TIP: Make sure that as much of the liquid as possible has been cooked off from your sauce before you start building your layers otherwise the dish can be a bit soggy!
Interesting Fact: Did you know that if you order lasagne in the North or far South of Italy, you’ll get a completely different kind of pasta that looks nothing like lasagne sheets! The lasagne pasta as we know it, is typical from my favourite area in the middle of Italy, the Emilia-Romagna region!
- 1 aubergine
- 1 fennel
- 1 courgette
- 2 large tomatoes
- 2 balls of mozzarella
- Olive oil
Round ovenproof dish (20 cm x 8 cm)
- Heat the oven to 180°C.
- Wash the vegetables and cut into thin slices (5 mm). Also, cut the mozzarella into thin slices.
- Gently fry the fennel, aubergine and courgette in a little olive oil for about 5 minutes. Then leave to cool.
- Spread a layer of tomatoes over the bottom of the ovenproof dish. Sprinkle some olive oil over them. Season with pepper and salt according to taste.
- Follow with a layer of fennel, courgette, mozzarella and aubergine.
- Keep layering up with tomato, fennel, courgette, mozzarella and aubergine.
- Season between each layer.
- End with a combined mix of tomato, mozzarella, courgette, fennel and aubergine in a fan pattern.
- Cook for 30 minutes in the oven.
- Serve with a crisp green salad or rocket.