Vegetable Lasagna

• 500 grams lasagne sheets, instant
• 2 cups cheese sauce
• 1 cup cheese grated
• 1 onions medium
• 2 teaspoons garlic crushed
• 1 apples Granny Smith
• 2 carrots medium
• 2 zucchini medium
• 1 cup celery
• 1 cup red capsicum
• 450 grams whole peeled tomatoes
• 3 tablespoons tomato paste
• 1 teaspoon oregano
• salt
• pepper

1. Dice onion, capsicum and celery.
2. Peel and grate carrot.
3. Grate zuchinni and apple.
4. Chop tomatoes, reserve juice.
5. Place all ingredients for vegetable sauce in a pan and bring to the boil. Simmer gently for 15 minutes, stirring regularly.
6. Butter a large baking dish, place alternate layers of pasta, vegetable sauce, cheese sauce and cheese. Repeat until all sauces have been used.
7. Finish top with a layer of pasta and sprinkle over extra finely grated cheese. Cover and cook in a moderately hot oven for 30 minutes or until cheese has melted and is golden brown and lasagna sheets are cooked.

cheese sauce, onions, garlic, apples, carrots, zucchini, celery, red capsicum, tomatoes, tomato paste, oregano, salt, pepper

Taken from www.yummly.com/recipe/Vegetable-Lasagna-1677326 (may not work)