We sliced a leek, some miniature portobello mushrooms, chopped
red, green and yellow peppers and finely chopped a couple of cloves
of garlic. We rolled out and cut a few sheets of our own fresh
We sautéd the leeks with the garlic then added the mushrooms
then the peppers.
We let the vegetables cook down a bit before adding a tin of
chopped tomatoes and a good heaped teaspoon of dried oregano and
Meanwhile we cooked our pasta in boiling salted water for about
4 mins. We sliced a large aubergine and dusted the slices in seasoned
Once they were all coated we fried them for a about a minute
each side in a little oil until they we lightly golden.
We let them drain on some kitchen towel. W sliced up a ball of
mozzarella and started to assemble our lasagne. We layered aubergine
slices at the bottom and topped with some veg sauce mix.
Then some of the mozzarella and a couple of pasta sheets. We
then continued the layering process until all of our ingredients
were used. We sprinkled some parmesan cheese on top.
And grated some dark chocolate (70% cocoa) on top before baking
in the oven for 25-30 mins.