Mozzarella & Plum Tomato Lasagna with
Chili
Preparation time: 10 minutes
Cooking time: 20-30 minutes
Serves 4
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butter or vegetarian margarine, for
greasing
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6 no pre-cook sheets lasagna verde
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10 large plum tomatoes
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125 g (4 oz) mozzarella cheese, sliced
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1 x 125 g (4 oz) vegetarian goats'
cheese, sliced
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1 small bunch oregano, chopped
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a few drops of chili-flavored oil salt
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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.
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Slice 6 of the tomatoes and arrange half
the slices over the lasagna, packing them in well.
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Sprinkle with salt and add a few slices
of mozzarella and goats' cheese and some oregano.
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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
sheets.
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Cut the remaining tomatoes into L wedges,
and scatter them over the pasta with the remaining cheese.
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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.
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