3 cups dried pasta
1 tablespoon olive oil
2 cans chopped tomatoes
1 cup cauliflower florets
1 clove garlic
1 sticky celery
herbs: rosemary, thyme, oregano, sage, parsley
1/2 cup broccoli florets
handful of french beans
1/2 small courgette/zucchini
Heat your oven to 220 Celsius.
Wash your vegetables and put your pasta on to boil.
Cut vegetables into small dices but keep the cauliflower and broccoli in chunks.
Add the oil to pan and saute the vegetables until softened.
Then, add in the chopped tomatoes and a little sugar and balsamic vinegar to sweeten the toms. Season to taste. Keep this mixture on the heat for about 20 minutes. If it gets to thick add a little hot water or vegetable stock to thin.
Once the pasta is cooked to your liking, drain and add to the vegetables. Stir well and add the chopped herbs. I use what I have in the garden – rosemary, oregano, thyme and sage. Add the parsley last.
Spoon your mixture into a lasagna dish or oblong ovenproof dish and pop it in the oven on 220 for about 10 minutes. Then turn the heat down to about 150 or 160 Celsius and bake for about 25-30 minutes. Just keep an eye on it to make sure it doesn't burn on top.
This should serve 3 to 4 people, or 1 very hungry person with a little bit leftover to freeze.
Source of recipe: Made this from the remains of the vegetable cupboard