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Lasagne with mediterranean vegetables (vegan)

Yield: 4 Servings

Ingredients:

• 400 g Can of tomatoes
• 1 Aubergine (Eggplant)
• 3 md Courgettes (Zucchini)
• 2 Bell peppers -- different colours
• 2 lg Onions finely chopped
• 3 cl Garlic finely chopped
• 2 ts Dried oregano
• 2 ts Dried basil
• 1 ts Chilli powder (optional) Salt & black pepper (lots)
• 200 g Oven-ready lasagne
• 125 ml Water

Instructions:

NOTE: 200g lasagne is about 10-12 pieces I think. CONVERSIONS: 200g = 7 oz : 125 ml = 5 fl oz = 1/4 British pint = 1/2 US cup : 1 cm = 1/2 inch ABBREVIATIONS: md = medium lg = large cl = clove ts - teaspoon Cut the aubergine into 1 cm dice. Halve the courgettes lengthways then slice into thick half-moons. Deseed the bell peppers and cut into 1 cm squares. Put the tomatoes in a large pan and crush with a potato masher. Add the vegetables herbs chilli powder and seasoning. Bring to the boil cover and simmer 40 minutes stirring occasionally. Layer the sauce and lasagne pieces in a casserole dish beginning and ending with a layer of vegetables. Pour over the water to moisten. Bake covered at 190 C (375 F Gas 5) for 45-50 minutes and serve with a green salad.

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