Lasagna with Pick-&-Joy Vegetables
Lasagna with Pick-&-Joy Vegetables
50 4 adultsIngredients
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2 Pick-&-Joy Aubergines, thinly sliced
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250 g Pick-&-Joy Cherry Tomato Red, halved
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3 Pick-&-Joy Snack Pepper Red, diced
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1 onion, finely chopped
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2 garlic cloves, minced
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400 ml canned diced tomatoes
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2 tbsp tomato paste
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1 tsp dried oregano
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100 g grated cheese
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250 g ricotta
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6–8 lasagna sheets
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A handful of Pick-&-Joy Greek Basil
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Olive oil
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Salt and pepper
Method of preparation
Preheat the oven to 180°C.
Brush the aubergine slices with a little olive oil and grill them in a pan until soft and lightly browned. Set aside.
Sauté the onion and garlic in a splash of olive oil. Add the diced peppers and cook for 3 minutes. Stir in the cherry tomatoes and cook until softened. Add the tomato paste, canned tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
In a bowl, mix the ricotta with a pinch of salt and pepper.
Grease a baking dish and start layering your lasagna: begin with a layer of sauce, then lasagna sheets, grilled aubergine, and a spoonful of ricotta. Repeat until everything is used up. Finish with a layer of sauce and top with grated cheese.
Bake for 30–35 minutes, until the top is golden brown. Garnish with fresh basil for a fresh touch.
