Making a vegetable lasagna
Lasagna made entirely of vegetables, a splendid vegan dish, family size! Here we go...
The Recipe:
1/2 cup of olive oil
2 eggplants
1 onion
3 cloves of garlic
1/2 a green chilli pepper
2 tomatoes
4 red potatoes
2 zucchinis
1 flat tablespoon of salt
1 tea spoon of paprika
1 tea spoon of pepper
1 tea spoon of curry powder
1 red bell pepper (capsicum)
1/4 cup of fresh oregano
1/4 cup of flat leaf parsley
1/4 cup of lemon thyme
2 tabelspoon of cornflour
1 cup of water
Oil a 24 centimeter pan and set aside. Slice the eggplants, potatoes and zucchinies lengthwise into thin slices, oil them slightly and salt them and then grill them until lightly caramelized, cool and set aside. Sauté the onions and garlic with the olive oil. Add the dry spices, diced tomatoes - simmer for 5 minutes,
then add the green herbs and water, mix with the cornflour and simmer until the mixture thickens. Take a cake pan that you would usually use for a bundt cake, sprinkle some bread crumbs on in it prior to placing the vegetables. Arrange the grilled vegetables in an overlapping pattern using the following order: first the eggplant then potatoes then zucchini. Pour the sauce you've created over it and again sprinkle with break crumbs.
Place in an overn heated to 170 celcius for 45 minutes.
Let cool before turning it over onto a serving plate.
It is delicious either hot or cold.
