Vegetable “Lasagne”


Hope you have all been well and stayed rugged up at home in front of a fireplace …. or more realistically, managing to drag yourself out of bed in the morning and battle the elements one day at a time. Winter is actually my favourite season not only because I get to hide all my body’s “insulation” under layers of clothes (hehe), but it’s the season of Festivals! Sydney Writer’s Festival, Vivid and Sydney Film Festival anyone? They’ll be a surefire way to warm your insides. You know what else will warm your insides? This lasagne.

Why the quotation marks? Well, as Edwina pointed out, lasagne is the name of the pastry that is layered between each level of a “lasagne”, therefore the absence of such pastry would not render a meal a lasagne. Nonetheless, I’ll just stick to the name lasagne as it sounds more appetising than “baked vegetable stack”. Basically just some raw sliced vegetables: capsicum, mushroom, pumpkin, eggplant and zucchini, layered with pesto, and topped with cheese to bake. If you want to speed up the process, cook the vegetables off before hand, otherwise just play some vegetable Tetris with a baking tray and you’ve got an easy dinner in under 2 hours.




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