Vegetable Lasagna


4 tbsCooking for Fun olive oil
1medium onion, chopped
3garlic cloves, finely chopped
1 tbsCooking for Fun dried thyme
2 tbschopped Italian basil
¼ tspsalt
1 pinchblack pepper
8tomato, peeled, seeded and diced
1eggplant, thinly sliced
2zucchini, thinly sliced
1yellow bell pepper, seeded
½carrot, thinly sliced
½Japanese pumpkin, peeled and thinly sliced
100 gMozzarella Cheese, grated


  1. Heat olive oil in a saucepan, saute onion until fragrance and translucent.
  2. Stir in garlic and cook until soft. Add diced tomato and thyme. Simmer until tomato sauce is thicken. Seasoning with salt and pepper. Set aside.
  3. Brush eggplant, zucchini, yellow bell pepper, carrot and pumpkin with olive oil. Seasoning with salt and pepper. Grill all the vegetable on hot griddle pan until cooked.
  4. In oven-proved baking dish, layer tomato sauce, grilled vegetable and cheese together and repeat the same step until reach the edge and finish with mozzarella cheese. Bake in the 200 ํC oven until the top is golden brown. Serve immediately.