1. Capsicum Sauce
  2. Heat oil over low-medium heat in a large saucepan
  3. Add onion and garlic and cook, stirring, for 5 minutes.
  4. Add capsicums and cook gently for 5 minutes.
  5. Add tomatoes and tomato paste and cook for 3 minutes.
  6. Season with salt and pepper Ricotta
  7. Mix ricotta, eggs and basil. Season with salt and pepper Assembly
  8. Pour 1/2 cup of the capsicum sauce into a lightly greased baking dish.
  9. Alternate layers of lasagna, capsicum sauce and ricotta, ending with the ricotta layer (allow for 4 layers)
  10. Sprinkle with parmesan cheese
  11. Bake in oven for 45 minutes or until cooked through (test if cooked by pricking with a fork). Let stand for 5 minutes before serving. Hint: For perfect lasagna, make sure that the lasagna sheets are completely covered with the capsicum sauce and ricotta. Important to retain a high level of moisture.

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