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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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it's the best vegetarian lasagna ever! The vegetables are slowly roasted in the oven for a rich, smoky flavor that meat eaters will love as much as vegetarians. It looks impressive and tastes amazing. It's light too using cottage cheese instead of white sauce. Ingredients:
2 tablespoons extra virgin olive oil |
8 lasagna sheets (no-precook) |
1 eggplant |
2 zucchini |
1 lb fresh tomato (i like to use whole cherry tomatoes. they are sweet and look really pretty. if you use larger tomato) |
1 red pepper |
1 red onion |
2 -4 garlic cloves, crushed |
1 bunch fresh basil, small bunch, roughly torn |
2 tablespoons black olives, pitted and roughly chopped |
2/3 cup mozzarella cheese |
1/3 cup parmesan cheese |
3 cups ricotta cheese or 3 cups cottage cheese |
salt and pepper |
Directions:
1. Cut the eggplant, zucchini, pepper and onion into chunks and put them in an oven tray with the tomatoes and garlic.
2. Add a couple of tablespoons of extra virgin olive oil and season well with salt and pepper. Stir well and roast in the oven at 200c/400F for 45 minutes to an hour until the vegetables are very soft and starting to brown.If they get slightly blackened all the better for the flavor. Just don't BURN!
3. When the vegetables are cooked, stir in the olives and basil and you are ready to start layering.
4. Put one third of the vegetable mixture at the base of a heatproof baking dish. Cover with one third of the mozzarella and follow with a layer of lasagna sheets. Add a third of the cottage cheese or ricotta.
5. Repeat these layers, finishing with a layer of cottage cheese or ricotta and sprinkle with Parmesan.
6. Bake the lasagna for about 30-40 minutes until golden.
7. Serve with a green salad, some Italian bread and, of course some Italian red wine!
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