Vegetable Lasagna


After Pesach, I guess that most of us craved for food that contains chametz. I am no exception to the rule and so baked vegetarian lasagna for the Friday evening meal.

olive oil
1 red onion, sliced
1 or 2 cloves garlic, crushed
1 red pepper
1 yellow pepper
1 zucchini, thinly sliced
1 eggplant, peeled and cubed
1 small tin of plain tomato sauce
salt and pepper to taste
pre-cooked lasagna
mozzarella cheese
one beaten egg (optional)

Gently sauté the onion in olive oil. Add the garlic, making sure it does not burn. Add the sliced peppers, cover and simmer for 10-15 minutes or until they are soft. Add the eggplant and zucchini. After about 15 minutes or when the vegetables are tender, add the tomato sauce and cook for another 10 minutes. Season to taste.

Take a baking tray, oil it and pour a little sauce at the bottom. Lay out lasagna strips to cover the entire bottom of the baking pan. Spread some vegetable mixture. Cover the vegetable layer with thin slices of mozzarella cheese. Repeat this layering at least once. Finish with lasagna strips and vegetable mixture. I like to add a beaten egg. Bake at 350º for 30-35 minutes.