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Ingredients
Sauteed Vegetable Stack
- Ingredients
- 8 Lasagne noodle (pre-cooked from the pack)
- 1 medium-sized Eggplant
- 1 Zucchini
- 250 grams Mozzarella
- 2 ripe Beefsteak tomato
- olive oil (cold-pressed)
- vegetable oil
- 2 handfuls Basil
- peppers (coarsely ground)
- salt
- butter
Cook lasagna noodles in boiling salted water, according to package instructions. Remove with a slotted spoon and drain on a kitchen towel. Melt 1 tablespoon butter and gently brush pasta sheets wth butter.
Rinse eggplant and zucchini and cut into 1 cm (approximately 1/3 inch) thick slices. Place eggplant slices in a bowl, sprinkle with 2 tablespoons of salt and stir. Let rest for 10 minutes, then rinse with clean water and pat dry. Heat 8-10 tablespoons vegetable oil in a pan and brown eggplant on both sides. Remove and drain on paper towels and season with salt and pepper. Add a little more oil and cook zucchini slices until golden brown on both sides. Remove and drain on paper towels and season with salt and pepper.
Rinse tomatoes and cut into thick slices. Drain and slice mozzarella.
Cut lasagne sheets in half. Place a lasagna sheet on a plate and top with a slice of tomato, basil leaves, 2 zucchini slices, a slice of eggplant, a lasagna sheet, another slice of tomato, basil, zucchini, eggplant and a slice of mozzarella. Drizzle each serving with 1-2 tablespoons of olive oil and season with coarse ground pepper. Serve garnished with basil.