Mozzarella & Plum Tomato Lasagna with
Preparation time: 10 minutes
Cooking time: 20-30 minutes
butter or vegetarian margarine, for
6 no pre-cook sheets lasagna verde
10 large plum tomatoes
125 g (4 oz) mozzarella cheese, sliced
1 x 125 g (4 oz) vegetarian goats'
1 small bunch oregano, chopped
a few drops of chili-flavored oil salt
Grease a rectangular 1.2 liter 1 (2 pint)
ovenproof dish and line it with 2 sheets of lasagna, cutting them to
fit if necessary.
Slice 6 of the tomatoes and arrange half
the slices over the lasagna, packing them in well.
Sprinkle with salt and add a few slices
of mozzarella and goats' cheese and some oregano.
Lay 2 more lasagna sheets on top and
cover with the remaining tomato slices, half the remaining cheese
slices and the remaining oregano. Top with the 2 remaining lasagna
Cut the remaining tomatoes into L wedges,
and scatter them over the pasta with the remaining cheese.
Drizzle with the chili-flavored oil and
cook in a preheated oven, 200C (400F) Gas Mark 6, for 20-30 minutes.
Remove from the oven and leave to rest for 10 minutes before serving.