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Vegetable Lasagne

Lasagne Sheets ("Instant")
Tomato-based pasta sauce (bought or made)
White Sauce
Cheese - eg, Feta, Parmesan, Cheddar
Several Mediterranean vegetables, eg:
Zucchini or other squash
Eggplant (degorged)

I pre-cook the vegetables to be sure that the whole thing won't turn to mush if more liquid comes out of the veges than you expect. You can pan-fry, grill or bake them, but try to keep the slices intact to help the "layer" look of the finished dish.

You then alternate vegetables, sauce and lasagne sheets. I group together the veges with either of the sauces - eg, tomatoes, zucchini and eggplant with the tomato sauce, spinach, mushrooms and onion with the white sauce. Starting with a tomato layer, you cover with lasagne sheets, then add a white-sauce layer. You must finish with a thin sauce layer completely covering the lasagne sheets, as they need to absorb liquid from the sauces to soften in baking.

Top with grated cheese and breadcrumbs if desired and bake on the bottom shelf of a moderate oven for about half an hour (or much longer if you didn't pre-cook the veges). Stick a knife through to test that all layers of pasta are cooked.

Note: If you want to use feta, add it to the white-sauce layers as it doesn't melt very well and isn't good as a topping. If it's difficult for you to get hold of Mediterranean veges like the ones I've listed, you can use just about anything. Thinly sliced pumpkin, potato or sweet potato, grated carrot, cauliflower or broccoli florets - use your imagination and experiment!

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