Ingredients

• 2 large eggplants, thinly sliced crossways
• 4 zucchini, trimmed, thinly sliced lengthways
• Olive oil spray
• 9 dried curly lasagne sheets
• 500g bought roasted red capsicum, drained
• 55g (3/4 cup) fresh breadcrumbs
• 2 tbs pine nuts
• 2 tbs shredded parmesan
• Fresh basil leaves, to serve
• Balsamic glaze, to serve

• Bechamel

• 100g butter
• 150g (1 cup) plain flour
• 1L (4 cups) milk

• Romesco

• 100g blanched almonds, toasted
• 285g btl roasted red capsicum, drained
• 2 slices white bread, toasted, torn into large pieces
• 2 garlic cloves, coarsely chopped
• 2 tbs red wine vinegar
• 1 tsp sweet paprika
• 60ml (1/4 cup) olive oil

Description

Chargrilled Vegetable Lasagne Recipe - Heat A Chargrill On Medium. Spray Eggplant And Zucchini With Oil. Cook One-third Of The Eggplant For 2-3 Minutes Each Side Or Until Tender. Transfer To A Plate. Repeat, In 3 More...

View Full Recipe