Vegetable Lasagna
Ingredients
| 4 tbs | Cooking for Fun olive oil |
| 1 | medium onion, chopped |
| 3 | garlic cloves, finely chopped |
| 1 tbs | Cooking for Fun dried thyme |
| 2 tbs | chopped Italian basil |
| ¼ tsp | salt |
| 1 pinch | black pepper |
| 8 | tomato, peeled, seeded and diced |
| 1 | eggplant, thinly sliced |
| 2 | zucchini, thinly sliced |
| 1 | yellow bell pepper, seeded |
| ½ | carrot, thinly sliced |
| ½ | Japanese pumpkin, peeled and thinly sliced |
| 100 g | Mozzarella Cheese, grated |
Method
- Heat olive oil in a saucepan, saute onion until fragrance and translucent.
- 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.
- 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.
- 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.
