Grilled Vegetable Lasgna

This lasagna is easy peasy and takes next to no time to make!  It slices well and holds its shape nicely on the plate.  The sauce is lovely and thick and is a good way to get some healthy spinach into a meal if you're not a big fan of it.

Ingredients

Red and yellow capsicum
Zucchini
Mushroom
Eggplant
Grated carrot, steamed a little

GF Lasgna sheets, I like San Remo and these can be par-boiled

Sauce

1 tin whole tomatoes or passata

1 packet frozen spinach, thawed

Salt & pepper

Paprika
2 cloves fresh Garlic

Thyme (fresh)

2 tsp tomato paste
1tsp Green peppercorns, tinned*

Method

Slice the vegetables long-ways (including the mushrooms, slice them across the top 3 times) and grill on a griddle plate with a light spray of oil.

Meanwhile combine the sauce ingredients in a saucepan over medium heat and reduce, squish the tomatoes a little with the back of a cheeky wooden spoon.

Layer in a loaf tin: sauce, then vegetables, then lasagna sheets (about 3 layers).  Spoon more sauce over the top and garnish with some of the sliced mushrooms.  Bake in a moderate oven for 20 minutes.

*Tinned Green Peppercorns are fantastic, such a useful thing to have in the cupboard! Great as a garnish. They are a little tricky to hunt down in the supermarket, keep an eye out for them.