Healthyish vegetarian lasagne!

Name: Healthyish vegetarian lasagne!
Yield: 2 servings
Cuisine: American
Ingredients: 12 tablespoons(approx) soup from canned tomatoes; 1 flat tablespoon tomato sauce; 1/2 capsicum; 2 tablespoons fresh chopped basil; 1 1/2 tsp dried oregano; 1/2 tsp all purpose seasoning; 1 tsp paprika; 1/2 teaspoon chilli flakes; to taste salt/pepper; 1 tablespoon olive oil; 1 garlic clove,minced; 1/2 teaspoon sugar; 3/4 cup ricotta cheese; 1/4 cup cheddar cheese; 2 zucchinis, sliced in flat rectangles; 1 small eggplant, sliced in flat rectangles

angelfood @cook_cheese628

Melbourne, Australia

No pasta!

angelfood @cook_cheese628

Melbourne, Australia

No pasta!

Saved

Ingredients

2 servings

12tablespoons(approx) soup from canned tomatoes
1flat tablespoon tomato sauce
1/2capsicum
2 tablespoonsfresh chopped basil
1 1/2 tspdried oregano
1/2 tspall purpose seasoning
1 tsppaprika
1/2 teaspoonchilli flakes
to tastesalt/pepper
1 tablespoonolive oil
1garlic clove,minced
1/2 teaspoonsugar
3/4 cupricotta cheese
1/4 cupcheddar cheese
2zucchinis, sliced in flat rectangles
1small eggplant, sliced in flat rectangles

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Steps

1

Roast the capsicum in the oven at 180C until some of the skin is blackened. Let it cool and then peel it.
2

Puree all ingredients besides the cheese, zucchinis and eggplant to make the sauce.
3

Cook the zuccini and eggplant and make sure it doesn't get too soggy. I cooked the veggies in a flat sandwich press with baking paper on both sides. It should only take 1 min in the sandwich press, cook it till the white is less bright Not till it is see- through.
4

Layer the zucchinis, eggplant, sauce, and cheeses in an oven safe dish.
5

Cook in the oven for approx 6 minutes until the cheese is melted.