We have had a busy few weeks both with workshops and in the garden, in between the showers we have harvested the remainder of the fruit, vegetables, pumpkins and squashes. Not only have we been arranging flowers in pumpkins I’ve also been using up the tomatoes and courgettes in our workshop lunches. This week we had a gorgeous Vegan lasagna it went down a storm so thought i’d share the recipe .
1 Courgette - Sliced
Half a red pepper, Half a yellow Pepper, Half a green pepper (or any combination of your favourites)
1 Onion - chopped
6 large Mushrooms - Sliced
1 Aubergine - Sliced
1 tbsp Olive Oil
1 Knorr vegetable stock cube (Vegetarian & Vegan)
6 large tomatoes chopped
5 sheets of dried lasagna broken into strips (dried pasta tends to be vegan friendly avoid fresh pasta as this often contains eggs - always check the packet to be sure)
Sprinkle of dried herbs
Chop the onion and fry gently add the courgette, peppers, mushrooms and aubergine till they start to soften
Add the tomatoes and stock allow to simmer for 10 minutes
Add the strips of pasta and simmer for a further 5 minutes
Put the sauce and pasta into an oven proof dish and cook for a further 20 minutes at 180
You can sprinkle on vegan mozzarella at this point if you wanted to.
Serve with a crisp salad
This is one of my stock recipes, I just vary the type and amount of vegetables to suit the number of people coming for dinner.