Wednesday, 6 March 2013

Mediterranean Lasagne

  • Calabrese sauce between layers
  • 1 eggplant
  • 3-4 capsicum 
  • 1 cup of sundried tomatoes
  • PLENTY of feta
  • Some mozzarella (to cover the top layer)
  • lasagne sheets
  • olive oil
  • minced garlic
  • oregano
  • basil
  • salt & pepper to taste

  1. Marinate the slices of eggplant and capsicum in the olive oil, garlic, basil and oregano before grilling the veggies
  2. line your sheets with caprese sauce, feta, sundried tomatoes and the grilled veggies how you would like
  3. (I started with just sauce one layer, sundried tomatoes another, capsicum the next, and then eggplant but on each layer I added sauce and feta)
  4. Top the lasagne with mozzarella and basil or oregano
  5. Bake depending on the instructions of your lasagne sheets


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