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Vegetable Open Lasagne

Open Lasagne

Vegetable Open Lasagne
Ingredients:
Butternut 300 g, cubed
Olive oil 3 T
Sea salt to taste
Brinjals 2, sliced
Large brown mushrooms 2, chopped into chunks
Baby fennel 4, halved
Fresh lasagne pasta sheets 12
Cherry tomatoes 1 cup
Mozzarella 1 cup grated
Gruyere 1 cup grated

For the tomato sauce:
Onion 1, finely chopped
Garlic 2 cloves, finely chopped
Olive oil 1 T
Tomato paste 1 T
Whole peeled tomatoes 1 x 400 g can
Fresh thyme 3 sprigs, chopped
Fresh rosemary 2 sprigs, chopped
Chicken stock 1 cup
Sea salt and freshly ground black pepper  to taste

Method:
Preheat the oven to 200 degrees. Arrange the butternut on a baking tray, drizzle with 1 T olive oil, season with sea salt and toss. Roast for 30 minutes or until cooked and caramelised.

Meanwhile, in a pan over a medium heat, fry the brinjal, mushrooms and baby fennel in the remaining olive oil until cooked and golden. Set aside.
Cook the pasta sheets in a saucepan of rapidly boiling water for 8 minutes, or until al dente. Drain. Lay one sheet of pasta on the bottoms of four
Shallow dishes, top with a layer of vegetables, spoon over the tomato sauce and scatter with the cherry tomatoes. Repeat until all the
Ingredients are finished, then sprinkle over the mozzarella and Gruyère and bake for 10 to15 minutes or until golden and bubbling.
Serve immediately.

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