Serves: 6–8
Prep time: 20 minutes
Cooking time: 45–55 minutes
Oven: 180°C
Baking dish: Approximately 30 × 20 cm, deep enough for 3 layers
Vegetable Filling
2 tbsp olive oil
1 large onion, finely chopped
1 green pepper, finely chopped
3 cloves garlic, minced
1 medium eggplant, diced into small cubes
250 g mushrooms, finely chopped
1 medium carrot, grated
1 small zucchini grated (optional)
1 tsp mixed herbs
½ tsp dried origanum
½ tsp paprika
Salt and black pepper, to taste
½ cup (125 ml) dry red wine or vegetable stock
700 g ready-made tomato pasta sauce
1 tbsp tomato paste (optional)
To Assemble
Approximately 250 g oven-ready lasagne sheets (the type that does not need soaking)
500–600 ml ready-made white sauce or cheese sauce
1½–2 cups grated mozzarella
½ cup grated cheddar (optional)
Heat 2 tbsp olive oil in a large, deep frying pan or sauté pan over medium-high heat.
Add the diced eggplant and cook for 5–7 minutes, stirring every minute or two, until the eggplant starts to soften and develop some golden-brown colour. Eggplant absorbs oil quickly. If the pan looks completely dry, add another small splash of olive oil rather than turning up the heat. Add the chopped onion and green pepper. Reduce the heat to medium and cook for 3–4 minutes, stirring occasionally, until the onion and pepper begin to soften. Add the mushrooms and garlic. Cook for another 4–5 minutes, stirring occasionally, until the mushrooms have softened and most of their liquid has cooked away. Add the grated carrot and zucchini, if using. Sprinkle over the mixed herbs, origanum, paprika, salt and black pepper. Stir well and cook for 1–2 minutes.
Pour in the 125 ml red wine and increase the heat slightly to medium-high. Allow it to bubble gently for 2–3 minutes, stirring occasionally. Add the ready-made tomato pasta sauce and tomato paste, if using. Stir everything together. Reduce the heat to low and allow the sauce to simmer gently, uncovered, for 8–10 minutes, stirring occasionally. The filling should be thick and saucy, but not watery. Remove from the heat.
Preheat your oven to 180°C. Lightly grease a 30 × 20 cm deep baking dish. Start with a thin layer of vegetable sauce on the bottom of the dish. This helps prevent the pasta from sticking. Arrange a layer of lasagne sheets over the sauce. Break or trim the sheets if necessary to fit your dish. Add a layer of vegetable filling, followed by a few spoonfuls of white or cheese sauce. Repeat the layers. Continue until all the filling and pasta sheets have been used. Finish with a generous layer of white/cheese sauce. Sprinkle the mozzarella evenly over the top and finish with the grated cheddar, if using.
Cover the baking dish loosely with aluminium foil, making sure the foil doesn’t press into the cheese. Bake at 180°C for 25 minutes.
Remove the foil and return the lasagne to the oven for another 10–15 minutes, or until the cheese is melted, bubbling and beautifully golden. If you want a more golden top, you can switch on the oven’s grill for the final 2–3 minutes, but watch it carefully so the cheese doesn’t burn.
Remove the lasagne from the oven and allow it to rest for 10 minutes before cutting. This gives the layers time to settle and makes the lasagne much easier to slice and serve. Serve warm with a fresh salad, garlic bread or your favourite vegetables.
