Vegetable Lasagna

500 g lasagna noodles
400 g fresh sliced mushrooms
1 orange capsicum, deseeded & chopped
2 onions, chopped
3 garlic cloves, minced
2 tbsp rice bran oil
1 tbsp SIDS HOT WORCESTER SAUCE
1.5 kg pasta sauce
1 tsp dried basil
450 g ricotta cheese
4 cups mozzarella cheese, shredded
2 eggs
40 g Parmesan cheese, grated

Cook lasagna noodles in a large pot for 10 minutes or as per packet. Rince in cold water and drain.
In a large pan, stirfry mushrooms, capsicum, onion and garlic. Stir in pasta sauce and basil then bring to the boil and simmer for 15 minutes.
Mix together ricotta, 2 cups mozzarella and eggs.
Preheat oven to 175oC. Spread 1 cup of tomato sauce into the bottom of a greased 35x 20 cm baking dish. Layer ½ each noodles, ricotta mix, SIDS HOT WORCESTER SAUCE and Parmesan cheese. Repeat layering and top with remaining 2 cups of mozzarella.
Bake uncovered for 40 minutes. Let stand 15 minutes before serving.
History: Lasagne originated in Italy, traditionally ascribed to the city of Naples, where the first modern recipe was created and published in Liber de Coquina (the book of cookery) and became a traditional dish. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavoured with wine, garlic, onion and oregano. In all cases the lasagne are oven-baked. Traditionally, pasta dough prepared in Southern Italy used semolina and water and in the northern regions, where semolina was not available, flour and eggs. Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina (from durum wheat).