Title: Lasagne with mediterranean vegetables (vegan)
 Categories: Pasta, Lasagne, Main dish
      Yield: 4 Servings
 
    400 g  Can of tomatoes
      1    Aubergine (Eggplant)
      3 md Courgettes (Zucchini)
      2    Bell peppers
           -- different colours
      2 lg Onions, finely chopped
      3 cl Garlic, finely chopped
      2 ts Dried oregano
      2 ts Dried basil
      1 ts Chilli powder (optional)
           Salt & black pepper (lots)
    200 g  Oven-ready lasagne
    125 ml Water
 
  NOTE: 200g lasagne is about 10-12 pieces I think.
  
  CONVERSIONS: 200g = 7 oz
  :            125 ml = 5 fl oz = 1/4 British pint = 1/2 US cup
  :            1 cm = 1/2 inch
  
  ABBREVIATIONS: md = medium
                 lg = large
                 cl = clove
                 ts - teaspoon
  
  Cut the aubergine into 1 cm dice. Halve the courgettes lengthways then
  slice into thick half-moons. Deseed the bell peppers and cut into 1 cm
  squares.
  
  Put the tomatoes in a large pan and crush with a potato masher. Add
  the vegetables, herbs, chilli powder and seasoning. Bring to the
  boil, cover and simmer 40 minutes, stirring occasionally. Layer the
  sauce and lasagne pieces in a casserole dish, beginning and ending
  with a layer of vegetables. Pour over the water to moisten. Bake,
  covered, at 190 C (375 F, Gas 5) for 45-50 minutes and serve with a
  green salad.