Vegetable Lasagne

Vegetable Lasagna

Serves: 6 people

Prep: 10 mins

Cook: 45 mins

Total: 55 mins

Ingredients

NAPOLI SAUCE

- 50 ml (13/4 fl oz) olive oil

- 1/2 brown onion, roughly chopped

- 1/2 carrot, roughly chopped

- 1 kg (2 lb 3 oz) whole peeled tomatoes handful basil leaves

- 1 teaspoon salt

- 1 teaspoon sugar

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VEGETABLE RAGU

-2 eggplants, diced

-3 brown onions, finely diced

-3 red capsicums, deseeded and diced

-4 zucchini, diced

-1 teaspoon dried oregano

-black pepper, to taste

-2 eggs, beaten

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TO ASSEMBLE

-4 fresh lasagne sheets

-250g Giorgio's Mozzarella, grated

-2 x Giorgio's Burrata (optional)

Instructions

Step 1

Preheat the oven to 200 ̊C (390 ̊F).

Step 2

Napoli Sauce: Gently heat olive oil in a pot. Add onion and cook until soft and translucent. Add can tomatoes, 50mL water, salt, and half of basil leaves. Bring to a simmer and cook uncovered for 20 mins. Set aside until needed.

Step 3

In a frying pan over a medium heat, fry the eggplant in a little olive oil for 3–5 minutes, until soft, then remove with a slotted spoon and set aside. In the same pan, fry the onions and capsicums for 5 minutes, until soft.

Step 4

Add the zucchini and fry for another 2–3 minutes. Once the zucchini is soft, return the eggplant to the pan, season well with oregano, salt and pepper and stir until well combined. Turn off the heat and allow to cool. Add the eggs and stir once again to combine.

Step 5

To assemble the lasagne, layer the bottom of a rectangular baking dish with a few spoonfuls of napoli sauce. Lay one of the lasagne sheets over the top, followed by a few more spoonfuls of napoli sauce, some of the mozzarella, some cooked vegetables and another lasagne sheet. Repeat this process until you have used all the mozzarella (reserving some for the top), vegetables, lasagne sheets and sauce.

Step 6

Scatter some extra mozzarella over the top and bake in the oven for 15 minutes.

Step 7

Allow to slightly cool and set before serving.

Step 8

TO SERVE Top with Burrata (optional), drain and distribute filling evenly over the top. Cut into 6 portions.

Step 9

Notes

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