1 large tin of crushed tomatoes
3 tablespoons of tomato paste
2-3 cloves of garlic
1 teaspoon oregano
1 teaspoon basil
1 teaspoon mixed herbs
1 large eggpant
vegetables of your choice eg: brocolli, zuchini, squash, mushrooms
Place tomatoes, tomato paste, garlic and herbs in a saucepan. Simmer for 30-40 minutes.
Slice eggplant into round slices. Place on board and sprinkle with salt. Leave for 20 minutes. Rinse salt off and pat dry. Cook until tender.
Chop veggies, and cook until tender. Add herbs and garlic according to taste.
Set aside a few tablespoons of tomato sauce. Mix tomato sauce and veggies in a bowl.
The lasagne is now ready to be assembled.
Place layers of lasagne sheets and tomato/veggie mixture in an oblong dish. Begin with mixture, then a layer of pasta sheets. Top with the slices of eggplant, and the remaining tomato sauce.
Bake about 180 degrees celcius for 30-40mins. Lasagne is cooked when pasta sheets are aldente.
The dish may need to be covered to prevent drying out.