Grilled Vegetable Lasagna
Grilled Vegetable Lasagna

Preparation time 30 minutes

Total time: 1 hour

Ingredients

  1. 1 package (200 g) grated mozzarella cheese
  2. 1 sprig basil
  3. 375 ml (1 1/2 cups) Compliments tomato and basil sauce
  4. 1 container (475 g) ricotta cheese
  5. To taste, salt and pepper
  6. 45 ml (3 tbsp.) Provence herbs
  7. 45 ml (3 tbsp.) olive oil
  8. 4 Italian purple eggplants, cut into 1/2 cm (1/4 in.) slices
  9. 1 fennel bulb
  10. 2 red bell peppers
  11. 2 onions
  12. 2 yellow squash
  13. To taste, Parmesan cheese

Directions

  1. Preheat oven to 200°C (400°F).
  2. Place all vegetables on two baking sheets. Sprinkle with oil and Provence herbs. Season to taste.
  3. Bake for 20 to 25 minutes or until vegetables are slightly soft and grilled.
  4. Start to assemble lasagna in a rectangular 2.8 L baking dish, placing squash on the bottom and adding onions on top.
  5. Top with ricotta cheese, using a spatula to spread it if required. Continue by adding peppers and fennel.
  6. Pour in sauce and sprinkle with basil leaves. Finish with a layer of eggplant.
  7. Add mozzarella and Parmesan cheese. Bake for 30 minutes or until cheese is golden.

Aide-gourmet tip: To boost the flavour of grilled vegetables, combine them first with garlic, oil, balsamic vinegar and your choice of dried herbs (e.g., thyme, oregano and basil). Use them in lasagna, sandwiches, salads or as a simple side dish.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more