Summer vegetable and mozzarella lasagne
James Tanner's in the kitchen cooking up a seasonal summer vegetable and mozzarella lasagne!
Serves: 4
Ingredients
1 large aubergines2 courgettes1 red pepper1 yellow pepperOlive oilSea saltCracked black pepper3 diced banana shallots2 cloves of garlic1 tablespoon tomato puree50ml sherry vinegar2 can of whole plum tomatoes, drained1/2 stick cinnamon4 sprigs of picked thyme4 tablespoons onion relish3 balls of sliced mozzarella12 whole basil leaves30g panko breadcrumbsA handful of Parmesan (or vegetarian substitute)
Method
Pre heat oven to 180°C/ 350°F/ gas mark 4
Cut the aubergines, courgettes and peppers into 1cm thick slices and brush both sides with olive oil and season. Heat a griddle pan or non stick frying pan to a medium heat and cook the sliced vegetables until slightly coloured and tender turning occasionally, drain on kitchen paper
Heat a large saucepan to a medium heat, add a splash of oil and add the chopped shallots. Cook, stirring with no colour for 2 minutes then add the garlic and tomato puree. Stir and cook for a further 2 minutes, add the vinegar and stir into the mixture cook for a further minute. Crush the drained tomatoes with a spoon and combine into the mixture
Add the cinnamon stick and thyme leaves, lower the heat and cook stirring occasionally until thickened
Take a large oven proof dish and add a few spoonfuls of your tomato sauce to the base, cover with grilled sliced vegetables and some of the onion relish. Add a layer of sliced mozzarella, ripped basil leaves and cracked black pepper. Repeat the layer of tomato sauce and repeat the process of layers, end up with a neatly layered dish with a top layer of tomato sauce. Mix together the bread crumbs and parmesan and scatter over the top
Pop the dish into the pre heated oven and cook for 30 minutes until golden and bubbling remove and leave to stand for 5 minutes before serving, then dig in!
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