No pasta- vegetable lasagne

No-pasta vegetable lasagne

s  (collegues recipe)

1 tbsp extra-virgin olive oil

s   1 onion, finely chopped

s   ½ green pepper, finely chopped

s   1 carrot, finely chopped

s   1 stick celery, finely chopped

s   2 oz mushrooms, sliced

s   pinch of mixed herbs

s   1 large can organic chopped tomatoes

s   4 oz brown lentils, washed and boiled until soft

s   dash of tamari sauce

s   1 large aubergine, thinly sliced

Preheat oven to 200C.  In a large, heavy-based saucepan or wok, stir-fry the chopped vegetables and mushrooms with the olive oil until soft.  Add the herbs and chopped tomatoes with their juice.  Stir in the cooked lentils and tamari sauce.  Allow to simmer until most of the juice has been absorbed.

Put a third of the mixture in a shallow oven-proof dish and cover with a layer of aubergine slices.  Cover with another third of the vegetable mixture and then aubergine slices.  Finish with the remaining vegetable mixture.  Cover the dish with foil and bake for 1 hour. Serve with salad.

 

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