Vegetarian Lasagna

Exotic Vegetable and Tofu Lasagna

Serves -2 

Ingredients

Vegetables - 2 cups (Bell peppers, broccoli, black olives, zucchini)  
Lasagna sheets - 6 small sheets  (Whole wheat recipe)
Olive oil - 1 1/2 tbsp
Tomatoes - 2
Onion - 2 (small - finely chopped)
Tomato puree - 100ml
Basil - Fist full
Garlic - 2-3 cloves
Cheddar cheese - 1/3 cup, grated ( Parmesan/ Ricotta would add more flavour)
Mozzarella cheese - 3/4 cup, grated
Tofu - 100 g, diced
Salt to taste
Mixed herbs seasoning - 1 1/2 tsp

The sauce

Preparation

1. Preheat the oven at 350F/180C 
2. In a pan with 1 tbsp of olive oil , toss all your vegetables and tofu with about 1/2 tsp of salt on medium flame for a couple of minutes until half done and keep aside
3. In a blender add garlic cloves, chopped tomatoes and salt and blend for just about 30 seconds to leave you with a little puree and a few chunks of tomato
4. In a separate pan, take 1/2 tbsp of olive oil and saute the onions to this add your blended mixture and cook. Once done add to this the mixed herbs and some salt (You could add your sauce to your vegetables or make separate layers)
5. In boiling water, cook your lasagna sheets. Fresh sheets cook in less than 4 minutes in boiling water
6. In your chosen pan, pour spoonful of your sauce and spread
7. On the sauce, layer your sheet, sprinkle cheddar cheese, vegetables and then your sauce. Repeat this with as many layers you want. End with a layer of the sheet and cover it with the sauce and a mix of the cheddar and mozzarella
8. Cover with an aluminium foil (well oiled, to avoid the cheese sticking) and bake for 30 minutes or until the cheese has melted. You can take off the aluminium sheet for the last 10 minutes to help the cheese brown. Once done let it stand for 10-15 minutes and then cut into pieces and serve