- 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.
- 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.