- 2 tbsp Olive oil
- 1 Large onion, chopped
- 2 cloves Garlic, crushed
- 1 Carrot, chopped
- 1 Red bell pepper, chopped
- 1 Large aubergine (baingan), cut into
- half vertically and sliced into rounds
- 2 tbsp Olive oil for cooking aubergine
- 600 gm Pasta sauce
- 225 gm Lasagne sheets (6–8 sheets)
- 600 ml Bechamel sauce
- 1½ cups Cheddar cheese
- Salt and pepper to taste
Method:-
Pour oil in a bowl. Add garlic and onion. Microwave on HIGH for 4 minutes. Add carrot and red bell pepper with ¼ cup water. Microwave on HIGH for 4-5 minutes until soft. Add most of the pasta sauce. Stir. Season with salt and pepper. Preheat the crusty plate. GRILL aubergine slices with olive oil for 4 minutes, turning once. Of the remaining pasta sauce, spread a small amount on the base of a flat microwave-proof dish. Cover with a layer of aubergine, then a lasagne sheet and bechamel sauce. Repeat the layers. Finish with a layer of bechamel sauce. Sprinkle with the cheese. Microwave on Convection mode for 15 minutes until lasagne is piping hot and cooked.
