Mediterranean Lasagne
Ingredients:
350g /12oz aubergines, roughly chopped
2 red onions, peeled and quartered
450g/1 lb red and yellow peppers, chopped
350g/12 oz courgettes, roughly chopped
Olive oil
Tomato sauce (see below)
A bunch of basil ( approx 50 leaves)
White sauce (see below)
225g/8oz ready to use lasagne sheets
4 tablespoons freshly grated Parmesan cheese
Method:
Prepare the tomato sauce first so it is ready once the vegetables are cooked.
While baking the vegetables prepare the mozzarella cheese sauce
Tomato Sauce:
Ingredients:
2 onions, peeled and finely diced
75ml/3fl.oz olive oil
6 large garlic cloves, peeled and crushed
2 x 400g/14oz cans of chopped tomatoes ( or 800g ripe tomatoes)
A glass of red wine
A pinch of sugar
50g/2oz semi sun-dried tomatoes
A bunch of basil, chopped ( approx 50 leaves)
Method:
Gently sauté the onions in the olive oil for 10 minutes or until opaque
Add the garlic, cook for 1 minute.
Add the chopped tomatoes, wine, sugar and some salt and pepper.
Cook over a low heat until reduced in volume by two thirds.
Stir in semi sun-dried tomatoes and basil
Check the seasoning.
Preheat oven to 180oC
Lightly coat the vegetables in olive oil
Spread them on a baking sheet and bake in the oven until tender.
The aubergines and onions will take about 20 minutes, the peppers 15 minutes and the courgettes 10 minutes
Remove from the oven and leave to cool, then mix with the tomato sauce and season with salt and pepper.
Stir in the basil leaves
Mozzarella Cheese Sauce
Ingredients:
100g/4oz salted butter
100g/4oz plain flour
1200mls/2 pints full cream milk
170g/6oz mozzarella cheese, grated
Salt and pepper
Method:
Melt the butter in a saucepan, add the flour and stir well with a wooden spoon and cook gently for 5 minutes, do not allow it to colour.
Slowly add the milk.
Bring to simmering point and cook gently for 5 minutes, stirring constantly, with a whisk, to avoid the flour from forming lumps.
Gradually add the grated mozzarella cheese until it has melted.
Season with salt and pepper to taste.
Lightly oil a large shallow ovenproof dish ( 25cm x 34cm) 10in x 13 ˝ in
Pour in a layer of cheese sauce, then a layer of pasta ( 1/3rd of the sheets), then half of the vegetable mixture
Add another layer of pasta (another 1/3rd of the sheets) and the other half of the vegetable mixture
Add the final layer of pasta and cover with the remaining cheese sauce.
Sprinkle some parmesan cheese on top.
Bake at 180 degrees C for 35-40 minutes or until brown and bubbling.
