| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Simply, Antony |
1 |
servings |
INGREDIENTS
| 1 |
|
Aubergine |
| 2 |
|
Courgettes |
| 6 |
|
Spring onions; blanched for 2 |
|
|
; minutes |
| 1 |
|
Red pepper; roasted, skinned |
|
|
; seeded and cut into |
|
|
; 4 |
| 1 |
|
Yellow pepper; roasted , skinned, |
|
|
; seeded and cut into |
|
|
; 4 |
| 12 |
|
Asparagus stalks; peeled if necessary |
|
|
Olive oil |
|
|
Salt and pepper |
| 1 |
|
Shallot; peeled and diced |
| 1 |
|
Red chilli; seeded and finely |
|
|
; diced |
| 1 |
|
Clove garlic; peeled and diced |
| 6 |
|
Basil leaves; ripped |
| 8 |
tb |
Olive oil |
| 1 |
tb |
Sherry vinegar |
|
|
Salt and freshly ground black pepper |
| 1 |
pt |
Pasta |
|
|
Grated parmesan |
|
|
Grated gruyere |
INSTRUCTIONS
FOR THE GRILLED VEGETABLES
FOR THE MARINADE
FOR THE LASAGNE
Heat the chargrill or grill. Dip the vegetables in oil, season with salt
and pepper and grill on both sides until cooked to your liking. To form the
marinade combine all the ingredients together in a bowl. Marinate the
vegetables in the marinade overnight.
To make the Lasagne: Take a large baking dish and place a layer of the
vegetables, pour over some pasta and cheese sauce and a layer of lasagne.
Repeat the above until all the ingredients are used up, ending with a thick
layer of cheese sauce.
Sprinkle with cheese. Bake in a medium oven for 45 minutes until golden
brown.
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