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Vegetarian Lasagne
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Recipe Information

  • 1 large tin of crushed tomatoes
  • 3 tbsp (45 ml) of tomato paste
  • 2 cloves of garlic (or more to taste)
  • 1 tsp (5 ml) oregano
  • 1 tsp (5 ml) basil
  • 1 tsp (5 ml) mixed herbs
  • 1 large eggpant
  • vegetables of your choice eg: brocolli, zuchini, squash, mushrooms
  • lasagne sheets, or lightly boiled lasagne noodles
  • Place tomatoes, tomato paste, garlic and herbs in a saucepan.
  • Simmer for 30 to 40 minutes.
  • Meanwhile, slice eggplant into round slices.
  • Place on board and sprinkle with salt.
  • Leave for 20 minutes.
  • Rinse salt off and pat dry.
  • Cook until tender, set aside.
  • Chop veggies, and cook until tender, set aside.
  • Add herbs and garlic according tomato sauce to taste.
  • Set aside a few tbsp of tomato sauce.
  • Mix tomato sauce and veggies in a bowl.
  • Assembly:
  • Place layers of lasagne sheets and tomato/veggie mixture in an oblong dish.
  • Begin with mixture, then a layer of pasta sheets.
  • Top with the slices of eggplant, and the remaining tomato sauce.
  • Bake about 356 degrees (175 C.) for 30 to 40 minutes.
  • Lasagne is cooked when pasta sheets are aldente.
  • The dish may need to be covered to prevent drying out.
This is a great basic lasagne -- my roommate and I created a variation by adding a layer to the assembly: We marinated a (10 or 12-ounce?) package of tofu in vegetarian boullion for an hour, then food-processed it with a pound of spinach. This made a wonderful ricotta-like filling to layer in the lasagne, and could be used for other filled pastas, such as stuffed shells or manicotti.

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