Vegetarian Lasagna Recipe

Hey meatless lovers, this is one of the most tasty recipes I’ve come across in a while.
This recipe includes some of the most yummy green flavors around. This includes kale (packed with vitamin A), broccoli (packed with fiber and other essential vitamins) zucchini and so much more. You will love the different textures and burst of robust flavors experienced at every layer. The tomato sauce included in this recipe captures the traditional aspects of lasagna.

You will need:

• 2 tbsp oil
• 1 onion , sliced
• 1 garlic clove , sliced
• 1 aubergine , cut into chunks
• 1 red pepper
• 8 plum tomatoes , halved
• 350ml pasta
• 200g ready-cooked lasagne sheets
• 6 tbsp half-fat crème fraîche

Method:

1.Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.
2. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.

Source:http://www.vegetarian-world.com/vegetarian-lasagna-recipe/