Lasagna With Oven Roasted Vegetables |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Maybe you'll miss the sauce in this lasagna. I thought I would when trying this out for the first time but it was OK. What makes it a bit different is that it is assembled on the plate instead of the whole thing cooking in the oven. Mostly lasagna is made for a crowd and I liked this cause it suited the two of us. Ingredients:
1 butternut squash, peeled, de-seeded and cut into thin wedges |
2 parsnips, peeled and sliced |
1 eggplant, cut into cubes |
3 1/2 ounces cherry tomatoes |
olive oil |
6 ounces ball mozzarella cheese, torn into chunks |
3 1/2 ounces pine nuts, toasted |
6 sheets of fresh lasagna noodles |
2 ounces parmesan cheese, grated |
basil leaves (to garnish) |
fresh ground black pepper |
Directions:
1. Preheat the oven to 400°F.
2. Put all the vegetables into a roasting tin, drizzle generously with olive oil and roast for 35-40 minutes.
3. Add the mozzarella and bake for a further five minutes, or until the cheese has melted.
4. While roasting, cook the lasagne sheets in plenty of water for four minutes or until al dente.
5. Drain the lasagne and drizzle with olive oil to prevent the sheets from sticking together.
6. Assemble the dish by placing a sheet of lasagne on two serving plates.
7. Top each with a spoon of the roasted vegetables, a sprinkling of parmesan, some pine nuts and ground black pepper.
8. Repeat and finish with a third sheet of lasagne on each plate.
9. Top with parmesan and fresh basil and serve.
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