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Print this Recipe    L Vegetarian 29

CRUSTY VEGETABLE LASAGNE
serves 2

4 plum tomatoes, halved lengthways
olive oil, for brushing and drizzling
1 small aubergine
1 large courgette
4 tablespoons double cream
1 garlic clove crushed
grated rind of 1 lemon
150g (5 1/2 oz) ricotta
6 fresh sheets lasagne
150g (5 1/2 oz) ball mozzarella, drained
handful fresh basil leaves
2 tablespoons freshly grated parmesan
salt and pepper

Preheat the oven to 220 C (gas mark 7, 425 F). Put the tomatoes in
a small roasting tin, drizzle over a little olive oil and season.
Cover with foil and roast in the top of the oven for 8-10 minutes.

Meanwhile, cut the aubergine and courgette lengthways into 1cm
thick slices and brush with oil and season. Cook in a griddle pan
or large frying pan for 2-3 minutes on each side until tender and
golden brown. In a small pan, gently heat the cream, then stir in
the garlic and lemon rind and simmer for 2-3 minutes. Stir in the
ricotta, heat gently and season to taste.

Put the lasagne sheets in a large bowl, pour over boiling water to
cover, and leave for 5 minutes.

Cut the mozzarella into 12 thin slices. Place one on each tomato
half, then return to the oven, uncovered, for 3-4 minutes, until
the cheese is bubbling and golden.

Preheat the grill to high. Drain the lasagne and lay one sheet in
the centre of two heatproof plates. Arrange some aubergine, courgette
and tomatoes on top, spoon over the ricotta sauce, tear over some
basil leaves and sprinkle with Parmesan. Repeat to make another
layer, and finish with a sheet of lasagne. Top each with two slices
of mozzarella and some Parmesan, then grill for 1-2 minutes until
bubbling and browned.

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