Red Pepper & Pesto Lasagne
- Melbourne, Victoria, Australia
Serves 6-8 people
- 3 medium eggplants
- coarse salt
- 1/4 cup olive oil
- 4 medium red peppers
- 750g jar of pasta sauce
- 250g packet instant lasagne sheets
- soy cheese
- 90g shelled pistachio nuts
- 1 cup fimly packed frsh basil leaves
- 1/2 cup olive oil
- 2 cloves garlic crushed
Grease a 6cm deep 20cm x 30cm overproof dish. Cut eggplant into
1cm slices, sprinkle with salt. stand 20 minutes. Rinse eggplant
under cold water, drain, pat dry.
Heat oil in pan, add eggplant in batches, cook until browned on
both sides; drain on absorbant paper.
Quarter peppers, remove the seeds and membranes. Grill peppers
skin side up, until skin blisters and blackens. Peel away skin,
cut peppers into thick strips.
Spread one third of pasta sauce into prepared dish, top with one
third of lasagne sheets another third of pasta sauce, half the eggplants,
another third of lasagne sheets, the remaining pasta sauce, peppers,
lasagne sheets and eggplants.
Spread pistachio pesto over eggplant and top with soy cheese.
Bake in moderate oven for about 40 mins. Stand for 5 minutes before
PESTO: blend or process pistachio nuts, basil, olive oil and garlic
until well combined.
Pesto and red peppers can be added through out the lasagne assembly.