Vegetarian Lasagna

Making the sauce ---------------------- fry the onion, chilli and garlic in the olive oil for 30sec add the oregano and basil and continue to fry until the onion is translucent add the mushroom and fry for 2mins add capsicum and continue to fry stirring occasionally add the carrot once the capsicum has started to soften or if the vegetables start to stick and stir for 30sec add the tomatoes and water and stir through add the Kalamata olives add salt and pepper to taste continue to simmer on a gentle heat stirring occasionally for 10 minutes until you see the tomatoes are cooking, you should see the bubbles and be able to taste it is done set aside for lasagna construction Preparing the other ingredients ---------------------------------------- wash and cut the silver-beet into small pieces steam the silver-beet until cooked drain and set aside for lasagna construction Preheat oven to 180C? Assemble lasagna ---------------------- in the bottom of a large lasagna dish put 2tblsp of olive oil and 2 tbsp of lasagna sauce (try and just get the liquid) place a layer of lasagna sheets in the bottom 1. put a thin layer of lasagna sauce (retain about 4 tablespoons of sauce liquid for the top) 2. put a layer of silver-beet 3. sprinkle feta 4. put a layer of zucchini rounds 5. put down a layer of lasagna sheets repeat steps 1-5 until you reach the top of the tray or run out of ingredients Lasagna top -------------- on top of the top layer of lasagna sheets cover with remaining lasagna sauce liquid sprinkle grated Romano cheese to the top Baking --------- cover lasagna dish either with a lid or foil bake for 35mins at 180C / 355F (170C/340F fan forced) remove lid/foil from lasagna dish bake for final 10mins to allow the top to become crunchy and then serve