BAKED LASAGNE OF FARM FRESH VEGETABLES

BAKED LASAGNE OF FARM FRESH VEGETABLES

Ingredients                                     Qty

Zucchini
Carrots
Beans
eggplant
coloured bell peppers
onion
tomato
grated mozzarella cheese
garlic, finely chopped
fresh basil leaves, shredded
olive oil
leeks, shredded
balsamic vinegar
palm sugar
lasagne sheet
béchamel sauce
beet root
parmesan cheese
basil pesto
black pepper
1
1
100 gm
1
½ of each
1
85 gm
50 gm
20 gm
20 gm
50 ml
20 gm
20 ml
10 gm
100 gm
25 ml
10 gm
30 gm
10 ml
10 gm

Instructions

1. Cut the vegetables into thin slices, and marinate with garlic, fresh basil, olive oil and seasonings. After half an hour, roast the vegetables. Make the tomato concasse by blanching 75 gm of tomatoes. Remove the skin, chop and cook slowly with fresh garlic, basil and olive oil.

2. Add a little tomato concasse and fresh basil leaves to the roasted vegetables. Blanch the lasagne sheets in boiling water until they’re cooked. Refresh them in iced water and set aside to dry. Dilute the béchamel sauce.

3. Place a sheet of the lasagne pasta and top with some of the roasted vegetable mix. Top with fresh basil, grated parmesan, a little béchamel sauce, tomato concasse and mozzarella. Repeat the procedure again by putting another lasagne sheet on top of the vegetables.

4. Repeat at least three times for extra layering. Finish with a final sheet of the lasagne pasta. Pour the rest of the béchamel sauce over it and finish with grated parmesan and mozzarella cheese.

5. Cook in the oven at 170 degrees celsius until a golden brown crust of the melted cheese is formed. Serve hot with a drizzle of basil pesto, reduced balsamic vinegar and top with fresh basil.