Vegetarian Pasta Pie
85 / 100
1 hr 20 min.
- ⅜ cup olive oil
- 2 onions (roughly chopped)
- 2 large, green peppers (, de-seeded and diced)
- 2 red peppers (de-seeded and diced)
- 1 Eggplant (diced)
- 4 Plum tomato (de-seeded and roughly diced)
- 1.333 cups fresh Broad bean (shelled)
- 2 cups Parmesan (grated)
- 14 ozs Lasagne noodle
- 0.333 cup Mozzarella (grated)
Heat the olive oil in batches in a large frying pan set over a moderate heat and sauté the onion and peppers together, stirring and tossing occasionally, for a few minutes. Transfer to a large mixing bowl.
Add more olive oil and sauté the aubergine for 1-2 minutes, then add the tomatoes and continue cooking for a minute. Transfer to the peppers and onion in the mixing bowl. Add half of the broad beans, some seasoning and half of the grated Parmesan, mixing well with a spoon.
Bring a large saucepan of salted water to the boil and blanche the lasagne sheets for 1 minute.
Drain and pat dry using kitchen paper.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
Grease the inside of a baking dish with any left over olive oil then arrange a thin layer of lasagne sheets across the base. Spoon some of the vegetable mixture on top then cover with lasagne sheets. Continue in the fashion using up the ingredients making the top a layer of lasagne sheets. Sprinkle the rest of the Parmesan and the grated mozzarella on top.
Cover the dish with a sheet of aluminium foil and bake for 30-40 minutes, removing the foil for the last 5 minutes, until golden brown and bubbling on top. Remove from the oven and allow to stand for 5 minutes before serving.