Eggplant and zucchini lasagne

17 Oct

This could have been called ‘cleaning out the fridge’, but I thought ‘Eggplant and zucchini lasagne’ sounded better. Instead of lasagne noodles, it uses thinly sliced vegetables. It was very rich and delicious – definitely worth a remake!

1 eggplant
1 zucchini
3 Tbsp sun-dried tomato pesto
3 Tbsp tomato paste
1/2 cup crème fraîche (sour cream)
1 round fresh goat cheese
1/4 cup grated mozzarella
3-4 cloves garlic, crushed
1/2 tsp Italian seasoning
1/4 tsp salt
olive oil

Cut the ends off the eggplant and zucchini. Slice them thinly into 1/4 inch slices. Heat 1 tsp olive oil in a large frying pan over med-high heat. Cook the eggplant for 2 minutes on each side, then the zucchini. Set cooked slices aside on a plate.

In a bowl, mix together crème fraîche, goat cheese, garlic, Italian seasoning and salt.

In another bowl, mix pesto and tomato paste. Thin with 3 Tbsp water.

In a baking dish, place a layer off eggplant on the bottom. Spread a spoonful of cheese mixture on top. Next layer the zucchini. Spread a thin layer of pesto mixture on top. Repeat layers, ending with cheese mixture.

Bake in preheated oven at 350° for 25-30 minutes.


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