- 300 g butternut, cubed
- 3 T olive oil
- Sea salt to taste
- 2 brinjals, sliced
- 2 large brown mushrooms, chopped into chunks
- 4 baby fennel, halved
- 12 fresh lasagne pasta sheets
- 1 cup cherry tomatoes
- ½ cup mozzarella grated
- ½ cup Gruyère grated
- For the tomato sauce:
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 T olive oil
- 1 T tomato paste
- 1 x 400 g whole peeled tomatoes can
- 3 fresh thyme sprigs, chopped
- 2 fresh rosemary sprigs, chopped
- 1 cup chicken stock
- Sea salt and freshly ground black pepper to taste
Preheat the oven to 200°C. Arrange the butternut on a baking tray, drizzle with 1 T olive oil, season with sea salt and toss. Roast for 30 minutes or until cooked and caramelised.
Meanwhile, in a pan over a medium heat, fry the brinjal, mushrooms and baby fennel in the remaining olive oil until cooked and golden. Set aside.
Cook the pasta sheets in a saucepan of rapidly boiling water for 8 minutes, or until al dente. Drain.
Lay one sheet of pasta on the bottoms of four shallow dishes, top with a layer of vegetables, spoon over the tomato sauce and scatter with the cherry tomatoes. Repeat until all the ingredients are finished, then sprinkle over the mozzarella and Gruyère and bake for 10 to 15 minutes or until golden and bubbling. Serve immediately.
To make the tomato sauce, place a saucepan over a medium to low heat. Fry the onion and garlic in the olive oil for 2 minutes or until soft and fragrant.
Add the tomato paste, canned tomatoes, chopped herbs and stock and simmer, stirring occasionally, for 25 to 30 minutes, or until reduced. Season to taste.