Jane's Delicious Garden Blog


Fresh summer lasagna

Posted in Garden Diary by Jane Griffiths on the February 1st, 2018

Cherry tomatoes popping with flavour. Eggplants, mellow  and melting. All wrapped up in sheets of pasta, dripping with cheesy sauce and fresh basil. On the side, a fig, feta and avo salad. I don’t want summer to end!

Summer Lasagna 


* Cut two eggplants into chunky slices. Cook in olive oil until soft, adding some chopped garlic half way through. 

* While eggplant is cooking make a white sauce with butter and flour, adding plenty of paprika and dried Italian herbs. Stir in grated Parmesan cheese, pepper and salt. 

* Cut cherry tomatoes in half and roughly chop a bunch of basil. 

* Put a little of the cheese sauce on the bottom of an oven proof dish. Add a layer of lasagna sheets. 

* Add the eggplant in one layer. Pour some of the cheese sauce over. Add a layer of lasagna sheets.  

* Add the cherry toms in one layer. Pour some of the cheese sauce over. Add a layer of lasagna sheets.  

* Pour the last of the cheese sauce on top and add  grated mozzarella cheese. Sprinkle with paprika and top with a spray of cherry toms

* Bake at 200 for 20 minutes. 

Fig, avo and feta salad. 


* Slice fresh figs in quarters. 

* Cut feta and avo into chunks. 

* Toss with lettuce and serve with balsamic and olive oil. 

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