Mediterranean Roasted Vegetable Lasagne
From DonSpain 8 years agoIngredients
- 4tbsp Extra Virgin Olive Oil shopping list
- 450g/1lb Courgettes - cut into diagonal slices and brushed with oil shopping list
- 1 Aubergine - cut into diagonal slices and brushed with oil shopping list
- 900g/2lb Italian Plum Tomatoes - sliced shopping list
- 2 cloves Garlic - chopped shopping list
- 2tbsp balsamic vinegar shopping list
- 15 basil leaves - shredded shopping list
- 2x125g/4oz Mozzarella cheese - sliced shopping list
- 120g/4oz Parmesan Reggianno cheese shopping list
- Salt and freshly ground black pepper shopping list
- Lasagne Sheets - ready cooked shopping list
- To Serve: Crusty bread and Simple Salad shopping list
How to make it
- Preheat the oven to 190C/375F/Gas 5;
- Lightly oil and heat a griddle pan, add the aubergine and courgette slices in batches
- and grill for several minutes each side until charred a bit;
- Remove and set aside;
- Lightly oil a large baking dish and lay a layer of about 1/3 of the tomatoes, slightly overlapping;
- Layer half of the courgette and aubergine slices;
- Sprinkle over half the garlic, 1tbsp balsamic vinegar, half the basil leaves and
- season with salt and pepper;
- Layer half the mozzarella slices on top and cover with lasagne sheets;
- Continue layering, ending with a layer of tomatoes on top;
- Sprinkle over with parmesan;
- Cover and bake for some 35 to 40 minutes or so, until everything basically cooked through;
- Remove the cover and bake another 5 minutes or so until top is golden brown;
- Serve.
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