Instructions: Dice onion, capsicum and celery.

Peel and grate carrot.

Grate zuchinni and apple.

Chop tomatoes, reserve juice.

Place all ingredients for vegetable sauce in a pan and bring to the boil. Simmer gently for 15 minutes, stirring regularly.

Butter a large baking dish, place alternate layers of pasta, vegetable sauce, cheese sauce and cheese. Repeat until all sauces have been used.

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.

You can also use pita bread in place of the pasta for an interesting variation. Just trim to size and prepare as per recipe.

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