Roasted vegetable lasagne

By WHITERYANO

This is a hearty, vegetable lasagne, but even meat-eaters will adore this lasagne recipe. Serve the lasagne with green salad and light mustard dressing and French baguette bread.

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Chicken and Mushroom Lasagne

Quorn Lasagne Cups

Ingredients

50g/16 oz 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, chopped
Pinch salt and freshly ground black pepper
2x125g/4½ oz low-fat mozzarella cheese, sliced
150g/5¼ oz fresh lasagne sheets
100g/3½ oz freshly grated parmesan, or similar vegetarian hard cheese

Details

servings 6
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

Roughly slice the courgettes and aubergine and coat in a little olive oil. Meanwhile heat a ridged pan, and grill until each side until chargrilled, then remove. You'll have to grill the veg in batches so they are evenly spread on the pan.

Step 2

Preheat the oven to 190°C, Gas 5. Grease a large baking dish with oil. Place a layer of 1/3 of the tomatoes, sliced, on the bottom, slightly overlapping.

Step 3

Add a layer with half of the courgette and aubergine slices. Sprinkle with half the chopped garlic and one tbsp of balsamic vinegar.

Step 4

Sprinkle over half of the chopped basil leaves and season with salt and pepper.

Step 5

Add a layer of mozzarella slices on top (about half), then cover with half the lasagne sheets.

Step 6

Repeat with the rest of the ingredients, ending with a layer of tomatoes on top. Sprinkle over with parmesan.

Step 7

Bake for 35-40 minutes with a sheet of tin foil on top. Remove the foil and bake another five minutes until the parmesan has browned. Place under the grill for 2 minutes for a crispy golden top.