Ingredients

• 80 - lasagne pasta sheets
• 5 kg - olive oil
• 3 - zucchinis
• 6 kg - onions, chopped
• 1 kg - eggplants
• 200 g - garlic, chopped
• 5 kg - tomatoes
• 2 cups - oregano, chopped
• 150 g - mozzarella cheese
• 2 cups - chopped green bell peppers
• 1 cup - chopped parsley
• 1 cup - chopped red bell pepper
• 4 cups - tomato paste
• 8 cups - white sauce

How to Make Vegetable Lasagne (For a buffet)

• Clean and cut the eggplants and zucchini into 1.5 cm cubes.
• Cut the tomatoes to the same size.
• Cut the cleaned red and green bell peppers into the same size as well.
• Saute the chopped onions and garlic in olive oil.
• Add the pre-cut zucchinis, eggplants and the green and red bell peppers.
• Saute for about 10-15 mins.
• Add the tomato paste. Saute. Add in the fresh diced tomatoes and the fine chopped oregano.
• Simmer this stuffing for a few minutes.
• Season to taste with salt and pepper.
• After the cooking process allow the stuffing to cool down.
• Grease enough food pans to hold the lasagne. Place a little bit of white sauce on the bottom of the pan.
• Add the first layer of pasta, and add a 1cm thick layer of stuffing. Repeat these 3 steps until you have about 3 to 4 layers.
• The top layer must be a pasta again. Cover the pasta top layer with grated mozzarella cheese.
• Bake the lasagne in an oven for 30 mins at 150 degrees C.