Ingredients: (serves 2)
whole grain lasagna sheets - for 3 layers
carrot - 1/2 cup (grated)
yellow squash - 1
bell pepper - 1 (any color)
zucchini - 1
mozzerella cheese - 1 cup (grated)
red chilli flakes (or 2 crushed red chillies) - 1/2 tsp
basil - 1 tsp
oregano - 1/2 tsp
oil - 1 tbsp
salt to taste
Pasta sauce - 1/2 pound (about 350 grams)
OR
For home-made sauce (the personal touch adds to the taste!)
tomatoes - 4
tomato puree/ketchup - 4 tbsp
salt - 1/2 tsp
oil - 1 tbsp
To make sauce:
Drop tomatoes in boiling water for a few minutes. Peel off the skin and chop into tiny pieces. Heat a tablespoon of oil. Add chopped tomatoes and remaining ingredients for the sauce, stir and boil until thick.
Add basil, oregano, salt and chilli flakes into the sauce, mix well and set aside.
To make lasagna:
Cook lasagna sheets per instructions, drain and set aside.
Heat oil, add chopped/grated vegetables and salt. Stir and fry for 5 minutes.
Grease a baking pan. Arrange a layer of lasagna sheets to cover the bottom. Spread half the vegetables on the lasagna sheets and one-third of the sauce. Sprinkle some cheese. Place another layer of lasagna sheets and spread the remaining vegetables. Add half the remaining sauce and sprinkle some cheese. Place a third layer of lasagna sheets, spread the remaining sauce and top it off with the remaining cheese. Wrap the top with foil and bake in preheated oven at 350 F for 15 minutes and serve fresh.
