veggie lasagna ( Archived) (53)

remember to sip. I poured you one drink yesterday and you disappeared

Just salt them well and leave them 15min, then wash off salt before you cook them well. This makes them less bitter less tough more fun.[/quote egg plants=aubergines?
skin can be peeled,if its too tough.salt and dont lay the slices flat,till the juice drains.have you tryed the Med version with garlic,parsley,yogurt sauce?

Well just sip this time. I went back to where I left you and all was gone even the pop corn.

If that pizza up there is veggie pass me a slice. I like a good slice of veggie pizza.

450g/16 oz courgettes
1 aubergine
3-4 tbsp extra virgin olive oil
1 kg firm, ripe tomatoes, sliced
2 cloves garlic, chopped
2 tbsp balsamic vinegar
10-12 fresh basil leaves, torn
Pinch salt and freshly ground black pepper
2x125g/4½ oz low-fat mozzarella cheese, sliced
150g/5¼ oz fresh lasagne sheets
100g/3½ oz freshly grated parmesan


1. Slice the courgettes and aubergine. Heat a grill pan, brush the slices with olive oil and grill for several minutes each side until chargrilled, then remove. You'll have to do this in batches.
2. Preheat the oven to 190C/375F/Gas 5. Brush the inside of a large baking dish with a little oil. Place a layer of sliced tomatoes (about one third of the total) on the bottom, slightly overlapping.
3. Next, layer with half of the courgette and aubergine slices. Sprinkle with half the chopped garlic and one tbsp balsamic vinegar.
4. Scatter over half of the torn basil leaves and season with salt and pepper.
5. Layer half the mozzarella slices on top, then cover with half the lasagne sheets.
6. Continue layering with the rest of the ingredients, ending with a layer of tomatoes on top. Sprinkle over the parmesan.
7. Cover with foil and bake for 35-40 minutes. Remove the foil and bake another five minutes until the parmesan's golden on top.

What the heck are
16 oz courgettes
1 aubergine