From: Kate Pugh Subject: Roast Vegetable Lasagne Date: 2 Jan 1999 13:56:08 GMT --------------------------- * Roast Vegetable Lasagne * --------------------------- Enough cut-up vegetables to fill your lasagna pan (they will shrink) - eg mushrooms, peppers, aubergine, cauliflower, broccoli, courgettes Flavourings: olive oil, dried herbs, soy sauce, ground spices Some sheets of lasagne A big jar of pasta sauce (the Meridian (?) organic one from Sainbury's is *stunning* ) Simon's vegan cheese sauce (remind him to post this, please) Put the veg and flavourings in a deep dish and mix well. Cook at Gas 4 / 180C / 350F for about an hour until nice and soft and cooked, stirring well 2 or 3 times. Layer them in a lasagna pan; [veg, sauce, lasagne] repeated as necessary. Get Simon to make cheese sauce and pour it over the top. Bake, covered with foil or something, for 20 minutes. Uncover and bake until top is brown and pasta is soft. You can use the roast veg for other stuff, eg put in tomato pasta sauce; or in sandwiches with avocado or hummous; or just eat them on their own, or with couscous or something.