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Categories:
cheese sauce onions garlic apples carrots zucchini celery red capsicum tomatoes tomato paste oregano salt pepper
Viewed: 22 - Published at: 5 years agoIngredients
- 500 grams lasagne sheets, instant
- 2 cups cheese sauce
- 1 cup cheese grated
- 1 onions medium
- 2 teaspoons garlic crushed
- 1 apples Granny Smith
- 2 carrots medium
- 2 zucchini medium
- 1 cup celery
- 1 cup red capsicum
- 450 grams whole peeled tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon oregano
- salt
- pepper
Method
- Dice onion, capsicum and celery.
- Peel and grate carrot.
- Grate zuchinni and apple.
- Chop tomatoes, reserve juice.
- Place all ingredients for vegetable sauce in a pan and bring to the boil. Simmer gently for 15 minutes, stirring regularly.
- Butter a large baking dish, place alternate layers of pasta, vegetable sauce, cheese sauce and cheese. Repeat until all sauces have been used.
- Finish top with a layer of pasta and sprinkle over extra finely grated cheese. Cover and cook in a moderately hot oven for 30 minutes or until cheese has melted and is golden brown and lasagna sheets are cooked.
