Italian Vegetable Lasagna Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Black peppercorns | 1/2 Teaspoon, crushed | |
| Lemon juice | 3 Tablespoon | |
| Eggplant aubergine | 1 Large, halved | |
| 1/2 Cup/30 g/1 oz wholemeal breadcrumbs, made from stale bread | ||
| Parmesan cheese | 3 Tablespoon, grated | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| 440 g/14 oz Canned tomatoes, drained, chopped and 1 tablespoon juice reserved | ||
| 3/4 Cup/185 ml/6 fl oz tomato puree | ||
| White wine | 2 Tablespoon | |
| Dried oregano | 1 Teaspoon | |
| Dried basil | 1 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| 6 Sheets instant (no precooking required) wholemeal lasagne | ||
| 18 5g/6 oz Ricotta cheese | ||
| Mozzarella cheese | 3 Tablespoon, grated | |
Directions
1. Combine olive oil, black peppercorns and lemon juice and brush over eggplant (aubergine) slices. Cook eggplant (aubergine) under a preheated medium grill for 3-4 minutes each side or until golden. Set aside.
2. Place breadcrumbs and Parmesan cheese in a bowl, mix to combine and set aside.
3. Heat a nonstick frying pan, add onion, garlic and reserved tomato juice and cook over a medium heat, stirring, for 5 minutes or until onion is soft. Add tomatoes, tomato puree, wine, oregano, basil and cayenne pepper and cook for 5 minutes longer.
4. Spread one-third of the tomato mixture over base of a 15x25cm/6x10in ovenproof dish. Top with 3 lasagne sheets, half the breadcrumb mixture and cover with a layer of eggplant (aubergine). Top with half the ricotta cheese. Repeat layers, ending with a layer of tomato mixture.
Sprinkle with mozzarella cheese and bake for 45 minutes.
2. Place breadcrumbs and Parmesan cheese in a bowl, mix to combine and set aside.
3. Heat a nonstick frying pan, add onion, garlic and reserved tomato juice and cook over a medium heat, stirring, for 5 minutes or until onion is soft. Add tomatoes, tomato puree, wine, oregano, basil and cayenne pepper and cook for 5 minutes longer.
4. Spread one-third of the tomato mixture over base of a 15x25cm/6x10in ovenproof dish. Top with 3 lasagne sheets, half the breadcrumb mixture and cover with a layer of eggplant (aubergine). Top with half the ricotta cheese. Repeat layers, ending with a layer of tomato mixture.
Sprinkle with mozzarella cheese and bake for 45 minutes.
Chef
