Mediterranean Lasagne

by cottontailsandcupcakes

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Homemade aubergine, courgette and mushroom Lasagne. Soften onion, garlic, aubergine, courgette and grated carrot in a pot. Add herbs, s+p, passata,  blob of red pesto and vegetable stock then simmer down until reduced. Layer up the lasagne then add cheese sauce. Bake for 40 minutes at 180c.

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