Ingredients:
3 sheets Instant Lasagna (or your regular type)
1 cup Green Zucchini
1 cup Yellow Zucchini
1 cup Carrot
1 1/2 cup Onion
1 cup Button Mushroom
1 can Pomodoro
1 cup Red Wine (optional)
2 tablespoons Olive Oil
2 tablespoons Minced Garlic
Salt & Pepper to taste
Fresh Basil
Mozarella (as much as you like)
1. Sauté sliced mushrooms in 1 tablespoon of olive oil till browned.
2. Add diced zucchinis and garlic. Season with salt and pepper. Sauté for 5 minutes and set aside.
3. Add remaining oil and sauté diced onion and garlic for about 2 minutes till softens. Pour in wine now if using and cook till reduced, if not just add garlic and sauté till fragrant.
4. Mash up pomodoro and add to the pan. Simmer for 15 minutes and season with salt & pepper. Add water if it’s too dry. Set aside when it’s done.
5. Preheat oven to 190°C.
6. Layer into baking tin or casserole dish with tomato sauce, lasagna sheet, vegetables & mozzarella. Repeat three times and end with fresh basil on top.
7. Bake for 30 minutes or till top cheese layer is bubbly.
8. Let it cool for few minutes before serving.
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