Vegetable Lasagna

Recipe
Great for a quick lunch, dinner or evening nibbling; this lasagne is delicious, easy to make snack with vegetables.

Ingredients

• Squash - 125 gms, finely sliced
• Zucchini - 125 gms, slicedBrinjal - 2, small, sliced
• Spaghetti Sauce - 200 gms
• Olive Oil as required
• Salt as per taste
• Black Pepper Powder as per taste
• Parmesan Cheese - 3/4 cup, grated
• Lasagna Sheets - 3, cooked as per packet instructions

For the filling

• Tofu - 100 gms, drained
• Milk - 1 tblsp
• Lemon Juice - 1 tsp
• Sugar - 3/4 tsp
• Salt - 1/4 tsp
• Basil Leaves - few, sliced

Method

• Arrange the vegetables on a baking tray lined with parchment paper.
• Sprinkle salt and pepper. Drizzle with olive oil.
• Place them in a preheated oven at 350F/175C.
• Bake for 15 minutes or until tender.
• Remove and keep aside.
• Combine the filling ingredients in a blender.
• Blend until smooth and creamy.
• Spread a thin layer of the spaghetti sauce at the bottom of a baking dish.
• Place one lasagna sheet and spread a layer of the sauce on top.
• Arrange some of the vegetables on top, then cover with some of the filling and cheese.
• Add another sheet on top and continue in the same order - vegetables, flling and cheese.
• Finish with the lasagna sheet on top and spread some sauce on top.
• Sprinkle cheese and bake in a preheated oven at 175C/250F for 15 to 20 minutes or until the cheese has melted.
• Remove and serve.