Grilled Vegetable Lasagne
(Serves 2)
Ingredients
- 2 Tony Ferguson Soups – Mediterranean Tomato flavour
- 2 Medium ripe tomato, finely chopped
- 8 Large thin slices (½ cm, lengthwise) eggplant/brinjal, cut in half
- 2 Medium zucchini/baby marrow, cut in thin (½ cm lengthwise) slices, cut in half
- 1 Cup pumpkin, cut in thin slices (¼ cm)
- 4 Medium mushrooms, very finely sliced
- 4 Cloves garlic, crushed
- 1 Small onion, finely chopped
- 1 Teaspoon Tabasco sauce
- 2 Tablespoons fresh low fat ricotta (Cremona)
- 3 Tablespoons fresh basil, finely chopped
- Salt and cracked pepper for seasoning
- 200ml water
- Olive oil spray
- Aluminium foil
Method
- Spray a small non stick pan with olive oil spray and place on medium heat. Add the onion, garlic and mushrooms and toast until just golden, then add the tomato and tabasco sauce and cook until just saucy.
- In one go, make up both soups using 200ml water and then add to the tomato mix combining well. Cook for 3-4 minutes, then remove from heat.
- While the tomato mix is cooking, season and grill the eggplant/brinjal, zucchini/baby marrow and pumpkin until well cooked and just soft.
- Obtain a loaf tin and line with aluminium foil, then evenly spray with olive oil spray.
- Cover the base of the tin with 2 slices of eggplant/brinjal, then add 2 tablespoons of soup mix spreading evenly over the eggplant/brinjal. Add a few slices of zucchini/baby marrow, then top again with soup mix. Add a few slices of pumpkin and then top with soup mix. Continue layering until all vegetables are used up.
- Top the lasagne with the remaining soup mix and crumble the ricotta on top.
- Place in a pre-heated 180°C oven for about 20 minutes.
- Serve with a side salad or Vegetable Side Dish.
