Vegetarian Lasagna

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What you Need

  • 1kg Clara Olé Tomato Sauce
  • 1 pack Clara Ole Cheesy Pesto Pasta Sauce
  • 10 pcs regular Sized Eggplants, cut into 3 lengthwise
  • 10 pcs regular Size Zucchini, cut into 3 lengthwise
  • 1/3 cup all-purpose flour
  • 2 cup button mushrooms, chopped
  • 1/2 cup whole corn kernels
  • 1/2 cup green bell pepper, chopped
  • 1 cup tomatoes, chopped
  • 2 cups quick melt cheese, grated
  • 1 cup cheddar cheese, grated
  • 1/2 cup parmesan cheese, grated
  • 1 pack Clara Olé Bechamel Sauce

How to Cook

  1. Using a deep dish rectangular pan, arrange layers of eggplant and zucchini. 
  2. Dust with about 2 tablespoons flour on top.
  3. Mix the Clara Olé Tomato Sauce and Clara Olé Cheesy Pesto in a bowl.
  4. Spread around ¼ cup on the eggplant and zucchini slices
  5. Alternately sprinkle the corn kernels and chopped vegetables to form another layer.
  6. Spread 2 tablespoons of Clara Olé Béchamel Sauce and some of the grated cheeses.
  7. Repeat the procedure until all ingredients are used.
  8. Bake in the oven for 60 minutes at 200C.


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