutes.
serving amount
serves 4
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more information
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