Pepper and zucchini lasagna

I love that there are so many different versions of lasagna. I often cook a traditional lasagna and substitute the minced meat for minced soy protein, it is a real comfort food. Sometimes though I want something much lighter and this recipe is just that. It is not at all stodgy and celebrates fresh vegetables.

I don’t know why some people are afraid of making home-made lasagna, it is really easy to make and I had the whole thing assembled from scratch in 20 minutes or less (and you can save time by using a store bought tomato pasta sauce rather than make your own if your prefer). Give it a try.

Bubbling lasagna fresh from the oven

Ingredients and method (serves 4)

Lasagna pasta sheets

1 medium zucchini sliced lengthways into thin slices (I use a palm peeler to do this quickly)

1 bell pepper sliced lengthways into thin slices

1 onion thinly sliced and stir-fried until lightly browned

Some grated cheese (cheddar or parmesan) to sprinkle on the top

Delicious veggies

Thin slices of zucchini

Thin slices of bell pepper

Onion being stir-fried in the pan

Vegetables prepared and ready for assembly

Tomato sauce 

(you could use a store bought jar of pasta sauce for speed)

1 tin of chopped tomatoes

1 tbsp of olive oil

½ onion finely diced

1-2 cloves of garlic minced

Seasoning

1tsp dried thyme

1tsp dried oregano

A few leaves of fresh basil

Method

Heat the oil in a saucepan and cook the onion until translucent. Add the garlic and cook for one minute more before adding the tomatoes. Add the herbs and stir continuously until simmering. Allow to simmer for 10 minutes on a low-medium heat, stirring occasionally. Set aside.

Easy tomato sauce

Cheese sauce

3 tbsp butter

3 tbsp flour (sifted)

3 cups of milk

Seasoning

180-200g of grated cheese (mature cheddar is good)

Melt the butter in a saucepan and stir in the flour until combined. Keep stirring on the heat for one more minute and then add the milk. Keep stirring on a low heat until the milk has thickened and you have a smooth white sauce. Season. Remove from the heat and add the grated cheese. Stir until the cheese has melted. Return to the heat for one more minute, stirring continuously, then remove from heat and set aside.

How to assemble the lasagna

I use a square pyrex dish that is slightly larger than 2 sheets of lasagna lying side-by-side. Lightly oil the dish. Pre-heat the oven to 180.

Put a thin layer of the tomato sauce on the base followed by a layer of lasagna. On top of this put another thin coating of tomato sauce followed by a layer of peppers, cooked onion and a layer of zucchini slices then cheese sauce. Repeat with lasagna, tomato sauce, vegetables then cheese sauce. Keep going until you have used up all your tomato sauce and veggies, making sure you finish with a layer of cheese sauce. Normally I have enough to do about 3-4 layers. 

A layer of peppers and onions on top of tomato sauce

A layer of zucchini

Sprinkle a generous helping of cheddar or parmesan on the top of the cheese sauce and season. This will form a golden topping in the oven. Place in the oven for 30-35 minutes. You should see all the layers bubbling when you remove it from the oven.

I serve this with a nice salad. Arugula, romaine and radicchio with some cherry tomatoes and celery works well. A simple squeeze of lime and some cracked black pepper is enough to dress the salad and contrasts well with the creaminess of the lasagna. Garlic bread is a favorite accompaniment too with lasagna in my house!

Cheese sauce spread over the zucchini layer

The top of the lasagna, seasoned and sprinkled with parmesan

Straight out of the oven, golden and delicious!

Served with a lovely salad you'll be going back for seconds!

Enjoy your light, tasty, nutritious lasagna!