Country Vegetable Pasta Bake
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 2 Tbsps olive oil
- 1 small Eggplant (diced)
- 1 Zucchini (diced)
- 1 red pepper (sliced)
- 3.333 cups Tomatoes (diced)
- 2 cups canned Tomatoes
- dried herbes de Provence
- 1 Tbsp balsamic vinegar
- 1 tsp sugar
- 12 Lasagne noodle
- 1 cup Mozzarella (grated)
- 2 Tbsps Parmesan (grated)
- 2 Tbsps butter (chopped)
Preparation steps
1.
Fry the onion and garlic in hot oil. Add the aubergine, courgette and pepper and fry for a few minutes.
2.
Stir in the fresh tomatoes and the tinned tomatoes and simmer for another 10 minutes.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
4.
Season the sauce with salt, ground black pepper, 1 tbsp herbs, balsamic vinegar and sugar.
5.
Spread a little of the sauce on the bottom of a baking dish and cover with lasagne sheets. Place a quarter of the vegetable sauce on top and cover with another layer of lasagne. Continue layering the ingredients in this way. Finish with lasagne sheets and top with the mozzarella and the Parmesan.
6.
Season with herbs and place the butter on top. Bake for around 35 minutes until golden brown.
