Salo - New Zealand
This is a real 'store cupboard' recipe - you could use whatever
vegetables are available in your house, hence ...
...see below for possible ingredients:
Use assorted vegetables: red, green, yellow peppers, zucchinis,
broccoli, aubergine, mushrooms, carrots, etc etc, onions chopped
roughly plus about three or four cloves of crushed garlic, and place
on an oven tray, drizzled with a bit of olive oil, season with salt
and black pepper. Roast for 30 minutes, turning veggies over every
now and again so that they're not too soft, but have a nice biting
Mix two plain tins of tomatoes with a tube of good tomato puree
(I use Mutti), simmer for 20 minutes.
Mix tinned tomato/puree with the roast veges, and check for seasonings.
Add 1/2 cup of fresh chopped basil, oregano and a glass of red wine.
Get a tin of good gourmet pumpkin soup, mix with enough water to
make a thickish paste and warm up in a pot until ready to use.
Layer onto a lasagne dish a third of the veggie mix, then lasagne
sheets, and a thinnish third of the pumpkin soup (usually has a
bit of milk/cream/butter in them, haven't been able to find a vegan
commercial version yet). Add another layer and the last one, finishing
off with a 1/2 to 1 cup of pumpkin seeds sprinkled on top (so that
you can just see the pumpkin sauce underneath).
Closing comments: Enjoy with green salad and more red wine!