Vegetarian lasagna

• 2 large courgettes
• 2 aubergines (eggplants in US)
• 2 onions
• 4 cloves garlic
• 1/2 red pepper
• 1/2 green pepper
• 400 gr. tin chopped tomatoes
• 1 heaped teaspoon honey (or sugar)
• 200 gr. cheddar cheese
• 200 gr. parmesan cheese
• 1 vegetable stock cube
• 1 small glass white wine
• 3 tbsp. olive oil

1. Wash all the fresh ingredients well.
2. With a sharp knife, carefully cut the courgettes into long thin strips like this and chop all the veg into small pieces (see third step photo for size)
3. Chop the garlic and saute in a large pan with the olive oil
4. Add all the chopped vegetables to the pan, stir well on a high heat for a few minutes
5. Lower the heat to minimum and cook for five more minutes, stirring all the time so that nothing sticks to the bottom of the pan
6. Add the tin of tomatoes, the white wine and turn up the heat.
7. When it starts to boil, turn down to moderate again and add the crumbled stock cube and the honey.
8. Stir well, cover and leave over a low heat for 10 minutes.
9. Put the oven on at 200 degrees .
10. Put a generous layer of the sauce into an oven dish.
11. Add a layer of grated cheese and a layer of courgette slices.
12. Repeat twice.
13. Sprinke the last cheese over the last layer of sauce and put in the oven for half an hour
14. Enjoy!

courgettes, aubergines, onions, garlic, red pepper, green pepper, tomatoes, honey, cheddar cheese, parmesan cheese, vegetable stock cube, glass white wine, olive oil

Taken from cookpad.com/us/recipes/277862-vegetarian-lasagna (may not work)