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Tasty and quick to make, this open lasagna is full of flavor and can be made using almost any vegetables that you have left over. Try it and see.

Serves:  2
Preparation Time:  15 minutes
Cook Time: 25 minutes

INGREDIENTS:

6 lasagna sheets, either fresh or soaked in water if dried
1 small red onion, thinly sliced
8 button mushrooms
1 courgette, sliced into rounds
6 green olives
1 large beef tomato, sliced
½ red pepper, sliced
4 tbsp passata
2 garlic cloves, skinned and finely chopped
2 tsp freshly chopped oregano
Freshly ground salt and pepper

To serve:
1 tablespoon Parmesan shavings
A drizzle of olive oil

METHOD:

Heat oven to 200°C/400°F/Gas mark 6.

Grease a small oven proof dish or small loaf tin.

Mix the onion, mushrooms, courgette, olives, tomato, pepper, passata, garlic, oregano and some freshly ground salt and pepper together.

Place 2 lasagna sheets at the bottom of the greased ovenproof dish to cover the base and spread a third of the vegetable mix over the top. Put another 2 sheets of lasagna on top and put another third of the vegetable mix on top, followed by the remaining 2 lasagna sheets, and finish with a layer of the remaining vegetable mix.

Cook for 25-30 minutes until piping hot.

 Divide into 2 and serve with the Parmesan shavings and a drizzle of olive oil.