Vege Lasagne

This recipe was gleaned from a lesson with Rev. Ray Gorman.

Ingredients:

Capsicum
Egg plant
Pumpkin or Potato
Napolitana sauce
Vegan cheese of your choice
Flour
Oil
Lasagne pasta
Salt
Pepper

Method:

Pre-cook Capsicum to remove skin. Pre-cook Eggplant to absorb some oil. Pumpkin and Potato may be added raw. Make a cheese sauce by cooking flour with oil and water until a thick sauce is formed then add plenty of cheese and cook further until smooth. Assemble layers of Napolitana sauce, Lasagne, cheese, Capsicum, Lasagne, Napolitana sauce, cheese, Egg plant, Lasagne, Napolitana sauce, Pumpkin, Lasagne, Napolitana sauce, cheese, Potato and then cover the spaces in the stack and top with cheese sauce. Salt and pepper to taste. Then bake at 180 for 35-40 minutes on the middle rack in the oven. Serve hot or cold. Enjoy.