recipes
Pumpkin, aubergine and goats` cheese lasagna
Serves:
Ingredients
- 12 lasagna sheets (De Cecco)
- 300g salsa pronta
- 300ml béchamel sauce
- 2 aubergines
- 100g pumpkin
- 5 white goats` cheeselets
- 3 cloves garlic
- 1 onion
- 1 tbsp chopped fresh rosemary
- 5 tbsp grated cheese
- 1 tbsp roasted pine nuts (Lamb Brand)
Method
Dice the onions, pumpkin and aubergines and chop the garlic. Sauté together without browning, add the rosemary, grated goat-cheese and remove off the heat. Lay the lasagna sheets with salsa pronta as a base, sheets filling, béchamel then again lasagna sheets. Top the last sheet only with béchamel and sprinkle cheese and pine nuts on top. Bake in the oven at 200`c for 30 minutes. Allow to sit for 10 minutes before serving.
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