Roast vegetable lasagne stack with C&B Salad Cream

Ingredients: • 1 eggplant (aubergine) • 1 red pepper • 2 baby marrows • 1 1/2 cups of tomato puree (well seasoned) • 1/2 cup of basil pesto • 6 - 8 lasagne sheets, cooked as per instructions • 2 Tbsp. tomato paste • 90g white cheddar cheese, feta cheese and ricotta cheese • 12 black olives • 2 tablespoons toasted pine nuts • A handful of fresh basil leaves • 2 Tbs. olive oil • Salt and pepper to taste • 2 Tbs. C&B Salad Cream Method: Preheat the oven to 180°C. Slice the eggplants and the baby marrows into 1cm thick slices, sprinkle them with salt and allow to drain for 20 – 30 minutes on a kitchen towel. Slice the red peper into thick slices, place on a baking tray and drizzle with olive oil, adding a little salt and peper to taste. Place in the oven and roast until slightly chargrilled. Remove the pips from the olives and finely dice. Once the eggplant and baby marrows have been drained brush each cut surface lightly with olive oil, then place on a baking tray and and cook in the oven until slightly chargrilled and soft. Once cooked remove from the oven and leave to cool. While the vegetables are in the oven, bring a large pot of salted water to the boil. Add the lasagne sheets to the boiling water and cook until soft but slightly al dante. Once cooked plunge the lasagne sheets into cold water until you are ready to construct the lasagne. Lightly oil 4 individual baking dishes, then spoon a small amount of the tomato paste over the base of each one. Lay half a lasagna sheet on the tomato paste and add an eggplant slice, a smear of pesto and a dollop of C&B Salad Cream. Add another half a lasagne sheet, some baby marrow slices, tomato puree, crumbles of feta, white cheddar cheese, the ricotta cheese and a smear of tomato puree. Add another half a lasagne sheet, some red pepper slices and a scattering of olives, adding another dollop of C&B Salad Cream. Continue layering until the ingredients are used or until you are happy with the serving sizes of each portion. Finish with a generous spoonful of tomato paste and remainder of the crumbled cheese, white cheddar cheese and the ricotta cheese. Loosley cover the dishes with aluminium foil. Poke a few steam vents into the covering then bake for 30 minutes. To serve, top each serving with fresh basil leaves and a few toasted pine nuts.

#roast #vegetable #lasagne