Mediterranean vegetable Lasagne with pine nuts

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Ready to bake

Ingredients

6 slices Aubergine
6 slices Courgette
3 Portabello Mushrooms sliced
1/2 Red Onion sliced thinly
1/2 bottle of Passatta
2 handfuls Spinach
Dry roasted Pine Nuts
1 jar Quattro Fromage Waitrose Cheese sauce
4 layers of Spinach Lasagne sheets soaked in hot water
8 Sun dried Tomatoes
Grated Parmesan
Ground black Pepper

Method

Heat a large non stick frying pan. Then in batches dry fry the Aubergine, Courgette & Mushroom. They don’t take long on high heat they just need slightly browning.

Use a deep dish in order to be able to have 2 layers of ingredients.

Layer in the dish:

Aubergine
Courgettes
Sun dried Tomatoes
1/2 Red Onion sliced thinly
Spinach
2 spoons of cheese sauce
Mushrooms
2 sheets of Lasagne
1/2 bottle Passata
Aubergine
Courgettes
1/2 Red Onion sliced thinly
Sun dried Tomatoes
Mushrooms
2 sheets of Lasagne

Top with the remaining cheese sauce.
Sprinkle with pine nuts and top with Parmesan and black pepper.

Bake at 190′ for around 25 minutes until golden on top.

Serve with Garlic bread and salad.

B

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