4 courgettes

1 tablespoon canola oil

2 capsicums, any colour

1 onion, finely chopped

about 1/3 cup Rizzoli pure

2 x 400 g tins tomatoes in juice

olive oil to brush

1 teaspoon crushed garlic

150 g Diamond Italian Style

salt and freshly ground black

wide lasagne

pepper to season

1 1/2 cups grated cheddar cheese

1 medium eggplant

To make the tomato sauce, heat oil in a frying pan. Cook onion for 5 minutes until soft. Add tomatoes and garlic, breaking up tomatoes with a wooden spoon. Simmer for about 25 minutes until sauce is thick. While the sauce is cooking, prepare vegetables. Trim ends off eggplant and courgettes. Cut eggplant into 5-mm-thick round slices and courgettes lengthwise into 5-mm-thick slices. Halve capsicums. Core and seed, then cut into 2.5-cm-wide strips. Brush vegetables all over with olive oil. Place eggplant slices in a single layer in a baking dish. Place under a preheated grill, turning regularly until vegetables begin to brown.

Repeat this cooking process with the courgettes and capsicums. Cook lasagne in boiling water for about 10 minutes. Drain. Lay half the lasagne over the base of a 24 cm x 20 cm rectangular ovenproof dish. Top with half the grilled vegetables, then half the tomato sauce. Repeat these layers, finishing with the sauce. Sprinkle with cheese. Bake at 1800 C for 25—30 minutes. Stand for 5 minutes. Serve with a tossed salad and crusty bread.

Serves 3.


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