About this recipe:This is one of my experiments. It turned out pretty good so sharing it. I got the idea after eating an awful veg.lasagne in a cafe. It had something resembling sweet sour sauce in it...mah..I guarantee mine is healthy and yummy! It's light as I dont use any bechamel sauce and is also ideal if u dont like or are allergic to tomatoes. I made it with a big marrow but u can use different vegetables in it. i suggest aubergines and courgettes.
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Method Prep:20min › Cook:40min › Ready in:1hr
Start by slicing the marrow or courgettes thickly, about 1cm, and either cook in a non stick pan with a little olive oil, until they are ligtly browned and tender, or grill them for a even lighter option.
Before laying the first pasta sheets, open the carton of mushroom soup and pour a little in the bottom of the baking tray, as this will aid the bottom layer's cooking. Alternate pasta sheets and vegetable slices and diced mozzarella. You should be able to do 4 layers, depending on what size tray you've been using; on the top lay a few remaining slices of courgette and abundant mozzarella.
Empty the mushroom soup in the sides of the tray, then cover tightly the tray with tin foil. Put in the oven at 220 degrees C (200' fan) for about 30min, then remove the tin foil and continue cooking for another 10 min (this process makes sure it is cooked throughout yet crispy on top)