Start with the tomato sauce. In a heavy pan heat a few tablespoons of olive oil and add chopped onions, garlic and carrot. Cook on a medium heat for several minutes, stirring now and then until the mixture is soft. You don't need to colour the onions too much.
Stir in the tomato paste and Paprika and cook for a couple of minutes, not forgetting to keep stirring to prevent sticking. Add the wine or stock and continue cooking until the liquid has reduced by around two thirds.
Add the chopped tomatoes, stir well and bring up to a simmer. Simmer uncovered for around 20 minutes.
Allow to cool a little and blitz with a hand blender. You could use a normal blender, however the hand blender allows you to get the consistency to your own personal preference. Season with salt and pepper and set aside.
Whilst the tomato sauce is simmering you can prepare the vegetables. Either fry them in olive oil until they are cooked through and have a nice toasted colour or for a healthier option cook them in a George Forman style grilling machine. You will still need a bit of oil, but not as much. If using this method, the peppers can be finished off in a frying pan with a little oil after you have cooked the mushrooms.
Now you have the Sauce and Vegetables it is now time to put the lasagne together.
I use a 30cm cast iron frying pan to make the lasagne.
First switch on the oven to about 180 centigrade or about 175 if using a fan oven.
Evenly spread about a tablespoon of oil on the bottom of the pan.
Layer the Aubergine in a single layer. There should be enough to cover the base.
Add enough sauce to lightly cover (look at the photos to get the quantity)
Cover with a single layer of lasagne, followed by another thin layer of sauce.
Then the courgette in a single layer followed by sauce, lasagne, sauce then finally mushrooms and pepper.
Layer of sauce, then lasagne, sauce then sprinkle grated cheddar and Parmesan.
Bake in the oven for around 30-40 minutes. After this time put the lasagne under a grill until golden.
The key to this is lots of thin layers. To add your own twist change the vegetables, the order etc.
You should not use all the sauce. There should be plenty left over to make make something else.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (635g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 100 (21%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 68.1mg||21 %|
|Sodium 817mg||28 %|
|Potassium 1090.8mg||29 %|
|Total Carbohydrate 73.2g||22 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 63.3g|
|Protein 20.3g||29 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 467
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!