Vegetable lasagna

Ingredients Chopped onions: 100gm Chopped garlic: 30gm Virgin olive oil(a generous amount) Diced carrots: 100gm Diced celery root: 100gm Diced pumpkins: 100gm Diced brown mushrooms: 100gm Diced tomatoes: 100gm Tomato paste: properly roasted Tomato sauce: 150ml (season with fresh rosemary, thyme, salt and pepper and slowly simmer for 15 minutes) Add afterwards Cubes of zucchini: 50gm Egg plant: 50gm Small roses of cauliflower: 50gm Small roses of broccoli: 50gm Leek cubes: 50gm Small cubes fennel: 50gm All things must be very dry, without any trace of water or oil. (Use any other seasonal/available vegetables as well to add or to exchange in this section) Mix all the above Make a cream cheese sauce with one egg, seasoned with lemon juice, lemon skin, garlic and basil. Method Slightly brush olive oil on a baking dish. Layer with uncooked pasta sheets followed by thick layers of vegetable stew and thin layers of cream cheese sauce. Top with thin layer of cream cheese sauce and grated parmesan cheese. Cover dish with aluminium foil. Bake for 50 minutes at 160 degree C. Bake at 180 degrees C for the last five minutes. Take off aluminium foil and serve. The Hindu March 3 2009