This veggie lasagne was an experiment that turned out quite well. I don’t like aubergines, so tend to stay away from veggie lasagnes when we go out, as they always seem to be aubergines, and peppers layered with tomato sauce, pasta and cheese sauce, quite heavy and stodgy.
However one hot Sunday evening in the middle of summer, I was debating as to whether I could make a lasagne more summery, so less heavy with vegetables that I think are a little more summery. I sold the idea to Mr Gujjus, on the basis that it may not be that great, and was pretty amazed when we tasted it. There aren’t really any measurements for this, it is very much a add however much you think dish, it also depends on the size of your dish (I use a 30cm pyrex oval oven dish). You could serve this with bread if you like, but I normally don’t.
Ingredients
- Lasagne sheets (you can also use wholemeal lasagne sheets if you like)
- Jar of roasted red peppers (460g) or you could make your own
- One large courgette
- For the tomato sauce
- Half a can of chopped tomatoes
- 1 tsp salt
- 2 tsp chilli powder
- 1tsp black pepper
- 1tsp dried oregano
- Basil leaves
- 1tbsp tomato ketchup
- For the creme fraiche topping
- 300ml creme fraiche
- 100g cheddar cheese
- 1tsp black pepper
- 1tsp dried oregano
Method
- Make the tomato sauce by adding chopped tomatoes, salt, chilli powder, black pepper, oregano and tomato ketchup to a pan and simmering for around 5 to 10 mins.
- While the sauce is simmering, drain the peppers from the jar, and slice the courgette into thin strips length ways, including the skin(I like to use a peeler, as this makes it really thin, and it is much easier than using a knife).
- Prepare the creme fraiche topping by grating the cheddar cheese and adding it to the creme fraiche. Stir through creme fraiche and cheese mixture with the black pepper and oregano.
- When the tomato sauce looks ready, stir through the sliced basil leaves.
- Start layering the lasagne- put a thin layer of the tomato sauce on the bottom, then one layer of lasagne sheets. Add another layer of tomato sauce, a layer of courgettes and a layer of tomato sauce and then a layer of peppers. Layer with the lasagne sheets and then rest of the layers as above until you have run out of tomato sauce, courgettes and peppers.
- Top with the creme fraiche, and then top with some grated cheese.
- Bake at 200c/400F/Gas 6 for around 30 mins to 40 mins, until the cheese has melted, the topping is brown and the pasta is cooked. Serve and enjoy!