LEFT OVERS

This Vegetable Lasagne is one of my all time favourite recipes, and I love it.  I love it even more when there's plenty left over for dinner the following evening, especially as it tastes even better the next day.  I'll share the recipe with you.

VEGETABLE LASAGNE

1 Large Eggplant

1 Butternut Pumpkin

2 Large Red Capsicums

Packet Lasagne Sheets

2 Jars Leggos Pasta Sauce

Fresh Garlic

1/2 Tsp Oregano

1/2 Tsp Basil

CHEESE SAUCE

600ml Milk

2 Tbsp Butter

2 Tbsp Flour

Parmesan Cheese

1/4 Tsp Nutmeg

Prepare Eggplant & Pumpkin by chopping into slices, brush with olive oil and roast in oven 200 degrees for 1/2 hour.  Put the Capsicum in the oven whole and when it is cooked put it into a plastic bag for 10mts and the skin will come off easily.   Slice it into strips.

Prepare cheese sauce and set aside while vegetables are cooking.  Add 2 Tbsps Parmesan Cheese and 1/4 Tsp Nutmeg.

Add garlic, oregano and basil to tomato sauce mixture.

Arrange in baking dish in the following order. (It's a large mixture so get a large dish)

Tomato Sauce

Lasagne Sheets

Tomato Sauce

Pumpkin

Lasagne Sheets

Tomato Sauce

Egg Plant

Extra Parmesan Cheese

Lasagne sheets

Tomato Sauce

Capsicum

All the cheese sauce on top

Bake 190 degrees for 35mts.

We have vegetarians in our family, so we often have meals without meat.  If you have someone in your family who can't live without meat, you could easily add some mince or chicken to keep them happy.   We usually eat it with salad.  It's a perfect meal for me at the moment when I'm spending most days painting.  I can prepare it early in the morning when it's too damp outside for me to start, and then in the evenings when I'm ready, dinner is ready too.