Roasted Vegetable Lasagne
recipe
Roasted Vegetable Lasagne
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A vegetarian alternative of the classic Italian dish
Ingredients
- 450g courgettes
- 1 aubergine
- 3-4 tbsp extra virgin olive oil
- 1 kg firm, ripe tomatoes, sliced
- 2 cloves garlic, chopped
- 2 tbsp balsamic vinegar
- 10-12 fresh basil leaves, torn
- salt and pepper
- 2 x 125g buffalo mozzarella cheese, sliced
- 150g fresh lasagne sheets
- 100g freshly grated Parmesan
Serves:
4
Preparation:
45
Cook Time:
45
Total Time:
90min
Directions
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- Slice the courgettes and aubergine into ?-cm/ ?-inch diagonal slices. Heat a ridged grill pan, brush the slices with olive oil and grill for several minutes each side until chargrilled, then remove. You will have to do this in batches.
- Preheat the oven to ?/F/gas mark Brush the inside of a large baking dish with a little oil. Place a layer of sliced tomatoes (about one third of the total) on the bottom, slightly overlapping. Next, layer with half of the courgette and aubergine slices. Sprinkle with half the chopped garlic and one tablespoon balsamic vinegar. Scatter over half of the torn basil leaves and season with salt and pepper.
- Layer half of the mozzarella slices on top, then cover with half the lasagne sheets.
Source: Terry Farris
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