Grilled eggplant and zucchini lasagne recipe Recipe - Better Homes & Gardens Australia
It's the classic lasagne made better - and meat-free - with layers of pasta, herbs, cheese and vegetables take on a smoky depth of flavour thanks to a quick grill.
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Ingredients
- 2 eggplants, cut into 5mm-thick slices
- 2 large zucchinis, cut into 5mm-thick slices
- 100ml classic extra virgin olive oil
- Sea-salt flakes and freshly ground black pepper, to season
- 500g jar classic tomato pasta sauce
- 375g packet fresh lasagne sheets (only using 4½ sheets)
- ½ cup shredded mozzarella
- Torn bocconcini balls, to garnish (optional)
- Basil leaves, to garnish
- RICOTTA BECHAMEL SAUCE 2 Tbsp classic extra virgin olive oil
- 2 Tbsp plain flour
- 2 cups milk
- 1 cup fresh ricotta
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