Roast vegetable lasagne
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 vegies 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.
|Per 100g||Small||Per 100g||Large|
Serve with a mixed leaf salad and garlic bread.
Frozen product. Once defrosted, cook and consume within 48 hours.
PLEASE NOTE: while we have made every effort to ensure that the olives are seeded, please be aware that some seeds may remain and exercise caution.
SMALL: Remove plastic film and cook in a preheated 200C oven for approximately 35-45 (from defrosted) to 45-55 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 200C oven for approximately 50-60(from defrosted) to 60-70 minutes (from frozen) or until completely golden across the top. Allow to rest for 10 minutes to firm up before serving.