Vegetable Lasagne

Ingredients:

• 1/3 cup olive oil
• 1 large onion, chopped
• 2 cloves of garlic
• 1/4 pound of mushrooms, sliced
• 1 can Italian style tomatoes
• 1 can (8oz) tomatoe sauce
• 1/2 cup red wine
• 1 medium carrot grated
• 1/4 cup chopped parsley
• 2 tsp oregano leaves
• 1 tsp each dry basil and salt
• 1/4 tsp of pepper
• Packet of wholemeal lasagne
• Boiling salted water
• 2 cups recotta cheese
• 2 cups grated mozzarella cheese
• 1 1/2 cups grated parmesan cheese

Method:

Approx 8 servings

Heat oil in a wide frying pan over med heat. Add onion, garlic and mushrooms. Cook stirring frequently, for 15 mins. Add toms and their liquid (squash with a spoon), tom sauce, wine, carrot, parsley, oregano, basil, salt and pepper. Bring to the boil, then reduce heat and simmer, covered for 30 mins. Uncover and continue cooking until sauce is thick, set aside.

Cook lasagne in a large pot of boiling water. Drain, rinse with cold water and drain again.

Butter a 9 x 13 inch baking dish. Spread about 1/4 sauce in dish with 1/3 noodles on top. Dot with 1/3 ricotta, 1/3 mozarella, 1/4 parmesan. Repeat two more times. Spread remaining sauce on top and sprinkle with parmesan.

Bake uncovered at 180°C until hot and bubbly (40-50 mins).