RECIPE: Vegetarian Lasagne

RECIPE: Vegetarian Lasagne

21 Sep 2013

Try this veggie-packed version of the Italian classic



1 pack lasagne sheets
500g aubergine, 
evenly sliced
500g zucchini, 
evenly sliced
500g red peppers, 
evenly sliced
500g mushrooms, 
evenly sliced 
500ml cream
150g butter
300g Emmental cheese, grated

Sweat the vegetables in butter over a gentle heat.
2. Cook the pasta in boiling salted water (may not require precooking, depending on the type of lasagne).
3. Assemble the lasagne by alternating pasta and vegetables with cream and the grated cheese.
4. Bake in the oven at 180C for 25 minutes.