The groceries
1 zucchini
1 egg plant
500 g Roma tomatoes
2 balls of mozzerella cheese
100g sliced Pardano cheese
600 g canned peeled tomatoes
1 package fresh lasagna sheets
sea salt and black pepper to taste
handful of fresh basil
50 ml of olive oil
This vegetable and cheese lasagna will be to the non-vegetarian taste as well. Because the vegetables are grilled first this dish will get a nice smoky flavour which combines well with the spicy Italian Pardano cheese.
Slice the zucchini and the egg plant.
Sprinkle salt over the egg plant.
Heat the grill pan and brush olive oil on the veg.
Grill them until they show nice dark stripes.
Preheat the oven to 190°C.
Grease the baking tray with the remaining oil.
Cover the baking tray with sliced tomatoes.
Place the vegetables, basil and garlic on top.
Season the vegetables generously with sea salt and freshly ground black pepper.
Slice Mozzarella on the veg then place lasagna sheets*.
Top with tinned tomatoes and half their liquid.
Grate sea salt and black pepper on the tomatoes.
Finaly cover the lasagna with the Pardano slices.
*Repeat the layers.
Cover the baking tray with tin foil.
Bake the lasagna 35 + 5 minutes without foil.
Serve it with a green salad and some bread.