recipe: capsicum & Eggplant Lasagne

So, since we started this vegetarian phase we've realized we have to cook ahead in order to eat well all week and somehow lasagne has been a really easy option to have around...its easy, we can have 6 servings, plus its quite filling.

Serving 6: 5 fresh lasagne sheets, 2 eggplants thinly sliced lengthways, 4 red capsicums, 1 zuchinni thinly sliced lengthways, 1 brown onion chopped, 2 garlic cloves crushed, 1 tbsp olive oil, 1 bay leaf, 1 green capsicum diced, 2 x 400g cans diced tomatoes, 4 silver beet leaves sliced, 1/2 cup chopped parsley, pinch of dry thyme, salt and pepper

1. Pre-heat your oven to grill;
2. Place capsicums in a baking tray and grill turning every 6 minutes, until they are charred;
3. Place the eggplant and zuchinni slices in baking trays, brush with some oil and grill for about 5 minutes each side (or until slightly charred and soft);
4. Meanwhile heat the oil in a large sauce pan. Add onion, garlic and bay leaf and cook for about 5 minutes or until soft;
5. Add the green capsicum and cook for another 3/4 minutes. Add diced tomatoes, silver beet, plus 1/2 cup water and let simmer for about 10 minutes;
6. Add chopped parsley, thyme and season with salt and pepper;
7. When the capsicum is cold, peel them, remove seeds and halve them;
8. Brush a deep oven dish with some oil and place 1/4 of the tomato sauce on the bottom;
9. Top with 1 1/2 lasagne sheets and layer 1/2 of the roasted vegetables on top. Pour another 1/4 sauce and repeat the process. Finish with 2 lasagne sheets topped with the remaining sauce;
10. Bake in the oven covered with foil for half an hour (200C) and then another 10 minutes uncovered;
Serve with a green salad.