PARMASIAN COURGETTES AUBERGINE BECHAMELLE
1/2 red pepper
1/2 orange pepper
1/2 red onion
1/2 punnet of mushrooms
2 garlic cloves
Mozarella ball, sliced
Dice the vegetables and roast in the oven with oil, s&p, basil and garlic for about 40 minutes (or until the edges have started to char). Once cooked, remove the basil and add the olives and capers.
Place lasagne sheet into the bottom of the dish, cover with bechamel sauce, vegetables and mozarella. Continue until you’ve run out of everything and end up with a layer of bechamel sauce.
Sprinkle parmasian and bazil leaves to garnish n serve after you Bake in the oven for 30 minutes.
serve with rice or pasta