Mediterranean mozzarella lasagne

Cheese and three veg! If the fresh pasta is thick, pre-cook it before using. If the tomatoes are pulpy, squeeze out the seeds.

Ingredients

400 g	Courgettes (Main)
400 g	Eggplants (Main)
3 Tbsp	Extra virgin olive oil, use up to 4 Tbsp
1 kg	Tomatoes, firm and ripe, thinly sliced (Main)
2 cloves	Garlic, diced
2 Tbsp	Balsamic vinegar
12	Basil leaves, large, torn
250 g	Mozzarella cheese, fresh, thinly sliced (Main)
300 g	Lasagne sheets, fresh
100 g	Parmesan cheese, freshly grated

Directions

1. Top and tail the courgettes and eggplant. Diagonally slice into 5mm rounds. Brush both sides with olive oil. Heat a ridged frying pan and grill the courgettes and eggplant in batches, until char-grilled. Cover briefly to soften.
2. Preheat the oven to 190C.
3. Lightly brush a 29cm x 21cm deep pan baking dish with oil. Place a layer of the sliced tomatoes — about⅓— on the base. Season.
4. Next, layer with half of the courgette and eggplant slices. Sprinkle with half each of the garlic, balsamic vinegar, basil, mozzarella and lasagne. Repeat, ending with a layer of tomatoes on top. Sprinkle with parmesan.
5. Cover with foil and bake for 60-70 minutes. Remove the foil and bake for another 10 minutes or until the parmesan is golden on top.

More cheesy recipes from Jan

• Goat's cheese pasta salad
• Super tasty gougeres