Roasted Vegetable Lasagne
| Published: 9th March 2007 22:08 |
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
Pinch salt and freshly ground black pepper
250g low-fat mozzarella cheese, sliced
150g fresh lasagne sheets
100g freshly grated parmesan cheese
METHOD
Slice the courgettes and aubergine into 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'll have to do this in batches.
Preheat the oven to 190C / 375F / Gas 5
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 tbsp balsamic vinegar.
Scatter over half of the torn basil leaves and season with salt and pepper.
Layer half the mozzarella slices on top, then cover with half the lasagne sheets.
Continue layering with the rest of the ingredients, ending with a layer of tomatoes on top. Sprinkle over the parmesan cheese.
Cover with foil and bake for 35-40 minutes. Remove the foil and bake another five minutes until the top is golden brown.
Community Comment:
Add your comment:
You will need to sign in to post a comment to this article. if you do not have an AboutMyArea account, you can join now for free.
