Abigail Donnelly’s veggie lasagne Recipe

Abigail Donnelly’s veggie lasagne

1 box lasagne sheets

6 thinly sliced brinjal

1 jar Woolworths Four cheese pasta sauce

1 tsp smoked paprika

3 Tbs Woolworths sherry vinegar

150 g grated pecorino or parmesan cheese

1 jar Woolworths tomato and chilli pasta sauce

410 g Tinned tomatoes

30 ml olive oil

350 g baby marrows

1 tsp crushed garlic

Heat olive oil, add a can of Woolies diced tomatoes with chilli, a jar of the tomato & chilli stir-through pasta sauce and 1 teaspoon of crushed garlic, sherry vinegar and smoked paprika, and simmer for 3 minutes.
In batches, fry brinjal and baby marrow in 2 tablespoons olive oil until golden brown.
Cook lasagne sheets as per packaging instructions and drain.
In a baking dish, layer the sauce with fried brinjal, baby marrow and cooked lasagne sheets and top with cheese sauce.
Finish with a layer of baby marrow and brinjal, top with pecorino and bake at 180°C for 40 minutes.
Prepare Easy to bake sticky toffee pudding, prepare as per packaging instructions. Serve with cream and toffee sauce