Lasagne slice.
Cook time: 40 mins | Prep time: 20 mins | Serves: 4
Ingredients.
2 zucchini, 0.5cm thinly sliced lengthways
1 small eggplant, sliced into 0.5cm rounds
30g baby spinach
2 cups mozzarella, shredded
2 tablespoons parmesan, grated
2 tablespoons basil pesto
cracked pepper to taste
Method.
1. Preheat the oven to 200°C fan forced (390°F). Grease and line with parchment paper a 23cm x 14cm baking dish.
2. Lightly salt eggplant and set aside for 10 minutes. Pat excess moisture dry with a paper towel.
3. Lay half the zucchini slices on the base of the baking tray, slightly overlapping each other. Add baby spinach, eggplant slices, half the mozzarella cheese and dollop the basil pesto evenly on top.
4. Continue with the remaining zucchini, mozzarella and parmesan cheese on top and cracked pepper.
5. Cover with parchment paper and foil. Place into the oven for 35 minutes.
6. Remove parchment and foil. Place the baking dish back into the oven for another 5-10 minutes. Remove from the oven and let the dish rest for 10-15 minutes. Slice and serve with a green salad.
