MY BREAD AND VEGETABLE LASAGNE.

Ingredients.....1 x 400gm can of condensed tomato soup, 2 x medium zucchini, 6 medium tomatoes, 2 cups of frozen mixed vegies, 1 cup of chopped onions, 8 slices of bread, 300 ml of Apera/ medium sweet sherry, 2 tbs of minced garlic, 1 dsp of minced ginger, cracked black pepper to taste, Italian herb mix, fennel seeds and chopped fresh / dried basil, grated cheese to scatter over top. Preheat your oven to 180 deg C. Lightly grease an ovenproof dish. Tear the bread slices into chunks. Use half of the torn bread to line the base of your dish. Slice 3 of the tomatoes and place over the bread chunks and then top with slices of one of the zucchinis. Sprinkle a scatter of fennel seeds and Italian herbs over. Top with a mix of the frozen mixed vegies, chopped onions and a layer of zucchini slices. Place the remainder of the bread slices over top. Finish off with slices of the remaining 3 tomatoes and a sprinkle of fresh / dried basil. In a separate bowl mix together the condensed soup, Apera sherry , the minced ginger and garlic. Pour the tomato soup mixture over the bread lasagne. Scatter over a layer of grated cheese and cracked black pepper to taste. Bake in the preheated oven for 50 minutes and enjoy the warm, welcoming aromas fill your house.