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  • 2 packages of Lasagna Sheets
  • 4 Zucchini chopped
  • 3 Aubergines chopped
  • 2 large Onions chopped
  • 3 Red Bell Peppers chopped
  • 5 fresh Tomatoes grated or 2 tablespoons of Tomato Paste.
  • 4 cups of Homemade Tomato Sauce or Ready made Tomato Sauce
  • 2 cups Feta Cheese cubed
  • 2 cups Parmesan Cheese
  • 2 cups Mushrooms diced
  • 2 tablespoons Sugar
  • 1 cup Olive Oil
  • 2 cups Water
  • Salt & Pepper


  • Wash, drain, & chop Aubergines,
  • continue same step for zucchini
  • Dice onions and set aside.
  • In a large sauce pan add 1/2 cup of olive oil on medium to low heat and add in the veggies. Sauté until tender. Toss in salt, pepper & sugar
  • Continue by adding in the fresh tomatoes & tomato paste. If your using ready made tomato sauce no need to go ahead with this step.
  • On the bottom of the baking pan add a couple of tablespoons of Tomato Sauce. Lay a few Lasagna sheets on top.
  • Add a layer of the veggie mix,
  • then add a layer of Feta and Parmesan Cheese.
  • Continue layering until Lasagna sheets and mix have finished.
  • The top layer should be tomato sauce and topped with Parmesan cheese. Pour the rest of the Olive Oil, and add the water into the baking pan not on top of the topping. Bake at 180 degrees for 1 hr and 30 minutes, but this all of course depends on your oven. 🙂