VEGGIE LASAGNA

Ingredients

1 large onion, diced

3 small zucchinis, grated

1 capsicum, chopped

1 large eggplant, cubed

2 carrots, grated

1 small sweet potato, cubed

2 Tbspn tomato passata sauce

1 pkt lasagna sheets

Method

Preheat oven to 180 degrees, grease a large oven proof dish and set aside.

Heat oil in a large frying pan, add onions and stir until translucent, then add the remaining vegetables and cook for a few minutes. 

Add passata and turn down to low then cover and simmer for 2 hours.

Cover the base of the prepared dish with lasagna sheets.

Place 1/3 veggie mixture over the lasagna and top with 1/3 grated cheese.

Repeat this two more times ending with the cheese, then bake in the oven for 30 minutes until golden.

This recipe is on page 63 of our 50th Anniversary Cookbook. and was donated by our amazing Canteen Manager, Lauretta Raccosta. It is also one of the yummy items on our canteen menu.

The cookbook, full of recipes from either Mrs Robyn Moore (fab cooking teacher) or donated by our school community, can be purchased for only $20 via Qkr! or eftpos (No cash please). Books can be collected from the front office.