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...
Taste
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