15 large Mamoth or kalamata olives deceeded and roughly chopped
Lasagna sheets qty depends on the tray I generally need 1 1/2 packs
Directions
Making the sauce
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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
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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
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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
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on top of the top layer of lasagna sheets cover with remaining lasagna sauce liquid
sprinkle grated Romano cheese to the top
Baking
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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
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