Cheese and three veg! If the fresh pasta is thick, pre-cook it before using. If the tomatoes are pulpy, squeeze out the seeds.
Ingredients
| 400 g | Courgettes (Main) |
| 400 g | Eggplants (Main) |
| 3 Tbsp | Extra virgin olive oil, use up to 4 Tbsp |
| 1 kg | Tomatoes, firm and ripe, thinly sliced (Main) |
| 2 cloves | Garlic, diced |
| 2 Tbsp | Balsamic vinegar |
| 12 | Basil leaves, large, torn |
| 250 g | Mozzarella cheese, fresh, thinly sliced (Main) |
| 300 g | Lasagne sheets, fresh |
| 100 g | Parmesan cheese, freshly grated |
Directions
- Top and tail the courgettes and eggplant. Diagonally slice into 5mm rounds. Brush both sides with olive oil. Heat a ridged frying pan and grill the courgettes and eggplant in batches, until char-grilled. Cover briefly to soften.
- Preheat the oven to 190C.
- Lightly brush a 29cm x 21cm deep pan baking dish with oil. Place a layer of the sliced tomatoes — about⅓— on the base. Season.
- Next, layer with half of the courgette and eggplant slices. Sprinkle with half each of the garlic, balsamic vinegar, basil, mozzarella and lasagne. Repeat, ending with a layer of tomatoes on top. Sprinkle with parmesan.
- Cover with foil and bake for 60-70 minutes. Remove the foil and bake for another 10 minutes or until the parmesan is golden on top.