Vegetarian Lasagna

Makes 8 portions. Can easily be made vegan by omitting the eggs & using only Vegan cheese

• 2tbsp Olive Oil
• 1 red onion – diced
• 6 cloves garlic – minced
• 1/4 tsp chilli flakes
• 2 zucchinis – diced
• 2 red peppers – diced
• 5 large white button mushrooms – diced
• 1 eggplant – diced
• 2 bay leaves
• 1/2 tsp each of thyme, oregano, salt & pepper
• 1 can tinned chopped tomatoes
• 1/4 cup each of fresh basil & parsley
• 2 eggs (optional if you want to keep this recipe vegan)
• 1/4 tsp nutmeg
• 2 cups cheddar cheese (lactose free or vegan)
• 3 cups mozzarella cheese (lactose free or vegan)
• 1 cups manchego sheeps cheese (or vegan)
• 15 brown rice lasagna sheets

• Over a medium heat cook the Onion, Garlic & Chilli flakes ( 6 mins)
• Add zucchini, red peppers, mushroom, eggplant, bay leaves, thyme, oregano, salt & pepper (10 mins)
• Stir in the tomatoes, bring to the boil and reduce to simmer, stirring occasionally (30 mins)
• Boil the pasta to within 2 mins of cooking time, drain and set aside in cold water.
• In a bowl beat the eggs with the nutmeg. Add all the cheese apart from 1 cup of the mozzarella.

• Arrange 1/3 of the lasagna sheets in the bottom of a 9″ x 13″ baking dish.
• Add 1/3 of the vegetable sauce
• Top with 1/3 of the remaining lasagna sheets
• Add 1/2 the cheese
• Add 1/3 of the vegetable sauce
• Top with the remaining 1/3 lasagna sheets
• Add the remaining 1/2 the cheese
• Add the remaining 1/3 of the vegetable sauce
• Sprinkle the remaining 1 cup of set aside mozzarella
• Cover with foil bake at 375F (190C)  – (20 mins)
• Uncover and bake – (25 mins)

• Total prep & cooking time – 1hr 45 mins