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This recipe was uploaded by adoranter
In a sauce pan, shallow fry the chopped onions in olive oil.
Add the salt, sugar, 3/4 of the chopped tomatoes, the minced tomatoes, put the lid on and leave to simmer for about 10min until it's all well blended. Add the remaining tomatoes and simmer for another 10min. Taste for salt and pepper and leave it aside.
Slice the aubergine and courgette lengthwise, into 0,5cm slices.
Roughly slice the mushrooms and the sun-dried tomatoes and mix these last two.
Preheat the oven at 200° C.
In a rectangular baking dish, sprinkle some olive oil and star layering the lasagna, making sure that you firmly press down each layer to keep the lasagna tight.
For each layer follow the ingredients order bellow.
Cover the previous level completely by layering ingredients in this order: lasagna sheet, aubergine seasoned with salt, pepper and graan maasala, tomato sauce, sliced cheese, oilve oil
Press firmly between layers to keep the whole plate holding together.
Cover the previous level completely by layering ingredients in this order: lasagna sheet, courgette seasoned with salt and roughly chopped fresh coriander, tomato sauce, sliced cheese, oilve oil
Cover the previous level completely by layering ingredients in this order: lasagna sheet, mushrooms, sundried tomatoes, tomato sauce and olive oi.
Cover the baking dish with foil and put in the oven for 20min or until the lasagna is cooked.
Remove the foil, add the roughly chopped grana padano cheese and return it into the oven for another 10min.