A bit reminiscent of the 80s classic grilled vegetable stack (c'mon, how good were they?!) from Katherine's personal queen of the kitchen, Delia Smith.
We use a summery mix of Mediterranean vegetables - eggplant, red capsicum and roma tomatoes and roast them with onions, garlic and thyme till sweet and caramelised. The veges are livened up by salty punches of flavour from olives and capers and then layered with fresh pasta, basil and a creamy, Parmesan-rich bechamel.
Eggplant, tomatoes, red capsicum, red onion, garlic, basil, Parmesan, olives, capers, olive oil, salt, thyme, baby spinach, butter, milk, flour, nutmeg, mozzarella, pasta sheets.
| PER 100G (RAW) | PER SMALL SERVE | |
| ENERGY | 438.5kj | 4517.9kj |
| PROTEIN | 4.3g | 44.7g |
| FAT TOTAL | 5.6g | 58g |
| - SATURATED | 2.8g | 28.6g |
| CARBS | 8.2g | 84.7g |
| - SUGARS | 2.8g | 28.5g |
| SODIUM | 219.7mg | 2263.5mg |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
This dish is assembled but uncooked, ready for the oven.
SMALL: Remove plastic film and cook in a preheated 180C oven for approximately 30-40 (from defrosted) to 40-50 minutes (from frozen) or until completely golden across the top. Allow to rest for 10 minutes to firm up before serving.
LARGE: Remove plastic film and cook in a preheated 180C oven for approximately 40-50 (from defrosted) to 50-60 minutes (from frozen) or until completely golden across the top. Allow to rest for 10 minutes to firm up before serving.
DEFROST INFORMATION: defrost overnight in the fridge or cook straight from frozen.
Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.
